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Strawberries & Cream Cake

Strawberries & Cream Cake (Prepared)


10 mins

Cook Time

50 mins




6 eggs (at room temperature)
1 cup granulated sugar
1 teaspoon vanilla
1 cup cake & flour pastry
1/2 teaspoon baking powder
1/3 cup butter, melted & cooled until lukewarm
2 cups whipping cream
2 tablespoons granulated sugar
1/2 teaspoon vanilla
2 cups strawberries, sliced whole strawberries
chocolate-dipped strawberries
1 oz. melted semi-sweet chocolate


Step 1

Grease 13x9-inch cake pan. Line with waxed paper and grease again.

Step 2

Add eggs in large mixing bowl and beat until foamy; gradually beat in sugar. Beat at high speed for 8 to 10 minutes or until thick, pale yellow and tripled in volume. Beat in vanilla. Sift together flour and baking powder; lightly fold in batter. Fold in butter. Pour into prepared pan.

Step 3

Bake in 325°F oven for 25 to 30 minutes or until cake springs back when lightly touched in centre. Turn cake out into rack; remove paper and let cool.

Step 4

Cut cake in half lengthwise; cut halves horizontally to make total of 4 layers.

Step 5

Whip cream; beat in sugar and vanilla. Set 1 cup aside. Fold strawberries into remaining cream.

Step 6

Assemble cake, spreading 1/3 of the filling over each layer. Top cake with remaining cream. Decorate with berries. Drizzle with melted chocolate.

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