This cake was a big hit. We liked that it only calls for one layer and that gets split. (Half the calories/serving??) I made it with once with vanilla extract since I have a daughter who cannot stand almond. The second time I made it with the almond extract but used dark chocolate instead of white. Both were well received.
Cake baking is my specialty and this is one of my favorites. The moist, flavorful strawberry cake and the rich, creamy cream cheese and white chocolate frosting combine to create a decadent dessert.
I am making this cake today for the 2nd time. It’s a beautiful recipe and easy to do. The trick with the frosting is to get it SUPER cold before whipping it! Then you have to beat the heck out of it. But I promise it does get lovely and thick and creamy! I made an 8″ cake. The frosting was JUST enough for 8″, but if you are using 9″ or bigger, definitely double the recipe!This time around I am using fresh raspberries and peaches! I can’t wait to eat it! Definitely a 5 star recipe!
2 3/4 cups cake flour
2 1/2 teaspoons baking powder
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