Whipped cream is an easy filling and topping for this gorgeous
Strawberry cake. A simple, quick, and easy to prepare recipe, your family and friends will enjoy. You can make the sponge cake layers several days in advance and refrigerate them. This homemade strawberry cream layered cake with orange liqueur is always a showstopper.

Servings: 8-10

Ingredients for cake:
8 eggs
1cup sugar
1 cup all-purpose flour
1 tsp. baking powder
1 Tbsp. Orange zest
1 teaspoon vanilla extract
Ingredients for Whipped Cream Frosting:
3 cups heavy whipping cream
1/3 cup powdered sugar
1 tsp. Vanilla 
1 Tbsp. gelatin- Knox + 3 Tbsp. water
 3 cups thinly sliced fresh strawberries
1/2 cup pistachios – lightly crushed 
Ingredients for Syrup
1/2 cup water
2 Tbsp. Orange Liqueur
1/2 cup sugar

Preheat the oven to 350 degrees F.
On high speed beat the eggs with sugar for 6-7 minutes. In separate bowl combine flour, baking powder and lemon zest. Carefully add the flour mixture and the vanilla extract, fold in slowly so the batter stays fluffy.
Spray two baking dishes (I used 9” round) with cooking spray. Split the batter into the baking dishes and bake for 25-30 minutes. Check if the cake is ready with a tooth pick, if nothing sticks to it, it is done.
Directions for syrup:
Combine water with sugar in small saucepan, bring to boil, cook for 2 minutes, turn it off and let it cool.  After it’s cooled add Liqueur. Set aside.
Directions for Whipped Cream frosting/ filling:
In small bowl combine cold water with gelatin while whisking with fork.  Set aside for 5 minutes. Microwave/heat your gelatin mixture for 20 seconds or until gelatin is dissolves, cool slightly before adding to the cream mixture. Set aside.
Combine heavy whipping cream, powdered sugar and vanilla in mixing bowl. Whip the cream until firm peaks appear.  Add the gelatin and mix again until stiff.

Assembling the cake:
Cut each sponge cake in 1/2. (total you’ll have 4 layers)  Spray all layers evenly with syrup.
Place one cake layer on a flat serving dish spread about 1 cup of filling on cake layer. Arrange sliced strawberries on top of the cream. Then take another cake layer and place it on top of the strawberries. Repeat this process twice.
Set aside about 4Tbsp. of cream and add desired food colorings for decoration. 
For rest of the cream apply to the top and sides of the cake. Sprinkle sides of the cake with crashed pistachios. Decorate top with fresh fruits.