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Light Strawberry Dessert – Simple Ingredients, Big Flavor

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This Strawberry Cloud Cake is made with airy sponge cake layers, fresh strawberries, and whipped cream filling. Light, fluffy, and perfect for spring and summer.

Ingredients

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For the Cake:

  • 1 cup cake flour

  • 5 large eggs, separated

  • ¾ cup granulated sugar (divided)

  • ¼ cup vegetable oil

  • ¼ cup milk

  • 1 tsp vanilla extract

  • ¼ tsp cream of tartar

For the Filling:

  • 2 cups heavy whipping cream

  • ⅓ cup powdered sugar

  • 1 tsp vanilla extract

  • 2 cups fresh strawberries, sliced

  • 4 oz cream cheese (optional, softened)

For Assembly:

  • ¼ cup strawberry jam (optional)

  • Whole strawberries for garnish

Instructions

  • Preheat oven to 325°F. Prepare two 8-inch pans with parchment.

  • Mix egg yolks, ½ cup sugar, oil, milk, vanilla, and flour.

  • Beat egg whites with cream of tartar, adding ¼ cup sugar gradually. Beat to stiff peaks.

  • Fold whites into yolk batter. Divide into pans.

  • Bake 20–25 mins. Cool upside down, then remove from pans.

  • Beat cream cheese (if using). Whip cream with powdered sugar and vanilla. Fold in strawberries.

  • Layer one cake with filling, top with second layer. Frost with remaining cream.

  • Drizzle strawberry jam and garnish with whole berries. Chill 1 hour before slicing.

Notes

  • For a lighter filling, omit cream cheese.

  • Use cake flour for a soft, delicate crumb.

  • Keep refrigerated and serve chilled.

Find it online: https://foodemily.com/light-strawberry-dessert-simple-ingredients-big-flavor/