I created this dessert one Saturday when my daughter's friends dropped in. It was a hit, and word spread through the high school. It has been renamed "Amber's Dad's Good Stuff." —Frankie Allen Mann, Warrior, Alabama
Layered Strawberry Cream Cake
Ingredients
- 1/2 cup butter, softened
- 1 cup sugar, divided
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2 teaspoons grated orange zest
- 2 cups cake flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/3 cup whole milk
- 1/3 cup orange juice
- 4 large egg whites
- filling:
- 2-1/4 cups chopped fresh strawberries
- 2 tablespoons sugar
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 1/3 cup confectioners' sugar
- 1/4 cup sour cream
- Whole strawberries for garnish
Directions
- Line two greased 9-in. round baking pans with waxed paper and grease the paper; set aside. In a large bowl, cream butter and 3/4 cup sugar. Add egg yolks, vanilla and orange zest; mix well. Combine flour, baking powder and salt; add to creamed mixture alternately with milk and orange juice.
- In another bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form. Fold into batter.
- Pour into prepared pans. Bake at 350° for 18-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks. Gently peel off waxed paper and discard. Cool cakes completely.
- In a bowl, combine the chopped strawberries and sugar; let stand for 30 minutes. In a bowl, beat cream and vanilla until cream begins to thicken. Gradually beat in confectioners' sugar on high until stiff peaks form. Fold in sour cream.
- Place one cake layer on a serving plate; top with chopped berries and half of the cream mixture. Top with the remaining cake and cream mixture. Garnish with whole berries.
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