Strawberry Whipped Cream Cake

For The Sponge Cake : 

• Eggs - 4, yolk and whites separated
• Vegetable or Canola oil - 1 cup
• Vanilla extract - 4 to 5 drops
• Powdered sugar - 1 cup
• All purpose flour - 1 1/2 cup
• Baking powder - 1/2 teaspoon
• Baking soda - 1/2 teaspoon

For The Strawberry Cream :

• Heavy whipping cream - 2 1/2 cups
• Strawberry Extract - 5 to 6 drops
• Pink color - 3 to 4 drops
• Powdered sugar - 2 cups

To Decorate The Cake :

• Cake base - 1
• Strawberry Syrup - 1/2 cup
• Fresh Strawberries - 10
• Chopped fresh strawberries - 1 cup

To Make The Sponge Cake :

Pre-heat the oven to 350F.

Grease 2 8" pans with butter and dust some flour inside the pan.

Take a bowl and add the egg whites and beat with electric beater till the egg whites to medium peak. Add oil and beat again. I

n another bowl add egg yolks, sugar and vanilla extract and whip on medium speed till the mixture becomes smooth and light lemon color.

Now pour the egg yolk mixture into the egg white mixture and fold both the mixture very carefully. But not do it fast, otherwise the air formed insight the egg mixture will be gone.

In another bowl mix flour, baking powder and soda together. Add this dry mixture to the egg mixture and fold again to combine with the egg mixture carefully.

Divide the batter into the 2 prepared pan, tap to make even the batter, put the pans inside the preheated oven and bake until surface of cakes springs back when pressed and a toothpick or cake tester inserted into the center comes out clean, about 30 to 35 minutes.

Remove cakes from the oven, and let cool 15 minutes. Cut the uneven top of each cake to make them even the top.  Run a knife or a cake divider (I used cake divider, I feel secure with it. But if you do not have one, you can use a long sharp knife) around the perimeter of each, and turn them out onto wire racks to cool completely.

Make The Frosting :

Take a stainless steel bowl, pour the cream into it and place the cream inside the freezer for 15 minutes.  Combine strawberry extract, pink color, powdered sugar into the chilled cream and whip at medium speed until medium peaks form, about 2 minutes.

Cover the bowl and keep inside the refrigerator for atleast 1 hour to keep the cream firm.

Assembling The Cake :

Take one of the layers and put the layer on a cake base or cake stand. Soak the layer with the Strawberry syrup, by a spoon.

Now spread the whipped cream on the layer and spread the cream evenly all over the layer by using a long knife.

Add chopped strawberries on the cream spread. Place another layer on the strawberries and do the same for rest of the layers.

Now spread the remaining whipped cream frosting all over the cake and spread evenly to give the cake a nice and perfect look.

Now decorate the cake with chopped strawberries at the side and the top as I have done with my cake. Place the cake inside the refrigerator, remove just before cutting the cake.