Strawberries and cream are a culinary rite of spring. Celebrate the ethereal combination by stacking golden cake layers with a whipped cream and cream cheese filing and juicy fresh strawberries.

Source: Family Circle


Recipe Summary

25 mins
30 mins
55 mins


Ingredient Checklist


Instructions Checklist
  • Heat oven to 325°F. Coat the bottoms of two 9-inch round cake pans with nonstick cooking spray. Line with parchment or waxed paper; coat paper. In a large bowl, whisk flour, sugar, baking powder and salt. In second bowl, whisk oil, egg yolks, 1/2 cup cold water, vanilla and lemon juice. Let sit 3 minutes to thicken, then stir slightly thickened oil mixture into flour mixture until blended. Set aside.

  • In large, clean bowl, beat egg whites and cream of tartar on medium speed, until foamy. Increase speed to high; beat until stiff peaks form, about 3 minutes. Fold one-third of the whites into flour mixture; then fold in remaining whites.

  • Divide batter between prepared pans, gently smoothing tops.

  • Bake cakes at 325°F for 30 minutes or until cakes spring back when lightly pressed. Run a thin knife around edge of pans to release cakes. Invert cakes onto racks; tap to release from pans. Remove paper; return to right-side up. Let cakes cool completely.

  • Slice one of the cake layers in half. Repeat with second layer, for a total of 4 layers.

  • Slice 6 cups of the berries and toss in a small bowl with 2 tablespoons of the melted jelly. Place one cake layer on pedestal. Top with 1-1/4 cups Filling (recipe follows). Layer with 3/4 cup of the sliced berries. Repeat twice more, then top with final cake layer. Cut remaining berries in half. Toss with remaining 2 tablespoons jelly. Spread remaining Filling on top of cake. Top with strawberries and serve.

Berries 'N' Cream Filling:
  • Once cakes have cooled, combine gelatin and 2 tablespoons cool water in a bowl. Let stand 3 minutes. Microwave on HIGH for 15 seconds or until melted. Stir until smooth and then cool slightly.

  • Combine cream cheese and sugar in a large bowl. Beat with electric mixer on medium speed until smooth. Add cream; continue to beat until very foamy. While beating, add gelatin in a thin stream. Continue beating until stiff peaks form. Use immediately to fill layers of cake; do not prepare ahead of time.

Nutrition Facts

439 calories; fat 29g; cholesterol 146mg; saturated fat 14g; carbohydrates 39g; insoluble fiber 2g; protein 7g; sodium 306mg.