Layered Strawberry Cream Cake

Ingredients
12 cup butter softened
1 cup sugar divided
2 large egg yolks
1 teaspoon vanilla extract
2 teaspoons grated orange zest
2 cups cake flour
2 teaspoons baking powder
14 teaspoon salt
13 cup whole milk
13 cup orange juice
4 large egg whites
filling
214 cups chopped fresh strawberries
2 tablespoons sugar
2 cups heavy whipping cream
1 teaspoon vanilla extract
13 cup confectioners sugar
14 cup sour cream
Whole strawberries for garnish

Directions
Line two greased 9in. round baking pans with waxed paper and grease the paper set aside. In a large bowl cream butter and 34 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 1822 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.
Nutrition Facts
1 slice 419 calories 24g fat 15g saturated fat 113mg cholesterol 210mg sodium 46g carbohydrate 25g sugars 1g fiber 5g protein.