Ingredients
2/3 cup butter, softened1-1/2 cups sugar, divided1 teaspoon vanilla extract2-1/2 cups all-purpose flour2-1/2 teaspoons baking powder1/2 teaspoon salt3/4 cup whole milk4 large egg whites, room temperature1 cup sliced fresh strawberriesFROSTING:7-1/2 cups confectioners’ sugar1-1/2 cups baking cocoa3/4 cup butter, softened1 cup whole milk2 teaspoons vanilla extract1/2 cup sliced fresh strawberries8 whole fresh strawberries
Preparation
Preheat oven to 350°. Grease and flour two 9-in. round baking pans; set aside. In a large bowl, cream butter and 1-1/4 cups sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.
In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form and sugar is dissolved. Gently fold into batter. Fold in strawberries.
Pour batter into prepared baking pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large bowl, combine confectioners’ sugar and cocoa. Beat in butter and milk until smooth. Beat in vanilla.
Spread frosting over bottom cake layer; top with sliced strawberries. Top with remaining cake layer; frost top and sides of cake. Dip whole strawberries into frosting; arrange around and on top of cake. Refrigerate leftovers.
