Strawberry Cream Cake (Alabama)

A Southern specialty, citrus and berry with oodles of cream.

½ cup butter, softened
1 cup Monk Fruit Sweetener with Erythritol (Granular), divided
2 large egg yolks
1 tsp. pure vanilla extract
2 tsp. orange zest, freshly grated
2 cups cake flour
2 tsp. baking powder
¼ tsp. sea salt
⅓ cup whole milk
⅓ cup orange juice, freshly squeezed
4 large egg whites

Filling:
2¼ cups fresh strawberries, chopped
2 Tbsp. sugar
2 cups heavy whipping cream
1 tsp. pure vanilla extract
⅓ cup confectioners' sugar
¼ cup sour cream

Garnish:
whole strawberries

Preheat oven to at 350°F (180°C/160°C fan, Gas Mark 4). Line two greased 9” round baking pans with waxed paper and grease the paper; set aside.

In a large bowl, cream butter and ¾ cup sugar. Add egg yolks, vanilla and orange zest; mix well. Combine flour, baking powder and sea salt; add to creamed mixture alternately with milk and orange juice, freshly squeezed.

In another bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 Tbsp. at a time, on high until stiff glossy peaks form. Fold into batter.

Pour into prepared pans. Bake 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.

Makes 10-12 servings.