A soft white cake filled and covered with a fresh and creamy pale-pink strawberry cream—this cake is incredibly fresh in taste, fluffy, and tender. It’s the perfect summer cake, especially now that strawberries are at their peak season.
This cake is made using egg whites, which produce a much softer and lighter texture compared to cakes made with yolks or whole eggs. Additionally, it’s crafted without any butter or oil. While fat is essential in cake recipes for moisture and richness, this recipe substitutes butter with full-fat cream cheese. The cream cheese adds a subtle hint of flavor while providing moisture, and the heavy cream (36–40% fat) ensures the cake stays tender. Both the cream cheese and heavy cream act as tenderizers in the batter, just as butter would.
One of the advantages of making a white cake without butter is that it can be refrigerated and will remain soft and tender once brought back to room temperature before serving.
This fluffy white cake with fresh strawberries truly captures the essence of summer, and I hope you fall in love with it as much as I have.
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