Moist White Layer Cake With Fresh Strawberry Cream Cheese Frosting
Prep time
Cook time
Total time
Recipe type: Cakes
Cuisine: American
Yield: 16 servings
  • 1 cup (8 fluid oz) whole milk, at room temperature
  • 6 large egg whites, at room temperature
  • 1-1/2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 2 1/4 cups (9-1/2 oz, 264 grams) all purpose flour
  • 1 3/4 cups (12-1/4 oz, 343 grams) granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 6 oz (170 grams) salted butter, cool room temperature, cut into 12 pieces
Strawberry Puree
  • 2 cups (about 8 oz, 225 grams) fresh strawberries
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon lemon juice
  • 1 cup (8 oz, 226 grams) salted butter, cool room temperature
  • 4 cups (16 ounces, 454 grams) confectioners' sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 teaspoon strawberry extract
  • 4 tablespoons strawberry puree
  • 16 ounces regular cream cheese, chilled and cut into 16 pieces
  • red or pink gel food coloring, optional
  1. Adjust oven rack to the middle position and heat oven to 350°F.
  2. Spray two 8" round cake pans with nonstick cooking spray, line with parchment, and lightly spray again.
  3. Use a fork or a whisk to mix the milk, egg whites, vanilla extract, and almond extract together in a 2- or 4-cup measuring cup.
  4. Using the flat paddle, mix the flour, sugar, baking powder, and salt together in bowl of electric mixer at low speed.
  5. With the mixer on low, toss in the pieces of butter one at a time and mix until the mixture resembles moist crumbs.
  6. Add all but 1/2 cup of the milk/egg mixture to the bowls and beat at medium speed (or high speed if using handheld mixer) for 1-1/2 minutes.
  7. Add remaining 1/2 cup of milk mixture and beat 30 seconds more.
  8. Stop mixer and scrape sides of bowl; return mixer to medium (or high) speed and beat 20 seconds longer.
  9. Divide batter evenly between the prepared cake pans and spread into even layer; wrap cake strips around pans.
  10. Bake until a toothpick inserted in the center comes out clean, 21 to 25 minutes.
  11. Leave the cakes in the pans on a cooling rack for 10 minutes, then turn out onto the rack; cool completely, about 2 hours.
Strawberry Puree
  1. Quarter strawberries and puree in a small food processor, then pour through a fine mesh strainer into a small, heavyweight saucepan.
  2. Add sugar and lemon juice, and cook on medium heat 10 to 15 minutes, stirring frequently, until about as thick as tomato sauce.
  1. Sift the powdered sugar.
  2. Using a stand mixer fitted with the paddle, briefly beat the butter until creamy, then add the powdered sugar, extracts, and 4 tablespoons strawberry puree on low speed until smooth, about 2 minutes, scraping the bowl as needed.
  3. Increase the speed to medium and add the cream cheese, 1 piece at a time, mixing until smooth and fluffy, about 2 minutes.
  4. Frost the completely cooled cake.
The finished cake can be made the day before you plan to serve it and kept at cool room temperature. Refrigerate leftovers, covered.
Recipe by MJ Bakes A Lot at