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
Directions:
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.
