Prep: 45 mins | Cook: 30 mins | Total: 1 hr 15 mins | Servings: 16 | Yield: 16 servings
The rich taste of the strawberry in this cake is extraordinary! I love every bite of this cake. Feel free to add more ingredients though if you feel like it. By the way, be very generous with the strawberries. Just do it and thank me later. Enjoy!
2 ¾ cups cake flour
2 ½ teaspoons baking powder
2 cups white sugar
1 cup butter, softened
1 (3 ounces) package strawberry flavoured Jell-O®
4 large eggs
1 cup milk
1 teaspoon vanilla extract
½ cup strawberries, pureed
4 ounces cream cheese
4 ounces white chocolate baking squares
3 tablespoons heavy whipping cream
4 cups confectioners’ sugar
Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Step 2: Apply cooking spray or line with waxed paper two 9-inch round cake pans.
Step 3: In a small mixing bowl, add the baking powder and flour. Whisk until well combined.
Step 4: In another mixing bowl, add the butter, gelatin, and white sugar. Beat until well mixed. Add eggs gradually and beat every egg you add.
Step 5: Add the milk and flour mixture into the sugar mixture. Stir until well combined. Add strawberries and vanilla extract, then stir until well mixed.
Step 6: Transfer the batter into the lined or greased cake pans.
Step 7: Place inside the preheated oven and bake for 25 to 30 minutes or until a toothpick comes out clean after inserting in the middle of the cake.
Step 8: Remove from the oven and let them sit on wire racks to cool at room temperature.
Step 9: Place saucepan on the stove. Add the white chocolate, heavy whipping cream, and cream cheese. Turn the heat to medium and stir for 5 minutes or until the chocolate has melted completely.
Step 10: Add confectioners’ sugar and stir until it forms into a smooth frosting.
Step 11: Spread the frosting on top of one cake then place the second cake over the frosting. Finally, spread another layer of the frosting on top as well as the sides of the second cake.
Step 12: Serve and enjoy!
Per Serving: 524.1 calories; protein 5.7g 11% DV; carbohydrates 85.8g 28% DV; fat 18.5g 29% DV; cholesterol 89.4mg 30% DV; sodium 231.8mg 9% DV.
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