Ingredients
1/2 cup butter, softened1 cup sugar, divided2 large egg yolks1 teaspoon vanilla extract2 teaspoons grated orange zest2 cups cake flour2 teaspoons baking powder1/4 teaspoon salt1/3 cup whole milk1/3 cup orange juice4 large egg whitesFILLING:2-1/4 cups chopped fresh strawberries2 tablespoons sugar2 cups heavy whipping cream1 teaspoon vanilla extract1/3 cup confectioners’ sugar1/4 cup sour creamWhole strawberries for garnish
Preparation
Line two greased 9-in. round baking pans with waxed paper and grease the paper; set aside. In a large bowl, cream butter and 3/4 cup sugar. Add egg yolks, vanilla and orange zest; mix well. Combine flour, baking powder and salt; add to creamed mixture alternately with milk and orange juice.
In another bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form. Fold into batter.
Pour into prepared pans. Bake at 350° for 18-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks. Gently peel off waxed paper and discard. Cool cakes completely.
In a bowl, combine the chopped strawberries and sugar; let stand for 30 minutes. In a bowl, beat cream and vanilla until cream begins to thicken. Gradually beat in confectioners’ sugar on high until stiff peaks form. Fold in sour cream.
Place one cake layer on a serving plate; top with chopped berries and half of the cream mixture. Top with the remaining cake and cream mixture. Garnish with whole berries.
