Description
Two pink cake layers are delicately flavored with strawberry Nesquik®, frosted with cream cheese frosting, and filled with a sturdy whipped cream, making this a perfect summertime dessert.
Ingredients
- 1 ½ cups white sugar
- 1 cup unsalted butter, at room temperature
- ½ cup strawberry-flavored milk powder (such as Nesquik®)
- 4 eggs, separated, at room temperature
- 1 teaspoon vanilla extract
- 8 drops red food coloring, or as desired
- 3 cups unbleached all-purpose flour
- 3 teaspoons baking powder
- 2 pinches salt, divided
- 1 cup whole milk, at room temperature
- 2 cups cold heavy cream
- 2 tablespoons confectioners’ sugar
- 1 (3.4 ounce) package instant vanilla-flavored pudding mix
- 2 tablespoons whole milk, or more as needed
- ¾ cup chopped fresh strawberries
- 1 (8 ounce) package cream cheese, softened
- ½ cup unsalted butter, at room temperature
- ½ cup shortening
- 1 (16 ounce) package confectioners’ sugar
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round layer cake pans.
- Cream sugar
- butter
- and strawberry powder together for cake until smooth and fluffy
- about 5 minutes. Add separated egg yolks 1 at a time
- beating after each addition. Add vanilla extract and red food coloring. Beat until color is consistent.
- Blend together flour
- baking powder
- and 1 pinch salt together in a separate bowl.
- Add flour mixture to the creamed mixture in 3 batches
- alternating with milk and blending after each addition. Scrape down the sides and bottom of the bowl. Beat batter for 1 minute more.
- Beat egg whites and remaining pinch of salt together in a separate bowl using a mixer with a whip attachment until stiff peaks form. Gently fold in whipped egg whites until smooth and consistent. Pour batter into the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center of the layers comes out clean
- 25 to 30 minutes. Cool on a wire rack for 15 to 30 minutes. Flip cakes out and invert onto the wire rack to cool to room temperature.
- While the cake layers are cooling
- combine cold heavy cream and confectioner’s sugar in a clean mixing bowl. Whisk until cream begins to thicken and soft peaks form. Add pudding mix slowly while continuing to whisk; filling should be thick (almost dry) at this time. Add milk until mixture has a thick
- smooth consistency. Fold in strawberries. Set filling aside.
- Beat cream cheese
- butter
- and shortening together in a mixing bowl using an electric mixer until creamy. Scrape down the bowl and add confectioner’s sugar. Blend until smooth. Set frosting aside.
- Spread filling between the cooled cake layers. Frost the cake and decorate as desired.
Prep Time: 45 mins
Cook Time: 25 mins
Total Time: 1 hr 25 mins
Servings: 12