Ingredients

  • 1 cup unsalted butter
  • 3 cups sugar, plus more for sweetening the strawberries
  • 6 large eggs, separated
  • 3 cups all-purpose flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 2 quarts strawberries, hulled and thinly sliced
  • Sweetened whipped cream for serving
  • Nutritional Information
    • Nutritional analysis per serving (16 servings)

      410 calories; 16 grams fat; 9 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 61 grams carbohydrates; 2 grams dietary fiber; 41 grams sugars; 5 grams protein; 107 milligrams cholesterol; 92 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

16 servings

Preparation

  1. Preheat the oven to 325 degrees. In the bowl of an electric mixer, cream the butter and 2 cups of the sugar. Add the egg yolks 1 at a time, beating well after each addition. Sift together the flour, soda and salt. Sift again. Stir the flour mixture into the bowl in 3 additions, alternating with additions of sour cream. Stir in the vanilla and almond extracts.
  2. In another bowl, beat the egg whites and last cup of sugar until the mixture holds stiff peaks. Gently fold the egg whites into the batter. Grease and flour an angel-food cake pan and scrape the batter into it. Bake until the cake is golden and a cake tester or wooden skewer inserted into the cake comes out clean, 1 to 1 1/2 hours. Cool the cake in the pan for 10 minutes. Run a thin-bladed knife around the edge of the pan and invert onto a rack to cool.
  3. Meanwhile, combine the strawberries and sugar to taste in a bowl and refrigerate for at least an hour. When ready to serve, slice the cake and top each serving with strawberries and whipped cream.

2 hours

Dining and Cooking