Strawberry Cream Filled Yellow Cake

Sometimes the old ways are still the best ways.

This is a proper from-scratch yellow cake made with cake flour, extra egg yolks for a golden, velvety crumb, and real vanilla. Two round layers get sandwiched with a generous spread of sweetened whipped cream and a tumble of chopped fresh strawberries.

The whole thing gets frosted in more whipped cream and topped with whole berries for a cake that looks like it walked out of a vintage bakery window.

It’s the kind of birthday cake your grandmother would have been proud to set on the table.

Kitchen Tips

• Use cake flour (not all-purpose) for the lightest, most tender crumb; it makes a real difference here
• Cool the layers completely before filling, or the whipped cream will melt on contact
• Pat the chopped strawberries dry with a paper towel before layering so they don’t make the filling watery
• Serve the same day you assemble; whipped cream cakes are at their best within a few hours