Layered Strawberry Cream Cake

“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 CakePhoto: Taste of Home
Layered Strawberry Cream Cake
Layered Strawberry Cream Cake
Servings Prep Time Cook Time
10-12servings 40minutes 20minutes + cooling
Servings Prep Time
10-12servings 40minutes
Cook Time
20minutes + cooling
Ingredients
Portions: servings
Units:
Ingredients
Portions: servings
Units:
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Recipe Notes

Nutrition Facts
1 slice: 419 calories, 24g fat (15g saturated fat), 113mg cholesterol, 210mg sodium, 46g carbohydrate (25g sugars, 1g fibre), 5g protein.