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Ingredients
Scale
- 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, but highly recommended)
- ⅔ cup sour cream
- ¾ cup milk (preferably whole or 2%, room temperature)
- 3 cups sliced or diced fresh strawberries, divided
- 2 tablespoons strawberry jam
- additional whole strawberries for garnish (optional)
- 8 ounces cream cheese, softened to cool room temperature
- 1 cup powdered sugar
- ¾ teaspoon vanilla extract
- 2¼ cups heavy whipping cream, really cold, straight from the fridge
Instructions
- Preheat oven to 350°F (177°C).
- Whisk together flour, baking powder, and salt.
- Mix granulated sugar, oil, eggs, egg whites, and extracts until blended.
- Add sour cream and combine; gradually mix in half the flour, alternating with milk.
- Divide batter among three 8-inch cake pans and bake for 18-22 minutes.
- Cool cakes on a wire rack.
- Mix sliced strawberries with strawberry jam.
- Combine cream cheese, powdered sugar, and vanilla until smooth.
- Slowly incorporate heavy cream, whipping until stiff peaks form.
- Assemble layers: spread frosting, add strawberry mixture, repeat.
- Garnish with whole strawberries before serving.
Notes
Ensure all ingredients are at room temperature for better mixing.
Avoid overmixing the batter for a fluffy texture.
Chill mixing bowl for whipping cream to improve volume.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 20
- Sodium: 200
- Fat: 22
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 1
- Protein: 4
- Cholesterol: 80