Ingredients:
Cake:
4 large eggs, separated
1 box white cake mix
1/2 cup vegetable oil
1 box strawberry Jell-O (3 ounces)
3/4 cup finely chopped fresh strawberries
1/2 cup sour cream
1/4 cup milk
Creamy Topping:
8 ounces whipped topping, thawed
Instructions:
Preheat the oven to 350°F (175°C)Grease the sides and line two 9-inch cake pans with parchment paper.
In a large bowl, mix together the cake mix, egg yolks, vegetable oil, strawberry Jell-O, sour cream, and milk. Set the mixture aside.
Using a hand mixer, beat the egg whites on high speed until stiff peaks form, which takes about 4 minutes. Fold the beaten egg whites and finely chopped strawberries into the cake batter.
Pour the batter evenly into the prepared cake pans and bake for 32-36 minutes, or until a toothpick inserted in the center comes out clean.
Place the pans on a wire rack and let the cakes cool for 10 minutes. TAfter that, take the cakes out of the pans and let them cool fully.
Once the cakes are completely cooled, spread a 1-inch layer of whipped topping or whipped cream on top of one cake layer. Top with the second layer of cake.
Spread additional whipped topping on the top layer of the cake. Refrigerate the cake for at least one hour.
Before serving, garnish the cake with sliced strawberries.
Enjoy your delicious Strawberry Cream Cake!