Ingredients
Cake:
- 2½ cups all purpose flour, spooned and leveled
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1¾ cups granulated sugar
- ½ cup vegetable or canola oil
- 2 large eggs, room temperature
- 2 large egg whites, room temperature
- 2½ teaspoons pure vanilla extract
- ½ teaspoon almond extract, optional
- ⅔ cup sour cream
- ¾ cup milk, preferably whole or 2%, room temperature
Filling:
- 3 cups sliced or diced fresh strawberries, divided
- 2 tablespoons strawberry jam
- Additional whole strawberries, for garnish (optional)
Frosting:
- 8 ounces cream cheese, softened to cool room temperature
- 1 cup powdered sugar
- ¾ teaspoon vanilla extract
- 2¼ cups heavy whipping cream, very cold
Instructions
- Prepare the Cake Batter: Preheat your oven to 350°F. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to combine. In a stand mixer fitted with a paddle attachment (or using a hand mixer), beat the granulated sugar, oil, eggs, egg whites, vanilla extract, and almond extract until combined. Mix in the sour cream. Add half of the flour mixture to the wet ingredients and beat until just combined. Gradually pour in the milk while mixing, then add the remaining flour mixture. Scrape the bowl sides and bottom to ensure even mixing, but avoid overmixing.
- Bake the Cake Layers: Line three 8-inch cake pans with parchment paper and grease them lightly. Evenly divide the batter into the pans, tapping gently to remove air bubbles. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Rotate pans midway if necessary for even baking. Cool the cake layers completely on a rack.
- Prepare the Strawberry Filling: Combine sliced strawberries (about 2½ cups) with strawberry jam in a bowl and set aside. Reserve about ½ cup of diced strawberries for topping the final cake assembly. Adjust strawberry preparation as preferred.
- Make the Frosting: In a large bowl, beat softened cream cheese, powdered sugar, and vanilla extract on medium speed until smooth. Slowly add very cold heavy cream down the side of the bowl while mixing continues. Increase speed to high and whip until stiff peaks form. Keep the cream cold to ensure proper thickening.
- Assemble the Cake: Place one cake layer on a serving platter. Spread one-third of the whipped cream frosting over it, then top with approximately 1¼ cups of the strawberry mixture. Repeat this layering for the second cake layer. For the top layer, spread the remaining frosting and decorate the center with the remaining diced strawberries. Optionally, garnish the outside with whole strawberries for an elegant finish.
Notes
- CAKE PANS: Using three 8-inch pans produces thinner layers ideal for stacking. For thicker layers, use two 8-inch pans and increase baking time to 22-27 minutes.
- EGGS AND MILK: To quickly bring to room temperature, submerge eggs in warm water for 5 minutes and microwave milk for 15 seconds.
- FROSTING: Cream cheese stabilized frosting gives a cheesecake flavor; mascarpone can be used as a substitute but results in a softer frosting. Vanilla buttercream or freshly whipped cream can also be alternatives but are less stable.
- STORING: Best served the day it is made. Refrigerate after assembly and bring to cool room temperature before serving.
- MAKE AHEAD: You can bake and cool the layers up to one day ahead, wrap and refrigerate. Prepare frosting ahead but re-whip before assembly if needed. Toss strawberries with jam just before assembling.
- RECIPE UPDATE: This version uses a traditional vanilla cake instead of a hot milk sponge cake for better reliability and flavor.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
