Soft and fluffy this chiffon sponge cake is layered with lightly sweetened whipped cream and fresh strawberries. It makes a show stopper dessert!
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 and 1/3 cup buttermilk
1 teaspoon vanilla extract
1/2 cup butter softened
1 and 1/2 cup sugar
4 egg whites
16 ounces fresh strawberries sliced
1/4 cup granulated sugar for strawberries
2 cups heavy whipping cream
4 tablespoon granulated sugar for whipping cream
8 ounces cream cheese whipped until light and fluffy
Preheat oven to 350 degrees F.
Grease and flour three 8-inch or 9-inch round cake pans.
Sift together flour, baking powder, baking soda, and salt.
In another bowl, combine buttermilk and vanilla.
Beat 1/2 cup butter and 1 and 1/2 cup sugar together for one minute.
Beat in egg whites one at a time.
On low speed, alternate adding the flour mixture and the buttermilk mixture, beginning and ending with flour mixture.
Divide and spread evenly in three cake pans.
Bake 20 to 25 minutes or until done.
Cool for 10 minutes on a wire rack then remove from pans and cool completely.
While cake is baking, add 1/4 cup sugar to strawberries. Stir occasionally.
Whip the 4 tablespoons granulated sugar and heavy whipping cream together until stiff peak stage.
Spread the whipped cream cheese on the bottom cake layer and spoon about 1 cup of strawberries over cream cheese. Repeat with another cake layer.
Top with last cake layer.
Frost the entire cake with whipped cream.
Serve with remaining strawberries.