This delicious, from scratch, Strawberry Layer Cake has a scrumptious buttercream frosting made with Strawberry Milk and fresh strawberries! One bite and you’ll never make a boxed cake ever again!

Ingredients

FOR THE CAKE:

• 5 egg whites, room temperature
• 3/4 cup Strawberry Milk
• 3/4 cup unsalted butter, softened
• 1 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 2 1/2 cup cake flour
• 1 Tbsp baking powder
• 1/2 tsp kosher salt

FOR THE FROSTING:

• 1/4 cup unsalted butter, softened
• 1 package (8 oz) cream cheese, softened
• 4 cups powdered sugar
• 2 small strawberries, remove the stems
• 2 Tbsp Strawberry Milk

Method:

FOR THE CAKE:

1. Spray two 9-inch cake pans with baking spray, or grease generously with shortening and flour. Wrap bake even strips around the sides of the cake pans. Set aside.
2. Whisk together the egg whites and 1/4 cup of the Strawberry milk in a small bowl until slightly combined. Set aside.
3. In a mixing bowl, beat butter, sugar, and vanilla extract for 2 minutes on medium speed, scraping down the sides of the bowl as needed. Add in dry ingredients and mix until combined. Beat in egg white mixture until fully blended. Add in remaining milk and beat for 3-4 minutes, scraping down the sides of the bowl.
4. Pour batter into pans and bake in a 350-degree oven for 26-28 minutes. Remove from oven and cool about 10 minutes in pan. Then remove from pans and cool completely on wire rack.