Prep 20 mins
Cook 30 mins
One of my favorite cakes that I've been making for many years! Happy to share!
Make and share this Rich White Cake With Strawberry Frosting recipe from Food.com.
- 1⁄2 cup butter, softened
- 1⁄2 cup shortening
- 2 cups sugar
- 2⁄3 cup water
- 2⁄3 cup milk
- 3 cups sifted flour, sift first, then measure
- 1 tablespoon baking powder
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 6 egg whites
- 2 1⁄4 cups whole frozen unsweetened strawberries, thawed in strainer
- 1 cup sugar
- 2 egg whites
- 1 dash salt, half of an 1/8 tsp
- 1 whole fresh strawberries
- Cream butter and shortening, gradually add sugar, beating well on medium speed.
- Combine water and milk in small bowl, set aside.
- Combine flour, baking powder and salt, add to creamed mixture alternately with milk mixture, beginning and ending with flour mixture.
- Stir in flavorings.
- Beat egg whites, (at room temp.), til stiff peaks form.
- Gently fold into batter.
- Pour batter into 3 greased and floured 9" round cake pans.
- Bake at 350º for 20 minutes, or til toothpick inserted in center comes out clean.
- Cool in pans 10 minutes, remove from pans and cool completely on wire racks.
- Spread frosting between layers, sides and top of cake.
- Garnish with whole strawberries if desired.
- Strawberry frosting:.
- Thaw berries, place in a strainer.
- Slightly mash, and let drain to measure 2/3 cup strawberry pulp.
- Combine pulp and remaining ingredients in top of double-boiler, place over boiling water.
- Beat at high speed for 7 minutes.
- Remove from heat.
- Makes enough frosting for a 3-layer cake.
Finding this frosting recipe made me so happy, it's just like my grandma's recipe :) I knew the basic ingredients but could not remember the amounts as it has been since I was a little girl since I have had this. The only difference was my grandma used 1 cup of fresh berries ...any berry that was in season that we picked. Thank you for posting, you made my day
This turned out to be a lovely looking cake. I did have some trouble folding in the egg whites to the batter, as they didn't seem to want to fold in. I may have over folded, but this is not a technique that I am used to doing. Then I had some concerns with the icing. I used fresh strawberries pureed. I wasn't sure what it was suppose to be like, and this was just so light that the between layer icing soaked away into the cake. I baked it for the exact 20 minutes and it was a little dry for me, but I thought that might have come from my over folding. This cake reminds me alittle bit like strawberry shortcake. Thank You Wildflour, it was a neat experience! Remembering Chef-I-Am.