Vanilla Strawberry Cream Cakes

By kas_9232

These tiny vanilla cakes are filled with sweet strawberry filling and covered with rich vanilla frosting. They're perfect for a large party.

*EACH SERVING*
(18 servings)
Calories *397*
Total Fat *18g*
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate *56g*
Dietary Fiber --
Sugars --
Protein *4g*
Calcium --

Ingredients

• Cake:
• 3 cups cake flour (not self-rising)
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 1/2 cups milk
• 5 large egg whites
• 2 teaspoons vanilla extract
• 10 tablespoons (1 1/4 sticks) unsalted butter, softened
• 1 1/2 cups granulated sugar
• Filling:
• 1 1/2 cups sliced strawberries, plus 6 whole strawberries for garnish
• 1/2 cup low-sugar strawberry preserves
• Frosting:
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 6 ounces cream cheese, softened
• 1 teaspoon vanilla extract
• 3 cups confectioners' sugar

Details

Servings 6

Preparation

Step 1

*1*.Cake: Heat oven to 350°F. Spray six 4 1/2 x 1 3/4-inch-deep springform pans with baking spray. Wrap bottoms of pans with foil and place 2 inches apart on a baking sheet with edges.
*2*.Whisk together cake flour, baking powder, and salt in a medium bowl. Whisk together milk, egg whites, and vanilla in a separate bowl.
*3*.Beat butter and sugar in a large mixer bowl on medium speed until blended, about 2 minutes. On low speed, add flour mixture alternately with milk mixture in 3 additions, beginning and ending with the flour. Beat until just combined.
*4*.Pour batter into prepared baking pans, filling them about 2/3 full. Bake 40 minutes, or until a toothpick inserted in the center of the cake comes out clean. Transfer to a wire rack; cool 15 minutes. Remove cakes from pans to cool completely.
*5*.Filling: Combine sliced strawberries with preserves, stirring to blend.
*6*.Frosting: Beat butter, cream cheese, and vanilla in a large mixer bowl on medium speed until light and fluffy, about 2 minutes. Gradually beat in confectioners' sugar until blended.
*7*.Slice cakes in half crosswise. Spoon about 1/3 cup of the filling onto bottom half of each cake, to within 1/2 inch of outer edge. Replace top half. Frost each cake and decorate top with whole strawberries.