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Strawberry Cream Cake Recipe – A Beautiful Dessert

By Elaine Mellen

Posted on February 23, 2016

A wonderfully light white cake, filled with whipped cream and strawberries! Need I say more. My Strawberry Cream Cake recipe is a beautiful dessert, too good to ignore.

I don’t know why I don’t make this cake more often, because strawberries and cream are the perfect combination. When I made this dessert for my twins’ birthday, everyone loved this version of strawberry short cake! It looks impressive, tastes delicious and is so easy to bake.

Strawberry Cream Cake

Cake Ingredients:

6 eggs, separated
1 3/4 cups sifted all-purpose flour
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/4 cup fresh lemon juice
1 tablespoon grated lemon peel
2 pints strawberries, washed and hulled

Cream Frosting Ingredients:

2 cups heavy cream, chilled
1/2 cup confectioners’ sugar
1/2 teaspoon vanilla extract
1/4 cup currant jelly, melted

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Preparation:

In a large electric mixing bowl let egg whites warm at room temperature for one hour. Sift flour with salt and set aside.

With mixer at high-speed beat egg whites until foamy. Beat in 3/4 cup of the granulated sugar, two tablespoons at a time, beating after each addition. Beat until soft peaks form when beater is slowly raised.

Preheat oven to 350 degrees F. In a small electric mixing bowl at high-speed and with the same beater, beat yolks until very thick and lemon-colored. Gradually beat in remaining granulated sugar; beat for two minutes.

At low-speed gradually beat in flour mixture. Add lemon juice, two tablespoons of water and the lemon peel, beating just to combine, for about one minute. With wire whisk, using an under-and-over motion, gently fold egg-yolk mixture into egg whites to blend.

Pour batter into an ungreased 10-by-4 inch tube pan. Bake for 40 minutes, or until top springs back when gently pressed with fingertip. Invert pan and let cake cool completely, about one hour.

With spatula, carefully loosen cake from pan and remove it. Divide cake into thirds with toothpicks. With these as a guide, split cake into three layers, using a long bladed serrated knife.

Place bottom layer, cut side up, on cake dish. Slice one pint of strawberries. In a medium bowl beat cream with confectioners’ sugar; add vanilla. Spread bottom layer with 3/4 cup cream and half of sliced strawberries.

Repeat with second cake layer. Top with the last cake layer, cut side down. Frost top and sides with rest of whipped cream.

Toss one pint of strawberries with jelly. Arrange on the cake. Refrigerate for one hour.

Cake serves twelve or more.