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Strawberries and Cream Cake

Strawberries and Cream Cake: A Layered Dreamy Delight

This Strawberries and Cream Cake is a delightful layered dessert that features moist vanilla sponge, luscious vanilla pudding, and fresh strawberries, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 45 minutes
Chilling Time 1 hour
Total Time 2 hours 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-purpose flour Provides structure to the cake.
  • 2 teaspoons Baking powder Acts as a leavening agent.
  • 1 teaspoon Salt Enhances flavor.
  • 1 cup Granulated sugar Sweetens the cake.
  • 1/2 cup Unsalted butter Ensure it's at room temperature.
  • 1/4 cup Vegetable oil Ensures moisture.
  • 1 teaspoon Vanilla extract Adds aromatic flavor.
  • 1 cup Sour cream Can substitute with yogurt.
  • 1 cup Whole milk Make sure it’s at room temperature.
  • 3 large Egg whites Use room temperature for optimal whipping.
For the Filling
  • 1 box Instant vanilla pudding mix Forms a creamy filling.
  • 2 cups Fresh strawberries Use fresh berries for best results.
For the Whipped Cream Topping
  • 2 cups Heavy whipping cream Whipped for topping.
  • 1/4 cup Granulated sugar (for whipped cream) Sweetens the whipped cream.
  • 1 teaspoon Vanilla bean paste Elevates the whipped cream flavor.
  • 1/4 teaspoon Salt (for whipped cream) Balances sweetness.

Equipment

  • 7-inch springform pan
  • Mixing Bowls
  • Electric Mixer
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 175°C (350°F). Prepare a 7-inch springform pan by buttering and coating it with sugar.
  2. In a large bowl, combine flour, baking powder, salt, and sugar. Whisk until no lumps remain.
  3. Add cubed butter to dry mixture, mix until crumbly. Incorporate oil, vanilla, sour cream, and milk. Stir until smooth.
  4. In a separate bowl, whip egg whites until stiff peaks form. Fold into the batter gently.
  5. Pour the batter into the springform pan. Bake for 35 to 45 minutes until a toothpick inserted comes out clean.
  6. Cool the cake in the pan for 15 minutes, then transfer it to a cooling rack.
  7. Whisk pudding mix with heavy cream and milk until thickened. Refrigerate for at least 30 minutes.
  8. Slice the cake horizontally in half. Brush cut surfaces with milk if desired.
  9. On the bottom half, arrange strawberry halves and fill with chilled pudding.
  10. Place the top half over the pudding layer, cover with plastic wrap, and refrigerate for at least 1 hour.
  11. Just before serving, beat heavy cream, sugar, vanilla bean paste, and salt until soft peaks form.
  12. Top the cake with whipped cream and garnish with fresh strawberry slices.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 42gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 22gVitamin A: 500IUVitamin C: 30mgCalcium: 80mgIron: 1mg

Notes

Always use fresh strawberries for maximum flavor. Optionally brush cake layers with milk to retain moisture. Can prepare layers and pudding up to 24 hours in advance.

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