Description
This Mother’s Day Cake features the delightful flavor of fresh strawberries paired with a simple white cake mix. Perfect for celebrating special moments.
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 strawberries until smooth. Cook in a saucepan until reduced to 1/2 cup, about 20-25 minutes. Set aside to cool.
- Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
- In a large bowl, mix cake mix, butter, egg whites, and milk on medium speed for 2-3 minutes. Bake for 22-30 minutes until the center springs back.
- Cool the cakes for 10 minutes in pans, then transfer to wire racks to cool completely.
- Prepare strawberries for garnish by slicing and fanning out to create petals, then set aside.
- In a mixing bowl, combine softened butter and powdered sugar until creamy. Add the cooled strawberry puree and mix well.
- Once cooled, layer the first cake on a plate, frost the top, and place the second layer on top. Frost the top and sides with remaining frosting.
- Decorate with the strawberry roses and serve.
Notes
Use fresh strawberries for the best flavor.
Store at room temperature for up to 24 hours. Refrigerate leftovers in an airtight container.
Ensure the cakes are completely cool before frosting.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 30g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg