Soft and fluffy this chiffon sponge cake is layered with lightly sweetened whipped cream and fresh strawberries that won’t weep on you. It is a thing of simple beauty and a taste of everything good in this world.
This is one show stopping cake that is easier to make than it looks!
2 cups all-purpose flour
1 and ⅓ cups buttermilk
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 cup butter softened
1/8 teaspoon salt
4 large egg wh̾i̾tes
1 teaspoon vanilla extract
1 and ½ cups sugar
1/4 cup granulated sugar for strawberries
16 ounces strawberries fresh, sliced
4 tablespoon granulated sugar for whipping cream
8 ounces cream cheese whipped until light and fluffy
2 cups heavy whipping cream
Preheat the oven to 350F/180C.
Spray three 8-inch or 9-inch round cake pans with nonstick cooking spray or lightly grease with oil. Line the bottom of the pans with parchment paper.
In a large bowl, whisk together flour, baking powder, baking soda, and salt to combine.
Whisk buttermilk and vanilla in another bowl.
Add 1/2 cup butter and 1 and 1/2 cup sugar then beat for one minute.
One at a time, beat in the egg wh̾i̾tes.
Using an electric mixer on medium speed, beginning and finishing with the flour mixture, alternate mixing the flour mixture and the buttermilk mixture until well combined and a smooth batter forms.
Divide evenly batter into the prepared pans.
Bake until a toothpick inserted into the center of the cake comes out clean or with a few cooked crumbs attached, 20 to 25 minutes.
Allow the cake layers to cool in the pan for 10 minutes, then let them cool completely on a wire rack.
In a large bowl, add 1/4 cup sugar to strawberries and stir occasionally.
In a mixing bowl, whisk together the 4 tablespoons granulated sugar and heavy whipping cream until stiff peaks form.
On a serving platter, place the first layer of cake and gently spread whipped cream cheese with an offset spatula over the cake layer.
Add 1 cup of strawberries over cream cheese. Repeat with another cake layer.
Gently press the last cake layer on top, spread remaining whipped cream over the top and sides of the cake.
Decorate with a mixture of whole and halved strawberries.