Heavenly Strawberries ‘n Cream Cake

Strawberries 'n Cream Cake Follow Me on Pinterest

Strawberries ‘n Cream Cake. Heavenly.

Strawberries Cake slice Follow Me on Pinterest

Not only does this cake look amazing, it tastes just as delicious. With fresh strawberries, homemade whipped cream, and a pound-cake-type texture, Strawberries ‘n Cream Cake is the perfect strawberry dessert.

Heavenly Strawberries 'n Cream Cake Follow Me on Pinterest

I can’t take credit for this recipe – the original came from my favorite cooking magazine, Taste of Home. And I am so glad I tried it, because this recipe is now in my must-make-again soon section of my recipe binder. It’s that good.

{Scroll to the bottom of this post for the full printable recipe}

 But you know me – I don’t stop at that. Keep reading for my step-by-step, photo instructions.

Ingredients:

6 eggs, separated
1 ½ cups sugar, divided
3 tablespoons lemon juice
3 tablespoons vegetable oil
2 tablespoons water
1 ¾ cup flour
½ teaspoon salt
16 oz carton heavy whipping cream (more if you want to decorate)
½ cup confectioners’ sugar
½ teaspoon vanilla extract
5 cups sliced fresh strawberries

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Making the Cake:

Separate the eggs and put the egg whites in your large mixing bowl. If you have a KitchenAid mixer, you definitely want to use it. Let the egg whites sit at room temperature for about 30 minutes. (This helps them whip up better.)

egg whites Follow Me on Pinterest

Preheat the oven to 325°.

In another smaller bowl, whisk the egg yolks until slightly thickened.

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Gradually add ¾ cup of sugar, whisking well until thick and lemon colored.

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Slowly pour in the lemon juice, oil, and water.

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In yet another bowl, mix the flour and salt together. Then add it to the yolk mixture.

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Stir until mixed.

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Set the yolk mixture aside.

Now we’ll go back to the egg whites. Beat the egg whites on medium speed…

egg whites Follow Me on Pinterest

…until soft peaks form.

beating egg whites Follow Me on Pinterest

Gradually add the remaining (3/4 cup) sugar, 1 tablespoon at a time, beating on high speed until glossy peaks form.

whipping egg whites Follow Me on Pinterest

See? Glossy high peaks.

glossy high peaks egg whites Follow Me on Pinterest

Take a couple big spoonfuls of the egg whites and gently fold into the yolk mixture.

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Add the entire yolk mixture into the remaining egg whites and very gently fold in. It only took a few seconds on the lowest speed with my mixer.

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Gently spoon into an ungreased 20″ tube pan; smooth the top.

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Bake at 325° for 35-45 minutes or until cake springs back when lightly touched. It was closer to 45 minutes for me. The top will be nicely browned.

Do not underbake this cake or it will fall.

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Immediately turn the pan upside down and let it cool completely.

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Making the Whipped Topping:

Tip: Put your mixing bowl and whisk attachment in the refrigerator to chill for at least 30 minutes; this helps the cream whip up better.

In a large mixing bowl, beat the heavy cream on medium-high until it begins to thicken.

whipping cream Follow Me on Pinterest

Gradually add the confectioners’ sugar and vanilla; beat until stiff peaks form.

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Frosting the Cake:

Run a knife around the sides and center of the pan; remove the cake.

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Split into three horizontal layers. Place one layer on a serving plate and top with some of the whipped cream.

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Thinly slice strawberries.

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Arrange a thin layer of strawberries over the whipped cream.

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Repeat the layers. Spread whipped cream over the sides and top of the cake and arrange strawberries as you desire.

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It took the entire 16 oz container of whipped cream to frost the cake. I made another batch of whipped cream so I could decorate the cake. That’s completely up to you.

Heavenly Strawberries 'n Cream Cake recipe Follow Me on Pinterest

Strawberries nCream Cake Follow Me on Pinterest

Make sure you refrigerate any leftovers. (If there are any!)

Strawberries n Cream Cake Follow Me on Pinterest

Strawberries Cake slice Follow Me on Pinterest

Enjoy!Recipe Card

Strawberries 'n Cream Cake
Serves 12
With fresh strawberries, homemade whipped cream, and a pound-cake-type texture, Strawberries ‘n Cream Cake is the perfect strawberry dessert.
Print
Ingredients
  1. 6 eggs, separated
  2. 1 ½ cups sugar, divided
  3. 3 tablespoons lemon juice
  4. 3 tablespoons vegetable oil
  5. 2 tablespoons water
  6. 1 ¾ cup flour
  7. ½ teaspoon salt
  8. 16 oz carton heavy whipping cream (more if you want to decorate)
  9. ½ cup confectioners’ sugar
  10. ½ teaspoon vanilla extract
  11. 5 cups sliced fresh strawberries
Instructions
  1. Separate the eggs and place the egg whites in a large mixing bowl; let stand at room temperature for 30 minutes. (This helps them whip up better.)
  2. Preheat the oven to 325 degrees. In another bowl, whisk the egg yolks until slightly thickened. Gradually add ¾ cup of sugar, whisking well until thick and lemon colored. Beat in the lemon juice, oil. and water. Combine the flour and salt and add to the yolk mixture.
  3. Beat the egg whites on medium speed until soft peaks form. Gradually add the remaining (¾ cup) sugar, 1 tablespoon at a time, beating on high until glossy peaks form. Fold a fourth of the egg whites into yolk mixture. Then add the entire yolk mixture into the remaining egg whites and gently fold in. (only a few seconds on lowest speed of mixer.)
  4. Gently spoon into an ungreased 20” tube pan; smooth the top. Bake at 325 degrees for 35-45 minutes or until cake springs back when lightly touched. The top will be nicely browned. Immediately invert the pan; cool completely.
For the whipped topping
  1. Tip: Put your mixing bowl in the fridge to chill; this helps the cream to whip up better.
  2. In a large bowl, beat the heavy cream until it begins to thicken. Add the confectioners’ sugar and vanilla; beat until stiff peaks form.
  3. Run a knife around the sides and center of the pan; remove the cake. Split into three horizontal layers. Place one layer on a serving plate; top with some of the whipped cream and sliced strawberries. Repeat. Top with the remaining cake layer; spread remaining whipped cream over the top and sides of the cake. Arrange berries on sides and top of cake.
  4. Keep refrigerated.
Notes
  1. © Musings From a Stay At Home Mom. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and link back to this post for the recipe.
Adapted from Taste of Home
Adapted from Taste of Home
Musings From a Stay At Home Mom http://musingssahm.com/
 Be sure to check out my other delicious recipes!

 

© Musings From a Stay At Home Mom. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and link back to this post for the recipe.

Erika
About the Author

Erika, the founder of Musings From a SAHM, is happily married and a homeschooling mom to four children. She lives in New Hampshire and has a passion for writing, encouraging other moms, her family, and Jesus. She also enjoys baking, spending time with friends, and is an aspiring photographer.

Comments

  1. Looks pretty fab-tabulous! Never even thought to cut up an angel food cake to make layered cake….genius!
    Lala recently posted..How to find the TDF brand After Google Reader ClosesMy Profile

    • Thanks, Lala.

    • HI, Erika!

      Seems that you are doing great with your online recipe share. I’m a former stay at home mom of 12 and follower of Jesus Messiah. I’ve been doing something similar to your cake for many years, using a cake mix baked in a 9×13 pan and split once. I also, sugar the strawberries that have been sliced in a food processor, and allow them to juice out before spreading/pouring them over the cake middle and top, underneath a layer of whipped cream.. It’s a lazy version, but I would NEVER trade out the homemade whipped cream for a commercial substitute. It’s a tradition/expectation when my grown family gets together for Easter.. I must admit, your cake is far more beautiful than mine:-)

  2. Jennifer says:

    Hello great recipe!! Thank you for sharing. Can I make this in two 9′ cake pans instead?

  3. I made this cake today for guests from the UK. I love the easy recipe, but do u think using cake flour instead would make it fluffier? My husband ate 2 big pieces, he liked the fact that it was not sweet. Thank you for the successful ending to the dinner.

  4. Looks like a great recipe..but I could not help but notice there is no baking powder or baking soda included in the recipe. Is this an oversight or does the method of incorporating the eggs compensate for the omission of baking powder or soda? Is it okay to add some?

    • It’s a pound cake, so there’s no need for baking soda or baking powder. It’s meant to be denser. And so yummy! :) I would not add any as it would completely change the chemistry of the cake.

  5. Yes please! I need to purchase a pan like that, stat!

  6. Do I have to use lemon juice. I don’t like the taste of lemon in pound cake.

    • Hi, I haven’t received an answer about not using lemon or substuteing another liquid. Please let me know as I want to make it today. Thanks. Sandi B

  7. Cassandra Eastman
    Twitter:
    says:

    This look so delicious! You did an incredible job decorating! I can’t wait to make this for my family :)

  8. This looks delicious. Could you substitute the strawberries for blackberries?

  9. JJ Caraway
    Twitter:
    says:

    I can’t wait to try this cake, it is beautiful and I bet it does taste awesome.

  10. This looks so good! My fiance loves strawberries and I bet he’s love this cake.
    Lindsay N. recently posted..Layla Mercury TwilightMy Profile

  11. It’s an amazing cake!!
    We loooooooooove strawberry and lucky us we also have here great frozen ones.
    I wish I could grab that slice and eat it :)
    Winnie recently posted..רשומת בדיקה – Testing postMy Profile

  12. I’ve just seen this cake and it’s soooooooooo delicious looking!!
    I love it!

  13. Hi, very excited to make this cake but no luck finding a 20 in tube pan. Any idea???

  14. I jsually make strawberr cupcakes for Valentine’s Day, but I wanted to try something different this year. This recipe definitely caught my eye! I was wondering if I vpuld possibly use a cream cheese frosting instead of whipped cream (I never really liked whipped cream).

  15. The recipe said flour but didn’t specify all purpose or self rising so which is it. I just baked the cake and used all purpose flour and the cake didn’t rise very much or at least not what l expected. I’m afraid to ice the cake thinking l should have used self rising flour. Can you please answer asap. Thanks

  16. I tried making this cake today. It definitely doesn’t look like your cake. Is yours an angel food cake or pound cake?

  17. How did you slice this cake with out it breaking apart and how many inches wide to cut it

  18. Siobhan Sentry says:

    Hi,

    When I added the flour to the egg yolk mixture it turned into like a dough rather then a mixture, it’s like there was too much flour I used 1 3/4 cup as stated is it possible my eggs were too small?

    Thanks,
    Siobhan

  19. Sharon Blough says:

    Has anyone made this is 2 or 3 cake pans? I don’t have a 20 inch pan and wondered if I could just layer it that way.

  20. Phyllis @VerifiedMom
    Twitter:
    says:

    OMG this looks so good! I have got to give it a try! Looks like it would be a great summer time recipe!

  21. Hi! I am making this cake Thursday and I just wanted to know if you had a special trick to getting the strawberries to stick to the side of the cake successfully? It’s the only thing that intimidates me and I was just wondering if you have any tricks. Thanks!

  22. hi i am new to your site, this looks amazing, will be making this for mothers day, thanks

  23. Made this tonight after berry picking this weekend. Family LOVED it! Thank you very much! :)

  24. Made this weekend and it was a hit, thankyou very much

  25. Will this taste just as good made a day before?

  26. Aya
    Twitter:
    says:

    Hey am doing the cake now was wondering why i t didnt rise at all it has no baking powder is this normal?

  27. worst cake recipe in the universe!!!!!!! cake disaster !!!!!!!!!!!!!!!!!!!!!!!

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