By: Kody Hanor
Ingredients
Cake Layers
- 2½ cups all-purpose flour
- 3 tsp baking powder
- ½ tsp salt
- 1¾ cups granulated sugar
- ½ cup vegetable or canola oil
- 2 large eggs + 2 large egg whites
- 2½ tsp vanilla extract
- ½ tsp almond extract (optional)
- ⅔ cup sour cream
- ¾ cup milk (room temp)
Filling
- 3 cups fresh strawberries (sliced or diced)
- 2 tbsp strawberry jam
- Extra whole strawberries for garnish (optional)
Stabilized Whipped Cream Frosting
- 8 oz cream cheese (softened)
- 1 cup powdered sugar
- ¾ tsp vanilla extract
- 2¼ cups heavy whipping cream (very cold)
Directions
Make the Cake
- Preheat oven to 350°F.
- Whisk flour, baking powder, and salt.
- In mixer, blend sugar, oil, eggs, whites, extracts.
- Add sour cream and mix.
- Add flour mixture in two parts, alternating with milk.
- Divide batter into three 8-inch prepared cake pans.
- Bake 18–22 minutes until a toothpick comes out clean.
- Cool completely.
Prepare Strawberry Filling
- Combine sliced/diced strawberries with jam; set aside.
- Use about 2½ cups for between the layers and reserve about ½ cup for the top.
Make the Frosting
- Beat cream cheese, powdered sugar, and vanilla until smooth.
- Slowly add cold heavy cream while whipping to stiff peaks.
Assemble the Cake
- Place first cake layer on platter.
- Spread ⅓ of whipped cream frosting.
- Top with ~1¼ cups strawberries.
- Repeat for second layer.
- Add last cake layer, frost top with remaining cream.
- Add remaining strawberries in center and garnish with whole berries, if desired.
Notes
- You can bake in two larger pans instead of three if preferred (adjust bake time).
- Best served the day it’s made; refrigerate assembled cake and bring to room temp before serving.
