Description
This elegant strawberries and cream cake is perfect for spring birthdays, bridal showers, and Mother’s Day celebrations.
Ingredients
Scale
- 2 1/2 cups cake flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter
- 1 3/4 cups granulated sugar
- 5 egg whites
- 1 cup whole milk
- 2 tsp vanilla extract
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 2 cups fresh strawberries
- 1 tbsp lemon juice
Instructions
- Preheat the oven to 350°F and grease three 8-inch cake pans. Dust with flour.
- Whisk together cake flour, baking powder, and salt. Set aside.
- Cream butter and sugar until light and fluffy. Gradually beat in egg whites one at a time.
- Combine milk and vanilla. Alternately add milk mixture and flour mixture to the butter mixture until just combined.
- Divide batter evenly between pans. Bake for 25–30 minutes or until a toothpick comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Whip heavy cream with powdered sugar until soft peaks form. Add vanilla if desired.
- Slice strawberries and toss a handful with lemon juice.
- Layer cake with whipped cream and strawberries between each layer. Frost the outside with remaining whipped cream.
- Decorate with halved strawberries and piped whipped cream rosettes.
Notes
- Stabilize whipped cream with mascarpone cheese for longer hold.
- Slice strawberries thinly for internal layers, use halved ones for decoration.
- Brush layers with simple syrup for extra moisture.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 160mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg