Best Strawberries ‘n Cream Cake

Ingredients:

• 6 eggs, separated
• 1 ½ cups sugar, divided
• 3 tablespoons lemon juice
• 3 tablespoons vegetable oil
• 2 tablespoons water
• 1 ¾ cup all-purpose 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

INTRUCTIONS :

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Making the Cake:

Separate the eggs carefully and put the egg whites in your large mixing bowl. Be careful not to get any yolk into the egg whites or the cake won’t turn out right.

If you have a stand mixer, you definitely want to use it for this step. Let the egg whites sit at room temperature for about 30 minutes while you work on the next step (this helps them whip up better.)

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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. This Heavenly Strawberries ‘n Cream Cake tastes just as incredible as it looks. With fresh strawberries, homemade whipped cream, and a light pound-cake-type texture, it’s the winning strawberry dessert recipe you’ve been looking for! Get the step-by-step photo instructions to this popular recipe here…

Set the yolk mixture aside.

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

This Heavenly Strawberries ‘n Cream Cake tastes just as incredible as it looks. With fresh strawberries, homemade whipped cream, and a light pound-cake-type texture, it’s the winning strawberry dessert recipe you’ve been looking for! Get the step-by-step photo instructions to this popular recipe here…

…until soft peaks form.

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

See? Glossy high peaks.

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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.

Gently spoon into an ungreased 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 should be nicely browned.

Do not under bake this cake or it will fall.

This Heavenly Strawberries ‘n Cream Cake tastes just as incredible as it looks. With fresh strawberries, homemade whipped cream, and a light pound-cake-type texture, it’s the winning strawberry dessert recipe you’ve been looking for! Get the step-by-step photo instructions to this popular recipe here…

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

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The Whipped Cream Frosting:

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.

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

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

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Slice the cake into three horizontal layers. It doesn’t have to be exact, so don’t worry if your line is a little uneven like mine.

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Place one layer on a serving plate and top with some of the whipped cream.

This Heavenly Strawberries ‘n Cream Cake tastes just as incredible as it looks. With fresh strawberries, homemade whipped cream, and a light pound-cake-type texture, it’s the winning strawberry dessert recipe you’ve been looking for! Get the step-by-step photo instructions to this popular recipe here…

Thinly slice a couple cups of 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 the strawberries as you desire.

This Heavenly Strawberries ‘n Cream Cake tastes just as incredible as it looks. With fresh strawberries, homemade whipped cream, and a light pound-cake-type texture, it’s the winning strawberry dessert recipe you’ve been looking for! Get the step-by-step photo instructions to this popular recipe here…

I used the entire 16 oz container of whipped cream to frost the cake, so I made another batch so I could add a few swirly decorations.

This Heavenly Strawberries ‘n Cream Cake tastes just as incredible as it looks. With fresh strawberries, homemade whipped cream, and a light pound-cake-type texture, it’s the winning strawberry dessert recipe you’ve been looking for! Get the step-by-step photo instructions to this popular recipe here…

You don’t have to decorate though it’s really easy. I used a simple decorating bag and large decorator’s tip. It’s not nearly as hard as one might think. (Tip: do a practice swirl or two on a plate oer paper towel before you try on the cake if you’re unsure. )

This Heavenly Strawberries ‘n Cream Cake tastes just as incredible as it looks. With fresh strawberries, homemade whipped cream, and a light pound-cake-type texture, it’s the winning strawberry dessert recipe you’ve been looking for! Get the step-by-step photo instructions to this popular recipe here…

And that’s how you make this beautiful Heavenly Strawberries ‘n Cream Cake!

Serve and ENJOY!

This article and recipe adapted from this site