Fresh Strawberry Layer Cake
By: Anonymous
Published: Thursday, December 31, 2009 - 11:18pm

Ingredients




6 egg whites
1 teaspoon cream of tartar
2 cups sifted cake flour
1 cup sugar
2 teaspoons baking powder
2 teaspoons vanilla
1 1/4 cups reduced-fat or nonfat sour cream, divided
1/4 cup canola oil
2 cups sliced strawberries
2 tablespoons confectioners' sugar
1 cup confectioners' sugar
3 teaspoons lemon juice

Preparation

1 1. Coat two 8- or 9-inch round cake pans with nonstick cooking spray. 2 2. In a clean, dry large bowl, using an electric mixer, whip egg whites until frothy. Add cream of tartar and beat until whites are stiff. 3 3. In another large bowl, combine flour, sugar, baking powder, vanilla, 3/4 cup of sour cream, oil and 1/4 cup of water. Stir until well-blended and smooth. Fold in egg whites. 4 4. Divide batter between cake pans and smooth it evenly. Bake in a preheated 350-degree oven until cakes spring back when lightly touched in the center, 25 to 30 minutes. Cool for 10 minutes in pans. 5 Carefully put layers on a wire rack and cool completely. 6 5. Place one cake layer on a serving plate. Spread remaining 1/2 cup sour cream over surface. Arrange sliced strawberries over sour cream, reserving most attractive pieces for the top. Sprinkle 2 tablespoons confectioners' sugar over strawberries. Place second cake layer on top. Decorate top with remaining sliced strawberries. 7 6. Make glaze by combining 1 cup confectioners' sugar with lemon juice and then adding drops of water until it reaches a consistency that is still quite thick but can be drizzled. Drizzle glaze over top of cake. 8 Adapted from The Healthy Cook from Prevention magazine 9 Calories: 265 From fat: 70 Percentages of daily value based on 2,000-calorie diet.