Strawberry Cream Filled Cake
Light, airy cake with sweet whipped cream and fresh strawberries—perfect for brunches or celebrations, offering a bright, fruity twist on classic sponge
Ingredients
Instructions
- Grease and flour two 9x1.5-inch round pans.
- Beat sugar and shortening until fluffy.
- Add vanilla, eggs, and egg yolks, one at a time, beating after each addition.
- Whisk flour, baking powder, and salt together.
- Alternately stir in the flour mixture and milk, beating after each addition, beginning and ending with the flour mixture until just blended.
- Pour batter evenly into the prepared pans.
- Bake for 25 minutes at 350°F (175°C).
- Cool layers in pans for 10 minutes, then remove and let cool completely.
- Spread about 1/2 cup whipped cream over the first cake layer.
- Arrange chopped strawberries on top of the whipped cream.
- Place the second cake layer on top and frost the top and sides with remaining whipped cream.
- Garnish the cake top with additional strawberries.
- Refrigerate until ready to serve.
Tips & Substitutions
For a lighter cake, consider using unsalted butter instead of shortening for a richer flavor. If you don't have cake flour, you can substitute with all-purpose flour by removing two tablespoons for every cup and replacing with cornstarch. Ensure your eggs are at room temperature for better emulsification. For added flavor, you might incorporate a splash of almond extract.
Serving Suggestions
This Strawberry Cream Filled Cake is perfect for summer gatherings and pairs beautifully with a scoop of vanilla ice cream or a light fruit salad. Serve it with a cup of tea or coffee for a delightful afternoon treat. For an elegant presentation, dust with powdered sugar just before serving, or add a drizzle of chocolate sauce for an extra touch.
Storage & Reheating
Store any leftover cake in an airtight container in the refrigerator for up to three days. To keep the cake moist, you can wrap it in plastic wrap before placing it in Tupperware Rolls. If you prefer to freeze it, slice the cake and wrap individual pieces tightly to prevent freezer burn, allowing it to last for up to three months.
Nutrition & Diet Analysis (per serving)
Each serving of Strawberry Cream Filled Cake contains roughly 556 calories, with 6g protein, 88g carbohydrates, and 21g fat. It is an excellent source of iron (20% of the Daily Value), and a good source of calcium and protein. Note that it is relatively high in sodium, at 893mg per serving (39% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries, but make sure to thaw and drain them well to avoid excess moisture. Fresh strawberries will provide a firmer texture and brighter flavor, but frozen can be a great alternative when fresh ones are out of season.
How can I make this cake gluten-free?
To make this cake gluten-free, substitute the cake flour with a gluten-free all-purpose flour blend that contains xanthan gum. Ensure all other ingredients, such as baking powder and whipped cream, are also gluten-free. This will maintain the structure and flavor without compromising the cake's texture.
What can I use instead of whipped cream?
If you're looking for a lighter alternative to sweetened whipped cream, consider using Greek yogurt mixed with a bit of honey or maple syrup for sweetness. Alternatively, you can use a dairy-free whipped topping for a vegan version, ensuring it complements the flavors of the cake.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).