Strawberry Shortcake-Cake:
- 1 box of betty crocker Vanilla white cake mix
- 1 cup of sour cream (reduced fat)
- 4 eggs (seperate the whites)
- 4 egg whites
- 1 tsp vanilla
- 1 tsp almond extract
- 1/3 cup of oil
- 1/4 cup sugar
- 1/4 cup skim milk (or whatever kind you have on hand)
- 2 pounds of strawberries, halved and stemmed (Sprinkle the strawberries with some True Via, or regular sugar and let maserate in their juices over night in the fridge)
- Vanilla Cream Cheese Frosting (recipie followed below)
- Put egg whites in mixer with wisk attachment and fluff until frothy and small peaks form
- Meanwhile, spray 2 - 9 inch round cake pans with baking spray and preheat oven to 325
- remove fluffed egg whites and swt aside. Put vanilla, almond extract, milk, sugar, egg yolks, oil, and sour cream in mixer. Mix with regular attachment until incorporated.
- Finally add cake mix 1/2 at a time, scraping sides of bowl. Mix for 30 seconds on medium speed, then 2 minutes on med-high.
- Make a well in the middle and GENTLY fold in your egg whites with a spatula. (The egg whites will create a super airy, fluffy, and light cake)
- Pour equal amounts into prepared cake pans and bake about 23 minutes or until done. Immediatly remove from pans on a wire cooling rack and cool for a few hours.
- While cake is cooling prepare strawberries and frosting. (Take the strawberries and mash them with a potato masher until smooshed, but still leaving fairly big chunks of fruit)
- When cake is cooled cut each cake in half with a good serated knife so you will end up with 4 thin layers.
- Assemble bottom layer on a pretty cake pedestal. Spread some strawberries on top, then gently spread some frosting on top of that. (It's ok if the the frosting and strawberries mix)
- Complete this step until all layers have been used.
- Finally frost the sides and wipe platter clean if you make a little mess.
- Slice a few extra strawberries to decorate the top.
- Store the cake in the fridge until ready to serve.
- 4 ounces Cream Cheese, Room Temperature
- 1 1/2 sticks Unsalted Butter, Room Temperature
- 1-½ pound Powdered Sugar
- 1 teaspoon Vanilla
- 1/2 teaspoon Almond Extract
- a little milk if too thick
- Whip cream cheese and butter until fluffy with wisk attachment.
- Add vanilla and almond extract.
- Add powdered sugar in halves until you reach the consistency of spreadable frosting. It should be thick. Add milk if needed in teaspoons.
- Store in the fridge as butter content will melt at room temperature.