Layered Strawberry Cream Cake

Ingredients

• 1/2 cup butter, softened
• 1 cup sugar, divided
• 2 large egg yolks
• 1 teaspoon vanilla extract
• 2 teaspoons grated orange zest
• 2 cups cake flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/3 cup whole milk
• 1/3 cup orange juice
• 4 large egg whites
• filling:
• 2-1/4 cups chopped fresh strawberries
• 2 tablespoons sugar
• 2 cups heavy whipping cream
• 1 teaspoon vanilla extract
• 1/3 cup confectioners' sugar
• 1/4 cup sour cream
• Whole strawberries for garnish

Directions

1. Line two greased 9-in. round baking pans with waxed paper and grease the paper; set aside. In a large bowl, cream butter and 3/4 cup sugar. Add egg
2.  yolks, vanilla and orange zest; mix well. Combine flour, baking powder and salt; add to creamed mixture alternately with milk and orange juice.
3. In another bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form. Fold into batter.
4. Pour into prepared pans. Bake at 350° for 18-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire
5.  racks. Gently peel off waxed paper and discard. Cool cakes completely.
6. In a bowl, combine the chopped strawberries and sugar; let stand for 30 minutes. In a bowl, beat cream and vanilla until cream begins to thicken. Gradually beat in confectioners' sugar on high until stiff peaks form. Fold in sour cream.
7. Place one cake layer on a serving plate; top with chopped berries and half of the cream mixture. Top with the remaining cake and cream mixture. Garnish with whole berries.

Nutrition Facts

1 slice: 419 calories, 24g fat (15g saturated fat), 113mg cholesterol, 210mg sodium, 46g carbohydrate (25g sugars, 1g fiber), 5g protein.