Strawberries and Cream Cake

Strawberries and Cream Cake has layers of white cake filled with strawberries and covered in fresh whipped cream for a heavenly, classic dessert.
IngredientsFor the cake (you can also use your favorite 2- or 3-layer cake recipe or box cake mix):

3 cups cake flour

3/4 teaspoon baking soda

1 1/2 teaspoon baking powder

3/4 teaspoon salt

1 1/2 cups unsalted butter at room tempaerature

2 1/3 cups sugar

3 large egg whites

2 teaspoons vanilla extract

1 1/2 cups buttermilk

For the strawberry filling:

2 cups sliced fresh strawberries

1 teaspoon sugar (or more, depending on how sweet your strawberries are)

For the whipped cream:

1 pint heavy cream, well chilled

1/4 cup powdered sugar

1 teaspoon vanilla extract

To assemble the cake:

Optional whole or sliced strawberries for decorating the cake

Instructions
For the cake (you can also use your favorite 2- or 3-layer cake recipe or box cake mix):

Preheat oven to 350°F. Line three 9-inch round cake pans with parchment on the bottom and spray with nonstick cooking spray.

In a medium bowl, sift together the flour, baking soda, baking powder, and salt. Set bowl aside.

In a stand mixer with a paddle attachment, cream the butter and sugar on medium speed until light and fluffy.

Add the egg whites and vanilla extract and beat on medium for about a minutes, scraping down the sides of the bowl.

Keep the mixer running on medium speed and add about a third of the flour mixture, beating until incorporated. Do the same with about half the buttermilk. Scrape down the sides of the bowl, and repeat, ending with with the flour mixture.

Divide the mixture evenly between the cake pans. Bake for 25 to 35 minutes, or lightly browned, and a toothpick inserted in the middle comes out clean.

Cool in the pans on racks for about 10 minutes before removing the cakes from the pans to cool completely on the racks.

For the strawberry filling:

Combine the strawberries and sugar in a small bowl, and set aside to allow the juices to release.

For the whipped cream:

Place the bowl and whisk attachment for your stand mixer or a metal or glass bowl and beaters for your hand mixer in the fridge or freezer until they are cold.

Add the cream, powdered sugar, and vanilla to the chilled bowl, and beat on medium-high to high speed until soft peaks form. Do not overbeat, or you will get butter.

To assemble the cake:

Place 1 layer of the cake on a plate, and spread with about a half cup of the whipped cream. Layer on the sliced strawberries (about half, if you are doing a 3 layer cake, all if you are doing 2 layers.

Spread about another half cup of whipped cream on top of the strawberries.

Top with the second cake layer, and, if you are doing 3 layers, repeat with the berries and whipped cream.

Top with the final cake layer, and spread the remaining whipped cream over the top and sides of the cake to cover completely.

Garnish with the whole and/or sliced strawberries, as desired.

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