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“This is from Cooking Light. It's a delicious, creamy easy to make cake.”
READY IN:
1hr
SERVES:
16
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Place sliced strawberries in a food processor. Process till smooth.
  3. Lightly spoon flour into measuring cups. Combine flour, baking powder and salt, stirring with a whisk. Place sugar and butter in a bowl. Beat with a mixer at medium speed until well-blended. Add eggs, one at a time, beating well after each addition. Beat in egg whites. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Add pureed strawberries and food coloring; beat until just blended.
  4. Divide batter between 2 8-inch round cake pans greased with cooking spray. (used shortening--I don't like the residue from the spray on my pans). Bake at 350 degrees for 30 minutes until a toothpick in center comes out clean. Remove from pans, and cool completely on wire racks.
  5. To prepare frosting, place cream cheese, 1/3 cup butter, and liqueur in a medium bowl; beat with a mixer at medium speed until blended. Gradually add powdered sugar, and beat just until blended.
  6. Place 1 cake layer on a plate, spread with 1/2 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Cut 1 whole strawberry into thin slices, cutting to, but not through the stem. Fan strawberry on top of cake just before serving. Cut remaining strawberries in half. Garnish cake with the halves, if desired.

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