Vanilla Strawberry Cream Cakes

By maredan

Ingredients

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

Details

Servings 6

Preparation

Step 1

Directions

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.
Whisk together cake flour, baking powder, and salt in a medium bowl. Whisk together milk, egg whites, and vanilla in a separate bowl.
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.
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.
Filling: Combine sliced strawberries with preserves, stirring to blend.
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.
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.