Strawberry Layer Cake With Cream Cheese Frosting

If you have about 45 minutes to spend in the kitchen, Strawberry Layer Cake With Cream Cheese Frosting might be an awesome lacto ovo vegetarian recipe to try. For 55 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe makes 12 servings with 338 calories, 5g of protein, and 7g of fat each. It is brought to you by Chocolate Moosey. It can be enjoyed any time, but it is especially good for Mother's Day. 779 people found this recipe to be tasty and satisfying. A mixture of milk, strawberries, egg whites, and a handful of other ingredients are all it takes to make this recipe so flavorful. Taking all factors into account, this recipe earns a spoonacular score of 37%, which is rather bad. Banana Layer Cake With Cream Cheese Frosting, Banana Layer Cake with Cream Cheese Frosting, and Spiced Layer Cake with Orange Cream Cheese Frosting are very similar to this recipe.

Servings: 12

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350F. Lightly grease two 8-inch round cake pans and line the bottoms with parchment paper.In a large saucepan, stir together the strawberries, 2 tablespoons sugar, and water. Bring to a boil, stirring occasionally. Boil for 5 minutes or until the strawberries cook down and start to thicken. Remove from the heat and let cool 15 minutes. You should have roughly 1/2 cup cooked puree.In a large mixing bowl, mix together the flour, 1 1/2 cups sugar, baking powder, and salt. Beat in the butter until combined and moist crumbs form (it will not form a smooth dough, just little pebbles).In a large measuring cup or bowl, whisk together the egg whites, milk, and vanilla. Add about half of the mixture into the mixing bowl and beat until incorporated. Add the remaining milk mixture. Add the cooked strawberry puree. If desired, add about 3-5 drops of red food coloring.Divide the batter between the two cake pans and bake 25-30 minutes or until the tops are brown and a toothpick inserted in the center comes out clean. Cool for 15 minutes then invert cakes onto cooling racks. Cool completely.In a large mixing bowl, beat together the cream cheese and butter until smooth. Beat in the powdered sugar, salt, and vanilla until light and creamy, about 2-3 minutes.If the cake layers are not flat, trim some of the cake off of the top until flat.Place one cake layer on a cake stand or plate. Slide pieces of parchment or wax paper underneath the cake for easy clean up later. Spread some of the frosting on top of the cake. Top with the remaining cake layer. Spread a thin layer of frosting all over the cake, sealing in the crumbs (don't use more than half of the frosting). Refrigerate 15 minutes.Finish covering the cake with the remaining frosting. Carefully remove the paper pieces. Refrigerate until the frosting is firm. Store the cake covered in the refrigerator. For best results, let the cake sit at room temperature for 30 minutes before serving.

 

Step by step:

1. Preheat oven to 350F. Lightly grease two 8-inch round cake pans and line the bottoms with parchment paper.In a large saucepan, stir together the strawberries, 2 tablespoons sugar, and water. Bring to a boil, stirring occasionally. Boil for 5 minutes or until the strawberries cook down and start to thicken.

2. Remove from the heat and let cool 15 minutes. You should have roughly 1/2 cup cooked puree.In a large mixing bowl, mix together the flour, 1 1/2 cups sugar, baking powder, and salt. Beat in the butter until combined and moist crumbs form (it will not form a smooth dough, just little pebbles).In a large measuring cup or bowl, whisk together the egg whites, milk, and vanilla.

3. Add about half of the mixture into the mixing bowl and beat until incorporated.

4. Add the remaining milk mixture.

5. Add the cooked strawberry puree. If desired, add about 3-5 drops of red food coloring.Divide the batter between the two cake pans and bake 25-30 minutes or until the tops are brown and a toothpick inserted in the center comes out clean. Cool for 15 minutes then invert cakes onto cooling racks. Cool completely.In a large mixing bowl, beat together the cream cheese and butter until smooth. Beat in the powdered sugar, salt, and vanilla until light and creamy, about 2-3 minutes.If the cake layers are not flat, trim some of the cake off of the top until flat.

6. Place one cake layer on a cake stand or plate. Slide pieces of parchment or wax paper underneath the cake for easy clean up later.

7. Spread some of the frosting on top of the cake. Top with the remaining cake layer.

8. Spread a thin layer of frosting all over the cake, sealing in the crumbs (don't use more than half of the frosting). Refrigerate 15 minutes.Finish covering the cake with the remaining frosting. Carefully remove the paper pieces. Refrigerate until the frosting is firm. Store the cake covered in the refrigerator. For best results, let the cake sit at room temperature for 30 minutes before serving.

Nutrition Information:

covered percent of daily need