Sweet strawberries are nestled between layers of sponge cake and a cream filling in this easy cake. We add nonfat vanilla Greek yogurt to whipped cream to lighten up the filling and give it a little tang.

Hilary Meyer
Source: EatingWell.com, April 2018
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Ingredients

Cake
Filling
Vanilla Cream

Directions

Instructions Checklist
  • To prepare cake: Butter the bottom and sides of two 9-inch round cake pans; line the bottoms with parchment paper. Preheat oven to 350 degrees F.

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  • Combine milk and 4 tablespoons butter in a small saucepan. Heat over low heat until the butter is just melted. Set aside.

  • Stir flour and baking powder together, then sift onto a piece of parchment paper.

  • Whisk eggs, 1 teaspoon vanilla and salt in a mixing bowl by hand to combine. Whisk in 1 cup sugar in a stream. Then, using a stand mixer fitted with the whisk attachment (or a hand-held electric mixer), whip the egg mixture at medium-high speed until lighter in color and very light and fluffy in texture, 3 to 5 minutes in a stand mixer or 5 minutes with a hand mixer.

  • Gently whisk in the warm milk mixture by hand. Add the flour mixture in 4 additions, lifting the parchment to help sprinkle it in. Use the whisk as you would a rubber spatula to fold the flour into the liquid, gently whisking to incorporate each time. Divide the batter between the prepared pans and smooth the tops.

  • Bake in the center of the oven until golden and firm when touched in the center, 20 to 24 minutes. Let cool in the pans on wire racks for 10 minutes.

  • Run a sharp paring knife around the layers to loosen, then invert the layers onto the racks. Immediately turn the layers over so they cool with the paper on the bottom. Let cool completely.

  • Meanwhile, prepare filling: Combine strawberries, 1/4 cup sugar and vanilla in a medium bowl. Let stand at room temperature until the strawberries start to give off juice, 20 to 30 minutes.

  • To prepare vanilla cream and assemble cake: Whip cream in a large bowl until soft peaks form. Add confectioners' sugar and continue whipping until firm peaks form. Fold in yogurt. Set aside.

  • Remove the parchment paper from the cake layers. Place one layer on a cake stand or plate. Drizzle any liquid from the strawberries over the cake. Spread half of the cream mixture evenly over the top and spread half of the strawberries over the cream. Place the remaining layer on top. Spread the remaining cream over the cake and top with the remaining strawberries.

Tips

Tip: To bring eggs to room temperature, either set them out on the counter for 15 minutes or submerge them (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes; the eggs will beat to a greater volume.

To make ahead: Wrap cooled cake airtight and refrigerate for up to 5 days or freeze for up to 3 months. Defrost at room temperature.

Nutrition Facts

262.8 calories; protein 5.7g 12% DV; carbohydrates 40.2g 13% DV; exchange other carbs 2.5; dietary fiber 1.3g 5% DV; sugars 26.6g; fat 9.1g 14% DV; saturated fat 5.3g 26% DV; cholesterol 69.4mg 23% DV; vitamin a iu 357IU 7% DV; vitamin c 22.3mg 37% DV; folate 44.6mcg 11% DV; calcium 99.6mg 10% DV; iron 1.2mg 7% DV; magnesium 12mg 4% DV; potassium 148.2mg 4% DV; sodium 193.9mg 8% DV; thiamin 0.1mg 14% DV; added sugar 23g.

Reviews (3)

Read More Reviews
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
06/24/2019
Recipe was made my 14-year-old child our family baker. She found the cake-mixing part a little tedious and likely wouldn't make the base from scratch next time. The assembled cake was pretty delicious and got rave reviews. Loved the yogurt cream. i would add more strawberies next time because i like an abundance of berries. Read More
Rating: 5 stars
04/27/2019
This was so good. I will make this again. Read More
Rating: 5 stars
07/05/2018
The strawberry short cake was delicious and was easy to make. I really liked it and would recommend to bring it to a special event. Read More
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