Cristina cooks up a sweet dessert.


  • 2 Eggs separated
  • ¼ cup Butter, softened
  • ½ cup + ½ tsp Sugar, divided
  • ½ tsp Vanilla extract
  • 1 cup All-purpose flour
  • 1 ½ tsp Baking powder
  • ¼ tsp Salt
  • ½ cup 2% Milk
  • 2 cups Heavy whipping cream
  • 1 pint Fresh strawberries, hulled and sliced
  • ½ tsp Sugar


  • Place egg whites in a large bowl; let stand at room temperature 30 minutes.
  • Preheat oven to 350°
  • Line bottom of two greased 8-in round baking pans with parchment paper.
  • Grease paper
  • In a large bowl, cream butter and ½ cup sugar until light & fluffy
  • Add egg yolks, beating well
  • Beat in vanilla
  • In another bowl, whisk flour, baking powder and salt
  • Add to creamed mixture alternately with milk, beating well after each addition
  • Transfer to prepared pans
  • With clean beaters, beat egg whites on medium speed until foamy
  • Add remaining sugar, beating on high until sugar is dissolved.
  • Continue beating until soft peaks form.
  • Spread over batter in pans.
  • Bake 12-15 minutes or until a toothpick inserted in center comes out clean
  • Cool completely in pans on wire rack (cake layers will be thin)
  • In a large bowl, beat cream until stiff peaks form.
  • Loosen edges of cakes from pans with a knife.
  • Carefully remove one cake to a serving plate, meringue side up
  • Arrange sliced strawberries over top; sprinkle with sugar
  • Gently spread with half of whipped cream
  • Top with remaining cake layer, meringue side up
  • Spread with remaining whipped cream
  • Top with whole strawberries
  • Refrigerate

Taste of Home Dessert - Home & Family

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