Fluffy White cupcakes or cake strawberry filling and frosting

Cake Instructions:

1 box white cake mix (I use Duncan Hines Moist)
1 cup all-purpose flour
1 cup granulated white sugar
3/4 teaspoon salt
1 1/3 cups water
2 tablespoons of vegetable or canola oil
1 teaspoon pure vanilla extract
1 cup sour cream
4 large egg whites


1. Preheat oven to 325.  Grease and flour your desired pans.  It's easiest to get the cake out of the pan if you line them with parchment paper too.

2. In a large bowl, whisk together cake mix, flour, sugar, and salt.  Add remaining ingredients and beat with handmixer for 2 minutes, or until well blended.

3.  Pour batter into prepared pans.  Be sure to fill them 3/4 to 1-inch below the top of the pan.  Bake about 35 to 50 minutes, or until toothpick inserted in center comes out clean.  Watch closely- check after 35 minutes and then every 5 minutes until the test done.  Time will vary based on which pans you choose to use.

FOR CUPCAKES BAKE 18 minutes at 325 Degrees!

Strawberry Filling:

1 1/2 cups heavy cream
2 tablespoons sugar
1/2 teaspoon vanilla extract
1 1/2 cups fresh strawberries, sliced

To make the filling: Beat whipping cream, 2 tablespoons sugar and 1/2 teaspoon vanilla on high until stiff. Fill each layer with 1/3 of the whipped cream and 3/4 cup sliced strawberries.

Strawberry Frosting:

1/2 cup butter
softened 1 (8 ounce) package cream cheese
softened 4 cups confectioners' sugar
2 teaspoons vanilla extract
1 1/2 cups quartered strawberries

To make the frosting: Beat the butter, cream cheese, confectioners' sugar, and vanilla until creamy. Spread over the sides of the cake, and pipe an edge of frosting around the top of the cake.