Strawberry Whipped Cream Filling
- 1 cup heavy whipping cream
- 1/3 cup sugar
- 1 tsp vanilla
- 5-6 Tbs chopped/processed strawberries
Swiss Buttercream Frosting
- 1 cup sugar
- 4 large egg whites
- 26 Tbs (3 sticks + 2 Tbs) unsalted butter, softened
- 1 tsp vanilla extract
Direction
- Preheat oven to 325F.
- Sift the cake mix and flour into a large mixing bowl.
- Add the rest of the dry ingredients (sugar & salt) and stir together with a wire whisk.
- Add the remaining ingredients (water, oil, flavor extracts, sour cream, eggs, etc…) and beat on medium speed for 2 minutes.
- Melt the white chocolate in a double boiler or microwave. Temper the chocolate by adding a little bit of the batter to it, then pour all the white chocolate into the batter and stir well.
- Pour batter into greased and floured cake pans, filling each pan a little over half full.
- Lightly tap the filled cake pans on the counter to release air bubbles.
- Bake at 325 until cake tests done and inserted knife comes out clean (anywhere from 20-30 minutes depending on your oven).
- Meanwhile, make the strawberry whipped cream filling. Chop the strawberries in a food processor until they look thick and “liquidy”.
- Beat the heavy whipping cream and vanilla until it starts to thicken. Mix in the sugar. Fold in the strawberries.
- Then, start your Swiss buttercream frosting. Whisk egg whites and sugar together in a big bowl over a simmering pot of water. Whisk until you can’t feel the sugar granules when you rub the mixture between your fingers.
- Transfer the egg/sugar mixture into your electric mixer and whip it until it turns white and doubles in size. Add the vanilla. Add the butter (one stick at a time) and according to Deb at Smitten Kitchen, “whip, whip, whip!”…don’t freak out if it takes a while for your frosting to come together. One batch takes about 15 minutes of whipping.
- Once cooled, fill, frost, and top your layer cake…then eat!
