Strawberry Layer Cake
2 packages (18.25 ounces each) white cake mix
1 cup sour cream
8 egg whites , divided
4 tablespoons vegetable oil , divided
2 packages (16 ounces each) thawed frozen sweetened strawberries , pureed, divided
1 cup strawberry preserves , pureed
sliced fresh strawberries
Makes about 40 servings.
Preheat oven to 350ºF. Spray 12 in. round pan with vegetable pan spray.
In large bowl, combine 1 package cake mix, 1/2 cup sour cream, 4 egg whites and 2 tablespoons oil with electric mixer; beat on high 2-3 minutes. Reduce mixer speed to low; gradually add 1 package pureed strawberries. Continue mixing until well blended, about 2 minutes. Pour batter into prepared pan.
Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 12-15 minutes. Remove from pan and cool completely. Repeat with remaining cake mix, sour cream, egg whites, oil and pureed strawberries. Bake 35-40 minutes. Cool in pan on cooling rack 12-15 minutes. Remove from pan and cool completely.
Stack cooled cake layers, using strawberry preserves for filling. Spatula ice cake with buttercream icing. Top with sliced strawberries.
Want to stay in touch with the latest from Wilton?
Receive great Wilton decorating ideas and much more! Learn more