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The one thing that sets this Strawberries & Cream Layered Cake recipe apart from other cakes? The egg whites that keep it light and fluffy! This cake is perfect for spring and Easter!

Strawberries & Cream Layered Cake

Ashley
The one thing that sets this Strawberries & Cream Layered Cake recipe apart from other cakes? The egg whites that keep it light and fluffy! This cake combines the rich flavor of a butter cake with the light, yet sturdy texture of a sponge cake.
3.50 from 2 votes
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Prep Time 20 minutes
Cook Time 20 minutes
Chill Time: 3 hours
Total Time 3 hours 40 minutes
Servings 8

Ingredients
  

CAKE

  • 2 1/2 cups cake flour
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1 1/2 cups granulated sugar
  • 12 TBSP butter softened to room temperature.
  • 5 large egg whites  room temperature
  • 1 TBSP clear vanilla extract  can use regular vanilla extract but cake will bea bit darker
  • 1 1/4 cup milk at room temperature can use whole or 2%

ICING

  • 12 oz cream cheese  softened to room temperature.
  • 4 oz butter softened to room temperature.
  • 3 1/2 cups powdered sugar
  • 2 TBSP cream or milk
  • 1 cup strawberries  diced into small pieces.

Instructions
 

CAKE

  • Preheat oven to 350 degrees F.
  • Grease (4) 4 x 10 x¾ inch pans. These are a specialty pan made by Wilton and available from Amazon. Alternatively, a large loaf pan can be used and the cake sliced in four layers horizontally.
  • Combine cake flour, salt, baking soda and baking powder; set aside.
  • In a separate large mixing bowl, mix butter and sugar on medium speed until smooth.
  • Add the egg whites and mix on high until well-combined.
  • Add vanilla and milk and mix well.
  • Slowly add dry ingredients to the wet ingredients mixing well on low until combined.
  • Fill pans, stopping about ¼ inch from the top of pan.
  • Place pans on center rack of preheated oven and bake for 15-20 minutes or until toothpick inserted in center comes out clean. (If you choose to use a single pan, the baking time will be longer, more like 40 minutes or so, OR until the toothpick comes out clean. Just note that the baking time will be MUCH LONGER in a loaf pan.)
  • Remove to a cooling rack and cool completely Meanwhile, prepare the icing.

ICING

  • Mix cream cheese and butter at medium speed until thoroughly combined.
  • Slowly add powdered sugar, continuing mixing until smooth and fluffy.
  • Add the cream and mix until smooth.
  • Gently fold strawberries into batter with a spatula.
  • Trim tops of the cake layers to flatten them (for layering purposes).
  • Generously ice the top of one layer of cake. Place next layer on top of bottom layer, press down gently and ice top of this one. Do the same with third layer and place top layer on it. Ice top and sides. Using an offset cake spatula makes this much easier.
  • Chill for several hours before slicing. Refrigerate any leftovers. Enjoy!
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