Whipped Cream Cake

Ingredients (8″ or 9″ two-layer cake):

• 2 cups cake flour
• 1½ cups sugar
• 2½ tsp baking powder
• 1 cup cold heavy cream (for batter)
• 2 tsp vanilla extract
• ½ cup cold water
• 3 egg whites + ½ tsp cream of tartar
• Filling & Topping: 3 cups whipped cream, ½ cup powdered sugar, vanilla + fresh strawberries.

Steps:

1. Preheat to 350 °F (175 °C); grease and line 2 pans.
2. Beat cold cream + vanilla until soft peaks form.
3. Whip egg whites + cream of tartar to stiff peaks.
4. Gently fold dry ingredients alternately with water into cream, then fold in egg whites.
5. Divide and bake 22–25 min until lightly golden. Don’t overbake—cake must stay tender.
6. Cool before layering with sweetened whipped cream and berries; frost top and sides.

🛠 Whipped Cream Cake Tips & Variations

• Use cold tools: Chill bowls/beaters to get cream to soft peaks faster.
• Stabilize frosting: Add sour cream, crème fraiche, or instant pudding mix to prevent weeping.
• Decorations: Pipe rosettes, borders, or add fruits, chocolate shavings, nuts, or edible flowers.
• Flavor twist: Use mascarpone or cream cheese in filling, or add cocoa for a chocolate version