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| I found the perfect white cake recipe! Honestly, everyone who tried this cake loved it and I can see why. It's light, fluffy, whipped cream frosting is perfect for summer and finished off with strawberries. I love how the flavors play together and the fact that it's not too sweet. I found it on Pinterest (where all great things can be found ha!) and pinned it on my board if you want to see the original (from Jenny Can Cook). I mean if her cake is so delicious, what else does she cook that's amazing? Check her out! |
Ingredients:
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1 1/3 cups low fat buttermilk
- 1 teaspoon vanilla
- 1/2 cup butter, softened
- 1 1/2 cups sugar
- 4 egg whites
- 2 lbs. fresh strawberries, sliced
- 1/4 cup sugar for strawberries
- 2 cups heavy whipping cream
- 3 Tablespoons confectioner's sugar for whipping cream
Instructions:
- Preheat oven to 350° F.
- Grease two 9-inch round cake pans. Line bottoms with parchment paper & grease paper.
- Sift dry ingredients onto wax paper & set aside.
- Combine buttermilk & vanilla & set aside.
- Beat butter & sugar in a large bowl for one minute.
- Beat in egg whites one at a time.
- On low speed, alternate adding flour mixture & buttermilk mixture, ending with the flour.
- Spread into pans & bake 20-25 minutes.
- Cool 10 minutes and remove from pans to cooling rack.
- While cake is baking, put strawberries and sugar into a large bowl, stirring occasionally, mashing a little.
- Whip the cream with sugar until firm.
- Layer half the berries & juices on bottom cake & cover with cream.
- Place the second cake layer on top and cover with remaining berries & their juice. Cover the whole cake with remaining cream.
