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. Cook in a saucepan over low heat until reduced to 1/2 cup, about 20-25 minutes. Cool completely.
- Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and dust with flour.
- In a large bowl, combine the cake mix, softened butter, egg whites, and milk. Mix for 2-3 minutes on medium speed.
- Bake the cake layers for 22-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
- For the strawberry decorations, slice the base of each fresh strawberry to create petals and set aside.
- In a mixing bowl, combine softened butter and powdered sugar, mixing until creamy. Add the cooled strawberry puree and mix well to incorporate.
- Once the cakes are cooled, place one layer on a cake plate, frost the top, then add the second layer. Frost the top and sides with remaining frosting.
- Decorate the top of the cake with the prepared strawberry roses, and serve.
Notes
Ensure the cakes are cooled completely before frosting to prevent melting.
Store any leftovers in an airtight container at room temperature for up to 24 hours.
Feel free to add more strawberry puree to the frosting for a stronger flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.