-
1
Preheat oven to 350F.
-
2
Puree strawberries in food processor until smooth.
-
3
Line bottom of two 8 inch round cake pans with parchment, spray sides with cooking spray.
-
4
In large bowl, mix cake mix, jello, water and oil.
-
5
After combined, beat on medium for 4 minutes.
-
6
In separate bowl, with clean beaters, beat egg whites on high speed until stiff peaks form.
-
7
Fold egg whites and 1/2 cup strawberry puree into prepared batter.
-
8
Spoon into prepared pans.
-
9
Bake at 350F for 25-30 minutes.
-
10
Cool for 10 minutes then remove from pans to cool completely.
-
11
Prepare the cream cheese frosting: cream butter and cream cheese until smooth.
-
12
Mix in vanilla and powdered sugar until thoroughly combined.
-
13
When cakes have cooled, use the handle of a spoon to poke holes all over the cakes.
-
14
Place one cake on a plate.
-
15
Pour half the sweetened condensed milk over, use a spatula to ensure it gets in the holes.
-
16
Cover first layer with a bit less than half of the cream cheese frosting.
-
17
Place second layer on top.
-
18
Pour remaining sweetened condensed milk over top, again, using spatula to ensure it fills holes.
-
19
Spread remaining frosting over cake.
-
20
Add 1/4- 1/2 cup Powdered sugar to the remaining pureed strawberries.
-
21
Mix until combined.
-
22
Drizzle over frosted cake.
-
23
Cover and refrigerate at least one hour.
-
24
Keep uneaten portion refrigerated.
-
25
strawberry cake recipe from Taste Of Home Almost Homemade cookbook.
