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Strawberry Cream Cake

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“Spectacular strawberry cream cake is time consuming but perfect for a spring/summer birthday. Cake can be completed, up to topping, and refrigerated for up to 4 hours. Recipe adapted from Bon Appetit (May, 1984). Prep time includes 1 hour assembling time but does not include refrigeration time. Cooking time is only baking time.”
2hrs 30mins
1 4layer cake

Ingredients Nutrition


  1. To make cake: Preheat oven to 375-degrees F.
  2. Butter and flour two 9-inch round cake pans.
  3. Combine 1/2 cup flour, cornstarch and baking powder in small bowl.
  4. Beat yolks in small bowl until frothy.
  5. In a large bowl beat whites with cream of tartar until stiff.
  6. Fold yolks and dry ingredients alternately into whites.
  7. Pour batter into prepared pans.
  8. Bake for 30 minutes or until done (the center of cake will spring back when done.) For custard filling: Combine 1/4 cup sugar and cornstarch in saucepan.
  9. Mix in half-and-half, yolks and finally the butter (in that order).
  10. Cook, stirring constantly, over med-low heat until mixture thickens (10 minutes).
  11. Let cool to room temp and then stir in 1 tablespoon vanilla.
  12. To assemble cake: Reserve several strawberries.
  13. Slice remainder.
  14. Cut each cake layer in half horizonally (there are now 4 layers).
  15. Place one layer on cake plate, cut side up.
  16. Spread with half of custard.
  17. Add next layer (second layer), cut side down.
  18. Spread with jam.
  19. Arrange sliced berries on top of jam.
  20. Add next layer (third layer), cut side up.
  21. Spread with the rest of the custard.
  22. Top with final layer (4th layer), cut side down.
  23. (Cake can be prepared 4 hours ahead of time to this point and refrigerated) One hour prior to serving, whip cream to soft peaks.
  24. Stir in powdered sugar and 1 teaspoon vanilla.
  25. Spoon cream on top of cake and cover sides.
  26. Garnish with reserved strawberries.

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