• 1 1/4 Cups (2 1/2 sticks) unsalted butter, at room temperature
  • 1/4 Tsp. vanilla extract
  • 5 Cups sifted confectioners' sugar
  • 1/2 Package (16 ounces) Driscoll's Strawberries
  • 2 Cups cake flour
  • 2 1/2 Teaspoons baking powder
  • 1/2 Tsp. salt
  • 3/4 Cup whole milk, at room temperature
  • 1 1/2 Teaspoons grated lemon zest
  • 1 1/2 Teaspoons vanilla extract
  • 3/4 Cup (1 1/2 sticks) unsalted butter, at room temperature
  • 1 1/2 Cups sugar
  • 6 Large egg whites, at room temperature
  1. PREHEAT oven to 350°F.
  2. BUTTER or COAT with cooking spray the bottom and sides of two 8-inch by 2-inch round cake pans.
  3. LINE bottom of each pan with round of parchment paper.
  4. BUTTER or COAT with cooking spray the parchment paper.
  5. DUST paper and sides of pans with flour and TAP OUT excess flour.
  6. PLACE 2 cups cake flour into a medium bowl.
  7. ADD 2 ½ teaspoons baking powder and ½ teaspoon salt.
  8. STIR to combine ingredients.
  9. SET ASIDE flour mixture.
  10. PLACE ¾ cup milk into a small bowl.
  11. ADD 1 ½ teaspoons lemon zest and 1 teaspoon vanilla extract.
  12. STIR to combine ingredients.
  13. SET ASIDE milk mixture.
  14. PLACE ¾ cup butter into the bowl of an electric mixer fitted with paddle attachment.
  15. ADD 1 ½ cups granulated sugar.
  16. BEAT mixture on high speed until light and fluffy.
  17. REDUCE mixer speed to low.
  18. ADD one-third of flour mixture.
  19. BEAT on low speed just until combined.
  20. ADD one-half of milk mixture.
  21. BEAT on low speed just until combined.
  22. ADD half of remaining flour mixture.
  23. BEAT on low speed just until combined.
  24. ADD remaining milk mixture.
  25. BEAT on low speed just until combined.
  26. ADD remaining flour mixture.
  27. BEAT on low speed just until combined.
  28. SET ASIDE cake batter.
  29. PLACE 6 large egg whites into medium mixing bowl.
  30. BEAT egg whites until stiff peaks form.
  31. FOLD egg whites into cake batter in 3 additions until evenly combined.
  32. DIVIDE cake batter between cake pans.
  33. BAKE 30 to 35 minutes or until golden and cake tester inserted into center of cake comes out clean.
  34. COOL cakes in pans on wire rack for 10 minutes.
  35. INVERT cakes onto cooling rack and ALLOW to cool completely.
  36. REMOVE parchment paper from cakes.
Frosting and Decoration
  1. HULL half of a 16-ounce package strawberries. (Use remaining strawberries for smoothies and other desserts.) 
  2. CHOP enough strawberries to fill 1/2 cup.
  3. PURÉE chopped strawberries in a food processor.
  4. CUT half of remaining hulled strawberries in half lengthwise to make strawberry garnish.
  5. SLICE remaining strawberries into thin slices to make strawberry filling.
  6. SET ASIDE strawberries.
  7. PLACE 1 ¼ cups butter into bowl of an electric mixer.
  8. ADD ¼ teaspoon vanilla extract.
  9. BEAT on high speed until light and fluffy.
  10. DECREASE mixer speed to low.
  11. ADD 5 cups confectioners’ sugar, about 1/2 cup at a time, and BEAT thoroughly between additions.
  12. ADD strawberry purée.
  13. BEAT frosting on medium-low speed until thoroughly combined.
  14. PLACE one cake layer on a cake plate or cake stand.
  15. SPREAD about 1/2 cup frosting onto cake layer and LEAVE 1/2-inch border around edge.
  16. TOP with thinly sliced strawberries.
  17. SPREAD thin layer of frosting on second cake layer.
  18. PLACE second cake layer, frosting side down, on top of first layer.
  19. PRESS DOWN top layer gently to secure.
  20. FROST top and sides of cake with a thin coat of frosting.
  21. REFRIGERATE 15 minutes to set frosting.
  22. FROST cake with remaining frosting.
  23. DECORATE cake with remaining strawberry garnish.
  24. REFRIGERATE cake until ready to use.
  25. REMOVE cake from refrigerator 15 to 30 minutes before serving.
  1. SEE the Lemon and Blackberry version of this cake here.
  2. SEE the Raspberry version of this cake here.
Calories 818.10
Total Fat 45.02 g
Saturated Fat 28.46 g
Cholesterol 122.29 mg
Sodium 317.44 mg
Total Carbohydrates 97.30 g
Dietary Fiber 0.90 g
Protein 5.48 g