Strawberry Cream Cake

Strawberry Cream Cake Recipe

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Samantha Bideau


This cake may seem like a lot of work but it is such a nice summer desserts and it comes out so pretty.


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12 servings


  • 6
    eggs, seperated
  • 1 1/2 c
    sugar, divided
  • 3 Tbsp
    lemon juice
  • 3 Tbsp
    vegetable oil
  • 2 Tbsp
  • 1 3/4 c
    all purpose flour
  • 1/2 tsp
  • 2 c
    heavy whipping cream
  • 1/2 c
    confectioners' sugar
  • 1/2 tsp
    vanilla extract
  • 3 c
    sliced fresh strawberries
  • 2 c
    whole fresh strawberries

How to Make Strawberry Cream Cake


  1. Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes.
  2. In another mixing bow, beat egg yolks until slightly thickened. Gradually add 3/4 cup sugar, beat until thick and lemon colored. Beat in the lemon juice, oil and water.
  3. combine flour and salt; add to yolk mixture.
  4. Beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form.
  5. Fold a fourth of the egg whites into the batter, then fold in remaining whites. Gently spoon into an ungreased 10" tube pan; smooth the top.
  6. Bake at 325* for 35-40 minutes or until cake springs when lightly touched. Immediately invert pan; cool completely.
  7. In a large mixing bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form.
  8. Run a knife around sides and center tube of pan; remove cake. Split into 3 horizontal layers.
  9. Place one layer on a serving plate; top with some of the whipped topping and slice strawberries. Repeat. Top with remaining cake layer; spread remaining whipped cream over top and sides of cake. Arrange remaining sliced berries on sides pf cake. Cut whole berries in half; arrange on cake top. Store in the refrigerator.

Printable Recipe Card

About Strawberry Cream Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American

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