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White Cake With Strawberry Filling

White Cake with Strawberry Filling Recipe

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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 5 large egg whites, room temperature
  • 3 cups cake flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 1/4 cups whole milk, room temperature
  • 2 tsp vanilla extract
  • 2 cups fresh or frozen strawberries, hulled and roughly chopped
  • 1/3 cup granulated sugar
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 2 tsp vanilla extract
  • 2 to 3 tbsp heavy cream or milk

Method
 

  1. Preheat oven to 350°F (175°C). Grease two 8 inch round pans and line with parchment. Cream 1 cup butter and 1 3/4 cups sugar until pale, 3 to 4 minutes. Add 5 egg whites one at a time, then 2 tsp vanilla.
  2. Whisk 3 cups cake flour, 1 tbsp baking powder, and 1/2 tsp salt. Mix into the butter in three parts, alternating with 1 1/4 cups milk, starting and ending with flour. Mix just until combined.
  3. Divide batter between pans, smooth, and bake 25 to 28 minutes until a toothpick comes out clean. Cool in pans 10 minutes, then turn out to cool completely.
  4. Simmer 2 cups strawberries, 1/3 cup sugar, 1 tbsp cornstarch, and 1 tbsp lemon juice for about 10 minutes until thickened. Cool completely and chill 30 minutes.
  5. Beat 1 cup butter until creamy, then add 4 cups powdered sugar and 2 tsp vanilla. Thin with cream until spreadable. Place one layer on a plate, spread a thin frosting seal, add filling leaving a 1/2 inch border, top with second layer, frost the whole cake, and slice.

Notes

Give yourself extra time for the cake layers to cool and the filling to chill; both steps are hands-off but essential for a clean slice. If the filling seems too thick after chilling, give it a quick stir before spreading.