Strawberries & Cream Cake
Danelle published this recipe on letsdishrecipes.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Cody Cromer on SeeMeCook
Layers of moist white cake are sandwiched between a whipped cream cheese, strawberry studded frosting in this beautiful and delicious cake that's perfect for any spring celebration!
- Time
- 45 minutes
- Equipment
- Stovetop and oven
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten, tree nuts, dairy, eggs, and alcohol
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Cake
- 430 g
- 165 g
- 230 g
- 75 g
- 120 g
- 5 g
Frosting
- 475 g
- 120 g
- 13 g
- 450 g
Weights are estimates. Together, the ingredients weigh about 2.4 kg before cooking, which is about 240 g per serving.
Steps
Preheat oven to 350 °F (180 °C). Grease and flour 3 (9-inch) round cake pans.
In a large bowl, combine the white cake mix, instant white chocolate pudding, 5 egg whites, 1 cup sour cream, 1/3 cup oil, 1/2 cup water, and 1 teaspoon almond extract.
Beat with an electric mixer on medium speed until the batter is smooth.
Divide the batter evenly between the three prepared pans.
Bake for 17-20 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cakes in the pans for 10 minutes before turning them onto wire racks to cool completely.
Meanwhile, make the frosting: in a medium bowl, beat the 2 cups of heavy cream until very stiff peaks form.
In a separate large bowl, beat the 8 ounces of softened cream cheese with an electric mixer on high speed until light and fluffy.
Add the 1 cup powdered sugar and 1 tablespoon vanilla to the cream cheese and beat until well combined.
Gently fold the 3 cups of chopped strawberries into the cream cheese mixture. The frosting will turn slightly pink. Mix until the frosting is a uniform color.
Fold the whipped cream into the strawberry cream cheese frosting in two separate batches.
Spread 1 1/2 to 2 cups of frosting over the top of one cake layer. Place another cake layer on top and repeat the process.
Place the third cake layer on top and frost the top and sides of the cake with the remaining frosting.
Garnish with additional fresh strawberries, if desired.
Refrigerate the cake until serving. Keep any leftover cake in the refrigerator.
Notes
You can use your favorite white cake recipe instead of a mix if preferred. If you only have two 9-inch pans, you can make a two-layer cake; there will be plenty of frosting. Blueberries can be used as a variation for the fruit.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 624
- Protein
- 7 g
- Carbs
- 60 g
- Fat
- 41 g
- Fiber
- 1 g
Where the calories come from
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