Strawberry Whipped Cream Cake



  • 1 cup of sugar
  • 2 cups of sifted flour
  • 1 pinch of salt
  • ½ stick of butter
  • 1 lb. strawberries or raspberries
  • ½ cup of chopped walnuts

Whipped Cream

  • 16 oz. whipping cream
  • 1 tablespoon of vanilla extract
  • ½ cup sifted confections sugar



  1. Pre-heat oven to 350°F.
  2. Grease and flour two 9-in round baking pans, or place a non-stick DuraChef® baking sheet into each pan.
  3. Melt the butter on low heat, remove the foam with a spoon. Use a mixer to mix the eggs (at room temperature), sugar, and vanilla until it triples in volume. Slowly envelop this mixture with the flour and salt using a spatula. Add the butter to a little of the mixture first and then add the rest of the butter. Pour the mixture into the baking pans. Bake at 350°F for 20-25 minutes. Let it cool before removing from pan.
  4. Previously cool cream in bowl. Beat on high until peaks form. Slowly pour in sugar, then add vanilla and half spoon of rum.
    Wash the strawberries and remove stem. Slice them and sprinkle with ¼ cup of sugar.
  5. To put together the cake, place the first half of the cake and cover with cream. Sprinkle with the chopped walnuts and half of the strawberries. Place the other half of the cake on top and spread the rest of the cream over the cake. Add the remaining strawberries on top and decorate as you wish.


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