Heavenly Strawberry Cream Cake

Course: Dessert


For the cake:

  • 2 3/4 cups cake flour sifted
  • 3 teaspoons baking powder
  • 3/4 teaspoon salt
  • 4 egg whites
  • 1 1/2 cup sugar
  • 3/4 cup butter or margarine
  • 1 cup plus 2 Tbsp milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract

For the custard:

  • 1/2 cup sugar
  • 2 tablespoons Tbsp flour
  • dash of salt
  • 1/4 cup milk
  • 2 egg yolks
  • 1 cup milk
  • 2 tablespoons butter
  • 4 cups or 1 quart strawberries
  • 1 1/2 cup heavy cream whipped and sweetened to taste


For the cake:

  • Preheat oven to 350 degrees F.
  • Sift flour with baking powder and salt.
  • Beat egg whites until foamy. Gradually add 1/2 cup sugar, beating thoroughly after each addition. Continue beating until mixture forms soft peaks.
  • Cream butter; gradually add 1 cup sugar; cream until light and fluffy.
  • Alternately add flour mixture and milk, small amount at a time; beating after each addition until smooth.
  • Mix in flavoring, fold in egg whites.
  • Pour in two 9-inch round cake pans that have been lined on bottom with wax paper. Bake for about 30 minutes, or until top springs back when pressed lightly. Cool.

For the custard:

  • Meanwhile, make custard; combine sugar, flour and salt on top of double boiler.
  • Combine 1/4 cup milk and egg yolks. Blend into sugar mixture.
  • Stir in the 1 cup milk and butter; Cook and stir over bubbling water for 6-10 minutes or until thickened.
  • Remove from hot water; Add vanilla. Cool.


  • Split cake layers horizontally, making 4 layers.
  • Slice strawberries, reserving a few whole ones for garnishing.
  • Fill layers with custard filling, topped with sliced strawberries.
  • Frost cake with sweetened whipped cream, garnish with reserved whole strawberries. Chill.