Ingredients
Scale
- 1 cup chopped fresh strawberries
- 1 box white cake mix
- 1/3 cup butter (softened)
- 3 large egg whites
- 1 cup whole milk
- 4 cups powdered sugar
- 1 cup butter (softened)
- 6-8 Fresh strawberries for garnish
Instructions
- Prepare the strawberry puree by blending the chopped strawberries until smooth.
- Pour the puree into a saucepan and cook until it reduces to half a cup, about 20-25 minutes. Cool completely.
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans with shortening, then dust with flour.
- In a large bowl, mix the cake mix, softened butter, egg whites, and whole milk for 2-3 minutes at medium speed.
- Bake the cakes for 22-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cakes in their pans for 10 minutes before transferring to wire racks to cool completely.
- Prepare the garnish strawberries by slicing them to form petals. Remove the greens and set aside.
- In a mixing bowl, combine softened butter and powdered sugar, and mix until creamy. Add the cooled puree and mix until combined.
- Once the cakes are cooled, place a layer on a cake plate and frost the top. Add the second cake layer and frost the top and sides of the cake.
- Decorate the top with the prepared strawberry roses.
Notes
You can substitute other types of fruit for a different flavor profile.
For added flavor, consider adding vanilla or almond extract to the frosting.
Ensure the cakes are completely cool before frosting to prevent melting.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.