Description
This Strawberry Cream Cake is a light and fluffy dessert featuring a tender vanilla cake layered with a rich and creamy cream cheese frosting studded with fresh diced strawberries. Perfect for celebrations or a sweet treat, this cake combines the softness of whipped egg whites and the sweetness of fresh fruit for a delightful finish.
Ingredients
Scale
Cake Ingredients
- 2½ cups cake flour
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- 1½ cups granulated sugar
- 12 tablespoons butter, softened
- 5 large egg whites, room temperature
- 1 tablespoon clear vanilla extract
- 1¼ cups milk, room temperature (whole or 2%)
Frosting Ingredients
- 12 ounces cream cheese, softened
- 4 ounces butter, softened
- 3½ cups powdered sugar
- 2 tablespoons cream or milk
- 1 cup strawberries, diced into small pieces
Instructions
- Prepare the Cake Batter: In a mixing bowl, whisk together the cake flour, salt, baking soda, and baking powder. In a separate large bowl, beat the softened butter and granulated sugar until light and fluffy. Gradually add the egg whites one at a time, ensuring each is incorporated before adding the next. Stir in the clear vanilla extract. Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients, mixing just until combined to keep the batter light.
- Bake the Cake: Preheat the oven to 350°F (175°C). Grease and flour the cake pans. Pour the batter evenly into the prepared pans and bake for about 15 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let the cakes cool completely in the pans on wire racks.
- Make the Frosting: In a large bowl, beat the softened cream cheese and butter until creamy and smooth. Gradually add the powdered sugar and continue to beat until light and fluffy. Mix in the cream or milk to reach desired consistency.
- Assemble the Cake: Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of the cream cheese frosting over the cake and sprinkle with diced strawberries. Place the second cake layer on top and cover the entire cake with the remaining frosting. Decorate with additional strawberries if desired.
- Chill and Serve: Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. Slice and enjoy your fresh Strawberry Cream Cake.
Notes
- Ensure egg whites are at room temperature to achieve maximum volume when beaten.
- Use clear vanilla extract to keep the cake color pale; regular vanilla will darken the cake slightly.
- Milk at room temperature prevents the batter from curdling and helps the batter mix smoothly.
- For best results, cool the cake completely before frosting to avoid melting the cream cheese frosting.
- This cake is best stored refrigerated and consumed within 3 days.
