Fresh Oj and Strawberry Cream Cake
Treat yourself to a slice of sunshine with this Fresh OJ and Strawberry Cream Cake—a luscious dessert that combines the citrusy brightness of freshly squeezed orange juice and zest with the sweet, summery charm of strawberries. Each bite features tender, moist layers of orange-infused cake, beautifully complemented by a dreamy strawberry whipped cream made with fresh, juicy strawberries. This delightful cake is perfect for special occasions or as a refreshing finish to any meal. Garnished with vibrant fresh strawberries and chilled to perfection, it’s a show-stopping dessert that’s as stunning as it is delicious. With easy-to-follow steps and just 20 minutes of prep time, this treat is a must-try for citrus and berry lovers alike!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 3 large eggs
- 0.75 cups freshly squeezed orange juice
- 1 tablespoon orange zest
- 0.5 cups vegetable oil
- 0.5 cups whole milk
- 2 cups strawberries (hulled and chopped)
- 1.5 cups heavy whipping cream
- 0.25 cups powdered sugar
- 1 teaspoon vanilla extract
- 0.5 cups fresh strawberries (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk the eggs, orange juice, orange zest, vegetable oil, and milk until well combined.
Gradually add the wet ingredients to the dry ingredients and mix until the batter is smooth and free of lumps.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
While the cakes are cooling, prepare the strawberry cream by mashing the 2 cups of chopped strawberries with a fork or blending them for a smoother texture.
In a chilled mixing bowl, beat the heavy whipping cream with the powdered sugar and vanilla extract until soft peaks form.
Gently fold the mashed strawberries into the whipped cream until well combined. Refrigerate the strawberry cream until ready to use.
Once the cakes are completely cool, place one cake layer on a serving plate. Spread a generous layer of strawberry cream over the top.
Place the second cake layer on top and spread the remaining strawberry cream over the top and sides of the cake.
Garnish with the fresh strawberries on top for a decorative touch.
Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld and the cream to set.
Nutrition Facts
Calories |
3797 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 244.1 g | 313% | |
| Saturated Fat | 93.9 g | 470% | |
| Polyunsaturated Fat | 67.3 g | ||
| Cholesterol | 933 mg | 311% | |
| Sodium | 3090 mg | 134% | |
| Total Carbohydrate | 372.7 g | 136% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 355.1 g | ||
| Protein | 25.7 g | 51% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 305 mg | 23% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1005 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
