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Strawberry Cream Cake
This deliciously decadent yet deceptively easy to make strawberry cream cake tastes like a slice of summer!
Ingredients:
Cake:
4 large eggs, separated
1 box white cake mix
½ cup vegetable oil
1 box strawberry gelatin 3 ounces
¾ cup finely chopped fresh strawberries
½ cup sour cream
¼ cup milk
Creamy topping:
8 ounces whipped cream *, thawed
Instructions:
Cake:
Preheat oven to 350°F. Line the bottom of two 9-inch cake pans with parchment paper and grease the sides. Combine cake mix, egg yolks, oil, gelatin, sour cream and milk in a large bowl. Put aside.Using a hand mixer, beat the egg whites on high until stiff peaks form, about 4 minutes. Fold the egg whites and strawberries into the cake batter.
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Pour the batter into the prepared pans and bake for 32-36 minutes, or until a toothpick inserted into the center comes out clean. Place the pan on a rack and let cool for 10 minutes. Remove the cakes from the pan and let them cool completely.Cut the completely cooled cake and spread a 1-inch layer of whipped cream or whipped cream on one of the cakes. Top with the second cake layer.
spread with additional whipped topping. Refrigerate for at least an hour. Garnish with sliced strawberries.
