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
Cream Cheese Frosting
- 1 (8 ounce) package cream cheese, softened
- ½ cup unsalted butter, at room temperature
- ½ cup shortening
- 1 (16 ounce) package confectioners' sugar
Whipped Cream Filling
- 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
Cake
- 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
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
Step 2
Make the cake: Cream sugar, butter, and strawberry powder together until smooth and fluffy, about 5 minutes. Add egg yolks, one at a time, beating after each addition. Add vanilla and food coloring. Beat until color is consistent.
Step 3
Blend flour, baking powder, and 1 pinch salt together in a separate bowl. Add flour mixture to the creamed mixture in three batches, alternating with milk and blending after each addition. Scrape down the sides and bottom of the bowl. Beat batter for 1 more minute.
Step 4
Beat egg whites and remaining pinch of salt in a separate bowl using a mixer with a whip attachment until stiff peaks form. Gently fold whipped egg whites into batter until smooth and consistent. Pour batter into the prepared cake pans.
Step 5
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.
Step 6
While the cake layers are cooling, make the filling: Whisk cream and confectioner's sugar in a clean mixing bowl until cream begins to thicken and soft peaks form. Slowly whisk in pudding mix until filling is thick and almost dry. Whisk in milk until thick and smooth. Fold in strawberries and set aside.
Step 7
Make the frosting: Beat cream cheese, butter, and shortening together in a mixing bowl with an electric mixer until creamy. Scrape down the sides, then mix in confectioner's sugar. Beat until smooth.
Step 8
Spread filling between cooled cake layers. Frost the cake and decorate as desired.
Tips
You can use cheesecake-flavored pudding mix instead of vanilla if preferred.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 939 | |
% Daily Value * | |
Total Fat55g | 71% |
Saturated Fat31g | 154% |
Cholesterol193mg | 64% |
Sodium365mg | 16% |
Total Carbohydrate105g | 38% |
Dietary Fiber1g | 4% |
Total Sugars77g | |
Protein8g | |
Vitamin C6mg | 30% |
Calcium154mg | 12% |
Iron2mg | 12% |
Potassium159mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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