Ingredients

Strawberry Puree

  • 1 cup chopped fresh strawberries

Cake

  • 1 box vanilla cake mix
  • 1/3 cup butter (softened)
  • 3 large egg whites
  • 1 cup milk

Frosting

  • 4 cups icing sugar
  • 1 cup butter (softened)

Garnish

  • 6-8 freshly sliced strawberries

Method

Prepare the Strawberry Puree

  1. Place the cup of strawberries into a blender or processor and puree until smooth.
  2. Add the puree to a small saucepan on the stovetop and cook until the amount of puree simmers down to half ½ cup, about 20-25 minutes.
  3. Set the reduced puree aside to cool completely.

Make the Cake

  1. Preheat oven to 180 C and grease two 22cm round cake pans and dust with flour.
  2. In a large bowl, combine the cake mix, butter, eggs and milk.
  3. Mix for 2-3 minutes at medium speed.
  4. Bake for 22-30 minutes or until the centre of the cake bounces back when you touch it.
  5. Allow the cakes to cool for 10 minutes in the pans, then turn them out onto wire racks to cool completely.

Prepare the Frosting

  1. In a large mixing bowl, combine the butter and icing sugar.
  2. Mix well until nice and creamy.
  3. Add in the cooled puree and mix well.

Assembling the Cake

  1. Once the cake has cooled, place one cake layer on a cake plate. Frost the top.
  2. Then place the second cake layer on the first layer.
  3. Frost the top and sides of the cake with the remaining frosting.
  4. Garnish the top with sliced strawberries.
  5. Store at room temperature for 24 hours, then refrigerate any leftovers in an airtight container.