Ingredients
The following ingredients have 144 Servings
- 3/4 cup butter (softened)
- 1 1/2 cups sugar
- 2 cups all-purpose flour
- 2 Tbsp cornstarch
- 1 Tbsp baking powder
- 3/4 tsp salt
- 1 cup milk
- 2 tsp vanilla extract
- 1/4 cup Greek yogurt (or sour cream)
- 5 egg whites
- 1 cup butter (softened)
- 4-5 cups powdered sugar
- 1/2 cup diced strawberries
- 1 tsp vanilla extract
- 2-3 Tbsp heavy cream
- 1/4 cup heavy cream
- 1 Tbsp powdered sugar
- 1 whole strawberry + 8 halves
- 24 strawberries
- sprinkles
Instruction
- Preheat oven to 350 degrees and grease two 9" cake pans (or line a 12-cup muffin pan).
- In a large bowl, cream butter until light and fluffy, about 1-2 minutes. Gradually add in sugar, 1/2 cup at a time, beating until well combined.
- In a separate bowl, sift together flour, cornstarch, baking powder, and salt. Set aside.
- In a small bowl, mix together milk, vanilla extract, and Greek yogurt.
- Alternately add dry and wet ingredients into the creamed butter mixture, beginning and ending with the dry ingredients. Stir until just combined.
- Beat egg white until they form stiff peaks. Gently fold egg whites into the cake batter.
- Pour batter into cake pans, dividing evenly between the two. Bake for 25-30 minutes, or until a cake tester comes out clean. If making cupcakes, bake for 16-17 minutes, or until a cake tester comes out clean.
