Strawberry Shortcake-Cake

I was given the assignment of dessert this year for our family Easter get together... Since JM's (aka the husband Justin Maureau) favorite cake is plain white and he adores strawberry shortcake I had him in mind when I created this recipe.  This is really simple and displays beautifully.

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)

1. Put egg whites in mixer with wisk attachment and fluff until frothy and small peaks form
2. Meanwhile, spray 2 - 9 inch round cake pans with baking spray and preheat oven to 325
3. 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.
4. 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.
5. 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)
6. 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.
7. 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)
8. When cake is cooled cut each cake in half with a good serated knife so you will end up with 4 thin layers.
9. 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)
10. Complete this step until all layers have been used.
11. Finally frost the sides and wipe platter clean if you make a little mess.
12. Slice a few extra strawberries to decorate the top.
13. Store the cake in the fridge until ready to serve.

Vanilla Cream Cheese Frosting:

• 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

1. Whip cream cheese and butter until fluffy with wisk attachment.
2. Add vanilla and almond extract.
3. Add powdered sugar in halves until you reach the consistency of spreadable frosting.  It should be thick.  Add milk if needed in teaspoons.
4. Store in the fridge as butter content will melt at room temperature.