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White Strawberry Cake

White Strawberry Cake Recipe

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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Calories: 550
Ingredients Method Notes

Ingredients
  

  • 2 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 3/4 cup unsalted butter, softened
  • 4 large egg whites, at room temperature
  • 1 cup sour cream, at room temperature
  • 2 tsp vanilla extract
  • 1 cup whole milk, at room temperature
  • 1 lb fresh strawberries, hulled and diced
  • 1/3 cup granulated sugar (for filling)
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
  • 4 large egg whites (for frosting)
  • 1 cup granulated sugar (for frosting)
  • 1 1/2 cups unsalted butter, softened, for frosting
  • 2 tsp vanilla extract (for frosting)

Method
 

  1. Simmer diced strawberries, 1/3 cup sugar, cornstarch, and lemon juice over medium heat for 6 minutes until thick and glossy. Chill completely.
  2. Beat 4 egg whites to stiff peaks and set aside. Preheat oven to 350°F (175°C), grease two 8-inch pans, and line with parchment.
  3. Cream butter and 1 1/2 cups sugar until fluffy. Alternate adding dry ingredients and milk, then fold in sour cream, vanilla, and the whipped egg whites.
  4. Divide batter between pans and bake 25–30 minutes until a toothpick comes out clean. Cool in pans 10 minutes, then turn out onto a rack to cool fully.
  5. Make Swiss meringue buttercream: heat 4 egg whites and 1 cup sugar over a double boiler until smooth, whip into meringue, then beat in butter and vanilla. Assemble cake with chilled strawberry filling and frosting, then chill 30 minutes to set.

Notes

Allow the cake layers to cool completely before assembling, at least 1 hour. If the weather is warm, chill the filled and frosted cake for 20 minutes before slicing to get clean cuts.