This Strawberry Cream Filled Yellow Cake is a timeless treat that combines a light, fluffy vanilla sponge with the bright acidity of fresh strawberries. The cake layers are incredibly tender, thanks to the use of cake flour and shortening, creating a soft crumb that holds up perfectly to the filling. Between the layers, you’ll find a generous amount of sweetened whipped cream and coarsely chopped strawberries, adding a juicy, refreshing contrast to the rich cake. Topped and frosted with more whipped cream and garnished with whole berries, this dessert is visually stunning and delicious. It is perfect for birthday celebrations, summer picnics, or any special occasion where a touch of homemade elegance is desired. Serve it chilled for the best texture and flavor.
Strawberry Cream Filled Yellow Cake
Description
This Strawberry Cream Filled Yellow Cake is a timeless treat that combines a light, fluffy vanilla sponge with the bright acidity of fresh strawberries. The cake layers are incredibly tender, thanks to the use of cake flour and shortening, creating a soft crumb that holds up perfectly to the filling. Between the layers, you'll find a generous amount of sweetened whipped cream and coarsely chopped strawberries, adding a juicy, refreshing contrast to the rich cake. Topped and frosted with more whipped cream and garnished with whole berries, this dessert is visually stunning and delicious. It is perfect for birthday celebrations, summer picnics, or any special occasion where a touch of homemade elegance is desired. Serve it chilled for the best texture and flavor.Ingredients
Directions
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Preheat oven to 350&# 194;°F (175ðC). Grease and flour two 9-inch round cake pans.
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In a small bowl, combine the whipping cream and 1/3 cup sugar. Beat with an electric mixer on high speed until stiff peaks form. Set aside in the refrigerator.
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In a large mixing bowl, combine cake flour, 1 1/2 cups sugar, baking powder, and salt.
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Cut in the shortening using a pastry blender or two knives until the mixture resembles coarse crumbs.
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In a separate small bowl, beat the whole eggs and egg yolks lightly. Add the milk and vanilla extract to the egg mixture.
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Add the liquid mixture to the flour mixture. Beat with an electric mixer on low speed for 30 seconds, scraping the bowl constantly.
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Beat on medium speed for 3 minutes, scraping the bowl occasionally, until the batter is smooth.
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Divide the batter evenly between the prepared pans.
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Bake for 25 to 30 minutes, or until a wooden pick inserted in the center comes out clean.
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Cool the cakes in the pans for 10 minutes.
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Remove the cakes from the pans and place them on wire racks to cool completely.
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Once cooled, place one cake layer on a serving plate. Spread half of the sweetened whipped cream over the top of the layer.
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Scatter the coarsely chopped strawberries evenly over the whipped cream.
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Place the second cake layer on top of the strawberries.
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Frost the top and sides of the cake with the remaining sweetened whipped cream.
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Garnish with additional fresh strawberries if desired.
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Serve immediately or refrigerate until ready to serve.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 1184.9kcal
- % Daily Value *
- Total Fat 34.7g54%
- Saturated Fat 11.6g58%
- Cholesterol 94.5mg32%
- Sodium 5368.8mg224%
- Total Carbohydrate 203.6g68%
- Dietary Fiber 2.3g10%
- Sugars 93.4g
- Protein 16.1g33%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the whipping cream and beaters are very cold before whipping to achieve stiff peaks.
If the strawberries are very juicy, pat them dry with paper towels before chopping to prevent the cake layers from becoming soggy.
Leftover cake should be stored covered in the refrigerator for up to 3 days.
You can substitute butter for the shortening for a richer flavor, but ensure it is softened.
For a richer filling, you can add a teaspoon of strawberry jam to the whipped cream.
