Saturday, May 16, 2015


2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 1/3 cups low fat buttermilk
1 teaspoon vanilla
1/2 cup butter, softened
1 1/2 cups sugar
4 egg whites
2 pounds fresh strawberries, sliced (reserve a 3-5 Strawberries for topping)
1/4 cup sugar for strawberries
2 cups heavy whipping cream
4 Tablespoons sugar for whipping cream
1 8 oz container of cream cheese, whipped
Preheat oven to 350° F.
Grease and lightly flour two 9-inch round cake pans.
Sift dry ingredients & set aside.
Combine buttermilk & vanilla & set aside.
Beat butter & sugar in a large bowl for one minute.
Beat in egg whites one at a time.
On low speed, alternate adding flour mixture & buttermilk mixture, ending with the flour.
Spread into pans & bake 20-25 minutes.
Cool 10 minutes and remove from pans to cooling rack.
While cake is baking, put strawberries and sugar into a large bowl, stirring occasionally, mashing a little.
Whip the cream with sugar until firm.
Spread the whipped cream cheese over the bottom layer of cake.
Layer half the berries & juices on bottom cake & cover with cream.
Place the second cake layer on top, and cover with remaining berries & their juice. Cover the whole cake with remaining cream.
Slice reserved strawberries in half and arrange on top of the cake.
Makes 12 Servings
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