This gorgeous cake is even more amazing when you slice into it, revealing the rows of perfect strawberries.
Ingredients
CAKE LAYERS
Shortening
Flour for pans
1cup(8 oz.)
salted butter, softened
2cupsgranulated sugar
4large eggs, separated
3cups(about 12 oz.)
Credit: Strawberry Ice-Cream Sandwiches
all-purpose flour
1tablespoonbaking powder
1/4teaspoontable salt
1cupwhole milk
1teaspoonvanilla extract
1/2teaspoonalmond extract
2(16-oz.)
containers fresh strawberries
DREAMY WHIPPED FROSTING
1(8-oz.)
Grease, with shortening, and flour 2 (9-inch) round, 2-inch-deep cake pans.
Add the egg yolks, 1 at a time, beating just until blended after each addition.
Beat at low speed just until blended after each addition.
Stir in the vanilla and almond extracts.
Beat the egg whites at high speed with an electric mixer until stiff peaks form.
Fold about one-third of the egg whites into batter; fold in remaining egg whites in 2 batches.
Spoon batter into prepared cake pans.
Bake in preheated oven until a wooden pick inserted in center comes out clean, 28 to 32 minutes.
Pipe frosting between strawberries, filling in spaces completely.
Gently spread about 3/4 cup of the frosting on top of berries.
Place second cake layer on berry layer; spread remaining frosting over top and sides of cake.
Garnish with whole and sliced strawberries, if desired.
