ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cream Cake with Fresh Strawberries

Victor Protasio

Yield

Makes 12 servings

A great way to use all those ripe berries. Prep and Cook Time: about 1 hour, plus at least 30 minutes to cool.

Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 1/2 cups sugar, plus additional to taste for berries
  • 2 1/2 cups whipping cream
  • 2 large eggs
  • 1 quart strawberries, sliced

Nutrition Information

  • calories 347
  • caloriesfromfat 52 %
  • protein 4.5 g
  • fat 20 g
  • satfat 12 g
  • carbohydrate 46 g
  • fiber 1.8 g
  • sodium 210 mg
  • cholesterol 103 mg

How to Make It

  1. Preheat oven to 325°. Grease a 9- by 13-inch pan. In a large bowl, mix flour, salt, baking powder, sugar, 1 1/2 cups cream, and eggs until smooth, creamy, and quite thick.

  2. Pour batter into pan and bake until a toothpick inserted in the center comes out clean, 35 to 45 minutes. Let cool at least 30 minutes before serving.

  3. Meanwhile, in a large bowl, toss strawberries with sugar to taste and let stand for at least 20 minutes. Whip remaining cup cream to soft peaks. Serve cake topped with strawberries and their juices and whipped cream.

  4. Note: Nutritional analysis is per serving.