Strawberry Cake
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Cook time: 
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Serves: Serves 6 - 8
Tender and moist white cake with sweetened strawberries. Frosted with whipped cream, melts in your mouth!
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 1/3 cups low fat buttermilk
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond extract
  • 1/2 cup butter, at room temperature
  • 1 1/2 cups sugar
  • 4 egg whites
  1. Preheat oven to 350 degrees. Cut parchment paper to fit on bottom of pans. Spray the pans first before adding the parchment paper.
  2. Measure out the dry ingredients and combine. Set aside.
  3. Add the butter and sugar to your mixing bowl. Beat until light and fluffy, about 4 minutes.
  4. Add the egg whites one at a time. Mix in well before adding another egg white. Add the vanilla and almond extract.
  5. Measure out buttermilk. Add half of the buttermilk and half of the flour mixture. Beat with a whisk attachment until combined. Add remaining buttermilk and flour.
I baked this cake in 7 inch cake pans and got 4 layers. if you don't have 7 inch cake pans, bake the cakes in 2 - 8 or 9 inch pans.
Recipe by Recipes Food and Cooking at