{"id":232493,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-22T00:47:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/strawberry-cream-cake\/"},"modified":"2024-04-10T08:34:10","modified_gmt":"2024-04-10T13:34:10","slug":"strawberry-cream-cake","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/strawberry-cream-cake\/","title":{"rendered":"Strawberry Cream Cake"},"content":{"rendered":"
If you love fruit-forward desserts, you likely have a soft spot for a chiffon cake with fresh berries and whipped cream. Ultra-light and airy cake layers come together with fluffy whipped cream and juicy, sweet berries to make the absolutely delightful\u00a0strawberry cream cake.<\/p>\n
This show-stopping three-layer cake is a must-bake when fresh strawberries are in season. Serve slices of the beautiful chiffon cake for a spring dinner, or dress it up even more for a special party.<\/p>\n
Place the egg whites in a large bowl, and let them stand at room temperature for 30 minutes.<\/p>\n
Preheat the oven to 325\u00b0F. In a separate bowl, beat the egg yolks until slightly thickened. Gradually add 3\/4 cup sugar, beating until thick and lemon-colored.<\/p>\n Beat in the lemon juice, oil and water.<\/p>\n Combine the flour and salt, and add it to the yolk mixture.<\/p>\n Beat the egg whites on medium speed until soft peaks form. Gradually add in the remaining sugar, 1 tablespoon at a time, while beating on high until stiff glossy peaks form.<\/p>\n Fold one-fourth of the egg whites into the batter, then fold in the remaining whites.<\/p>\n Gently spoon the cake batter into an ungreased 10-inch tube pan. Use a knife to cut through the batter to remove any air pockets. Bake the cake on the lowest oven rack for 35 to 40 minutes or until the cake springs back when lightly touched. Remove the cake from the oven, and immediately invert the pan. Let the cake cool completely, about one hour.<\/p>\n In a large bowl, beat the whipping cream until it begins to thicken.<\/p>\n Add the confectioners’ sugar and vanilla, and beat until stiff peaks form.<\/p>\n Run a knife around the sides and center tube of the pan, and remove the cake. Cut the cake evenly into three horizontal layers.<\/p>\n Place one layer on a serving plate, and top it with some of the whipped cream and sliced strawberries. Repeat. Top with the last cake layer, and spread the remaining whipped cream over the top and sides of the cake. Arrange the sliced berries around the sides of the cake, and add halved strawberries on the top for additional garnish.<\/p>\n Because this cake has a whipped cream topping, it should be stored in the fridge once assembled. For the best results, store the cake with a cake dome over the top, or cut individual slices and store them in airtight containers. Keep this cake in the fridge for up to two days.<\/p>\n To be sure the color and juice of the strawberries don’t seep into the frosting and cake, it’s best to dress up this cake just before serving it. It’s also helpful to gently pat the berries dry with a paper towel after washing them to help get rid of excess moisture.<\/p>\n Love this recipe, but want to take the ultimate shortcut? Use a store-bought angel food cake. Simply slice it into three layers as instructed, then fill it and frost it with the whipped cream as normal.<\/p>\n\n","protected":false},"excerpt":{"rendered":" Our strawberry cream cake recipe pairs three layers of delicate cake with fluffy whipped cream and fresh berries for the ultimate treat.<\/p>\n","protected":false},"author":7061,"featured_media":1973673,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303976,303971,304158,307119,304523,305750,305744,304173,304288,305487,304430,304515,307104,303966,304408,304368,303887,306848,304268,304455,304558,324623,305830,307141,304150,303883,304473],"categories-v2":[308508,308500,310461,309438,310169,308888,311398,311389,309455,308988,308481,259620,310796,308830,308880,310155,308495,308813,308745,308478,309603,259483,308860,308910,309177,311461,310187,309434,308476,308876],"coauthors":[336427],"recommended_recipes":[{"post_title":"Layered Strawberry Cream 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Cake","datePublished":"2018-01-01","dateModified":"2024-04-10","prepTime":"PT45M","cookTime":"PT35M","totalTime":"PT01H20M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Strawberry-Cream-Cake_EXPS_FT24_25490_ST_0227_17_RMS.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"Our strawberry cream cake recipe pairs three layers of delicate cake with fluffy whipped cream and fresh berries for the ultimate treat.","recipeIngredient":["6 eggs, separated","1-1\/2 cups sugar, divided","3 tablespoons lemon juice","3 tablespoons canola oil","2 tablespoons water","1-3\/4 cups all-purpose flour","1\/2 teaspoon salt","2 cups heavy whipping cream","1\/2 cup confectioners' sugar","1\/2 teaspoon vanilla extract","3 cups sliced fresh strawberries","2 cups whole fresh strawberries"],"recipeInstructions":[{"@type":"HowToStep","name":"Prep the eggs","text":"Place the egg whites in a large bowl, and let them stand at room temperature for 30 minutes. Preheat the oven to 325\u00b0F. In a separate bowl, beat the egg yolks until slightly thickened. Gradually add 3\/4 cup sugar, beating until thick and lemon-colored. Beat in the lemon juice, oil and water. Combine the flour and salt, and add it to the yolk mixture.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Strawberry-Cream-Cake_PS_FT24_25490_ST_0227_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Beat the egg whites","text":"Beat the egg whites on medium speed until soft peaks form. Gradually add in the remaining sugar, 1 tablespoon at a time, while beating on high until stiff glossy peaks form. Fold one-fourth of the egg whites into the batter, then fold in the remaining whites.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Strawberry-Cream-Cake_PS_FT24_25490_ST_0227_7.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake the cake","text":"Gently spoon the cake batter into an ungreased 10-inch tube pan. Use a knife to cut through the batter to remove any air pockets. Bake the cake on the lowest oven rack for 35 to 40 minutes or until the cake springs back when lightly touched. Remove the cake from the oven, and immediately invert the pan. Let the cake cool completely, about one hour.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Strawberry-Cream-Cake_PS_FT24_25490_ST_0227_9.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Make the cream frosting","text":"In a large bowl, beat the whipping cream until it begins to thicken. Add the confectioners' sugar and vanilla, and beat until stiff peaks form.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Strawberry-Cream-Cake_PS_FT24_25490_ST_0227_10.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Assemble and decorate the cake","text":"Run a knife around the sides and center tube of the pan, and remove the cake. Cut the cake evenly into three horizontal layers. Place one layer on a serving plate, and top it with some of the whipped cream and sliced strawberries. Repeat. Top with the last cake layer, and spread the remaining whipped cream over the top and sides of the cake. Arrange the sliced berries around the sides of the cake, and add halved strawberries on the top for additional garnish.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Strawberry-Cream-Cake_PS_FT24_25490_ST_0227_12.jpg?fit=700,1024"}],"recipeYield":"12 servings","author":[{"@type":"Person","name":"Molly Allen"}],"nutrition":{"@type":"NutritionInformation","calories":" 408 calories","fatContent":"21g fat (10g saturated fat)","cholesterolContent":"138mg cholesterol","sodiumContent":"146mg sodium","carbohydrateContent":"51g carbohydrate (35g sugars","fiberContent":"2g fiber)","proteinContent":"7g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.1,"reviewCount":10,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-06-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"sstetzel"},"reviewBody":"Jolina first you beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form.Once that's done fold a fourth of the egg whites into the batter you made with the egg yolks in the second bullet, then fold the remaining whites into the same batter before carefully spooning it into the pan.You want to be careful with this step so you don't deflate the batter.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-03-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"bakersqueen"},"reviewBody":"when in doubt about making a cake from scratch...I made this with a French vanilla cake mix, and it was wonderful. I do not have luck with sponge type (egg white) cakes, so I've always replaced it with a French vanilla cake mix..made a directed on box for baking, then follow other instructions for filling and how to frost.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2008-07-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Bradkatieknott"},"reviewBody":"This cake is really AWEsome. It looks fantastic and tastes even better! It takes a little extra work but it is worth it in the end. My three-year-old gets her stool and helps me with everything. My relatives are always asking when I am going to make it again - and I am happy to oblige!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-04-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"shecooksalot"},"reviewBody":"While I thought the cake tasted really good, it was a lot of effort and it didn't turn out very well. I'm glad I tried it at least once though!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-04-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"strabue"},"reviewBody":"I made this cake for someone's luncheon. I didn't go to the luncheon, but everyone was telling how good it was the next day. It looked very nice when put toghether.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-03-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"kaitlyn'smommy"},"reviewBody":"I made this cake for a family function. Everyone loved it!!! Cake assembly does require some effort but the end results are delicous. The only change that I made was adding more sugar to the whipped topping. Thank you for sharing","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-07-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"tearbear1969"},"reviewBody":"This didn't turn out like the picture! I didn't really care for the sponge type cake. Better luck to you.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-02-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mom212"},"reviewBody":"Made this today using (2) 9\" round cake pans instead of the tube pan. Came out great. Had to bake about 30-35 minutes.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-04-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"swiss-angel"},"reviewBody":"This cake is good and so pretty.. so light and refreshing! And quite easy too. I baked mine in a square pan since I didn't have a tube pan.. split it into 3 layers and decorated as per the recipe. I highly recommended others to try it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-05-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"kodijeffery"},"reviewBody":"It's a good cake, but it's pretty labor intensive and I think this woudl work just fine with a store-bought angel food cake.Also, I had to bake this for over an hour -- it would have been a disaster if I'd have stuck to the stated time. Perhaps I'm not as good with the egg whites so this wasn't as fluffy as it is for some people -- maybe that would make a difference in baking time, although I can hardly imagine nearly doubling it!Other than that, it's pretty much like a strawberry shortcake. Good, but nothing special. Not worth the effort.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"25490","romance_copy_dek":"Our strawberry cream cake recipe pairs three layers of delicate cake with fluffy whipped cream and fresh berries for the ultimate treat.","enhanced_recipe_title":"Strawberry Cream Cake","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"6 eggs, separated<\/i>","IngredientText":"6 eggs, separated<\/i>"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 cups sugar, divided","IngredientText":"1-1\/2 cups sugar, divided"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 tablespoons lemon juice","IngredientText":"3 tablespoons lemon juice"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 tablespoons canola oil","IngredientText":"3 tablespoons canola oil"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons water","IngredientText":"2 tablespoons water"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-3\/4 cups all-purpose flour","IngredientText":"1-3\/4 cups all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon salt","IngredientText":"1\/2 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups heavy whipping cream","IngredientText":"2 cups heavy whipping cream"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup confectioners' sugar","IngredientText":"1\/2 cup confectioners' sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon vanilla extract","IngredientText":"1\/2 teaspoon vanilla extract"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 cups sliced fresh strawberries","IngredientText":"3 cups sliced fresh strawberries"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups whole fresh strawberries","IngredientText":"2 cups whole fresh strawberries"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Strawberry-Cream-Cake_EXPS_FT24_25490_ST_0227_17_RMS.jpg","RecipeId":25490,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Strawberry Cream Cake Recipe photo by Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Strawberry-Cream-Cake_EXPS_FT24_25490_ST_0227_17_RMS.jpg","ContributorId":null,"Firstname":"Agnes","Lastname":"DeLeon","City":"Melrose","StateDescription":"Montana","IsCommunityCook":false,"ContributorAttachmentFileName":"https:\/\/cdn3.tmbi.com\/toh\/Recipe\/testkitchenapproved.png","TimeCallout":"Prep: 45 min. Bake: 35 min. + cooling","MinimumServingQuantity":12,"MaximumServingQuantity":12,"Yield":"12 servings.","DigitalTitle":"Strawberry Cream Cake","SubmittedTitle":"Strawberry Cream Cake","RecipeTypeId":1,"AverageRating":4.1,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_FT24_25490_ST_0227_16_RMS.jpg","PreparationTimeInMinutes":45,"CookTimeInMinutes":35,"TotalTimeInMinutes":80,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsFieldEditorRecipe":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Strawberry Cream Cake","OriginalSourceProject":"Strawberry Cream Cake","ContestPlacement":"","Trailer":null,"Metadescription":null,"AboutRecipeTitle":null,"AboutRecipe":null,"DigitalHeadnotes":"\u201cI can\u2019t tell you how many times I\u2019ve made everyone 'ooh' and 'aah' when they see this beautiful dessert. It is wonderful for any occasion.\u201d\u2014Agnes DeLeon, Melrose, Montana","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"Place egg whites in a large bowl; let stand at room temperature for 30 minutes. ","SequenceNo":1},{"Direction":" In another bowl, beat egg yolks until slightly thickened. Gradually add 3\/4 cup sugar, beating until thick and lemon-colored. Beat in the lemon juice, oil and water. Combine flour and salt; add to yolk mixture.","SequenceNo":2},{"Direction":" Beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form. Fold a fourth of the egg whites into the batter, then fold in remaining whites. ","SequenceNo":3},{"Direction":" Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 35-40 minutes or until or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour. ","SequenceNo":4},{"Direction":" In a large bowl, beat cream until it begins to thicken. Add the confectioners' sugar and vanilla; beat until stiff peaks form. ","SequenceNo":5},{"Direction":" Run a knife around sides and center tube of pan; remove cake. ","SequenceNo":6},{"Direction":"Cut into three horizontal layers. Place one layer on a serving plate; top with some of the whipped cream and sliced strawberries. Repeat. Top with remaining cake layer; spread remaining whipped cream over top and sides of cake. Arrange remaining sliced berries on sides of cake. ","SequenceNo":7},{"Direction":" Cut whole berries in half; arrange on cake top. Store in the refrigerator.","SequenceNo":8}],"RecipeTaxonomies":{"Budget":[],"CookingStyle":[{"Name":"Cooking Style","ID":0},{"Name":"Baking Recipes","ID":111650},{"Name":"Cake Recipes","ID":111690}],"Course":[{"Name":"Course","ID":0},{"Name":"Cakes","ID":94630},{"Name":"Desserts","ID":94274},{"Name":"Sponge Cake","ID":95606},{"Name":"Strawberry Cake","ID":95610}],"Cuisine":[],"HealthyEating":[],"HolidaysAndCelebrations":[{"Name":"Holiday & Celebration Recipes","ID":0},{"Name":"Baby Shower Recipes","ID":104174},{"Name":"Bridal Shower Recipes","ID":104186},{"Name":"Easter Desserts","ID":104266},{"Name":"Easter Recipes","ID":104254},{"Name":"New Year's Desserts","ID":104482},{"Name":"New Year's Recipes","ID":104474},{"Name":"Valentine's Day Desserts","ID":104590},{"Name":"Valentine's Day Recipes","ID":104574}],"Ingredients":[{"Name":"Ingredients","ID":0},{"Name":"Citrus Fruits","ID":102001},{"Name":"Milk","ID":102025},{"Name":"Strawberry Cake Recipe","ID":101401},{"Name":"Strawberry Recipes","ID":101345}],"Kids":[],"PartnerRecipes":[],"Publications":[{"Name":"Publication","ID":0},{"Name":"All Taste Recipes Magazine Recipes","ID":107457},{"Name":"Taste Recipes Magazine Dessert Recipes","ID":107485},{"Name":"Taste Recipes Magazine Recipes","ID":107265}],"WinningRecipes":[],"Tags":[{"Name":"Dishes & Beverages","ID":305487},{"Name":"Birthday Cakes","ID":305750},{"Name":"Cakes","ID":305744},{"Name":"Sponge Cakes","ID":305830},{"Name":"Gear","ID":303966},{"Name":"Angel Food Pan","ID":303976},{"Name":"Bakeware","ID":303971},{"Name":"Holidays & Events","ID":304368},{"Name":"Birthday","ID":304523},{"Name":"Easter","ID":304430},{"Name":"Events & Gatherings","ID":304515},{"Name":"Holidays","ID":304408},{"Name":"Mother's Day","ID":304455},{"Name":"Potluck","ID":304558},{"Name":"Valentine's Day","ID":304473},{"Name":"Ingredients","ID":306848},{"Name":"Berries","ID":307119},{"Name":"Fruits","ID":307104},{"Name":"Strawberries","ID":307141},{"Name":"Meal Types","ID":304268},{"Name":"Desserts","ID":304288},{"Name":"Techniques","ID":304150},{"Name":"Baking Breads & Desserts","ID":304158},{"Name":"Chilling","ID":304173},{"Name":"Recipes","ID":324623}]},"ContributorTypeId":1,"NutritionalAnalyisParagraph":"1 piece: 408 calories, 21g fat (10g saturated fat), 138mg cholesterol, 146mg sodium, 51g carbohydrate (35g sugars, 2g fiber), 7g protein.","NoOfRatings":10,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/Strawberry-Cream-Cake_EXPS_FT24_25490_ST_0227_17_RMS.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/Strawberry-Cream-Cake_EXPS_FT24_25490_ST_0227_17_RMS.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":false,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[],"RecipeSpecificCookingTips":[]},"breadcrumb":[{"term_id":310796,"name":"Dishes & Beverages","slug":"dishes-beverages","term_group":0,"term_taxonomy_id":310731,"taxonomy":"categories-v2","description":"Wondering what to make? We've got recipes for any dish and beverage you're craving, from easy dinners to rich chocolate cakes and everything in between.","parent":309177,"count":43222,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/"},{"term_id":311389,"name":"Cakes","slug":"cakes","term_group":0,"term_taxonomy_id":311324,"taxonomy":"categories-v2","description":"Taste Recipes's Test Kitchen is the headquarters for cake recipes. Our pros have all the techniques you need to whip up the perfect cake from scratch.","parent":310796,"count":2937,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/cakes\/"},{"term_id":311398,"name":"Birthday Cakes","slug":"birthday-cakes","term_group":0,"term_taxonomy_id":311333,"taxonomy":"categories-v2","description":"We're bringing you the best birthday cake recipes, baking tips and decorating advice you could wish for. With easy guides to classic cakes like chocolate and vanilla to zany cupcake ideas the kids will adore, you'll make this trip around the sun the greatest one yet.","parent":311389,"count":669,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/cakes\/birthday-cakes\/"}],"meta_data":{"enhanced_fields":{"enhanced_recipe_title":"Strawberry Cream Cake"}},"analytics":[],"yoast_head":"\nTaste Recipes<\/span><\/span><\/p>\n
Taste Recipes<\/span><\/span><\/p>\n
Taste Recipes<\/span><\/span><\/p>\n
Step 2: Beat the egg whites<\/h3>\n
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Taste Recipes<\/span><\/span><\/p>\n
Step 3: Bake the cake<\/h3>\n
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Step 4: Make the cream frosting<\/h3>\n
Taste Recipes<\/span><\/span><\/p>\n
Taste Recipes<\/span><\/span><\/p>\n
Step 5: Assemble and decorate the cake<\/h3>\n
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Taste Recipes<\/span><\/span><\/p>\n
Taste Recipes<\/span><\/span><\/p>\n
Strawberry Cream Cake Variations<\/h2>\n
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How to Store Strawberry Cream Cake<\/h2>\n
Strawberry Cream Cake Tips<\/h2>\n
Taste Recipes<\/span><\/span><\/p>\n
How do you keep strawberries from making cake soggy?<\/h3>\n
Can you use store-bought cake for strawberry cream cake?<\/h3>\n