Ingredients 2 packages (18.25 ounces each) white cake mix 1 cup sour cream 8 egg whites 4 tablespoons vegetable oil 2 packages (16 ounces each) thawed frozen sweetened strawberries 1 cup strawberry preserves Snow White Buttercream Frosting Snow White Buttercream Frosting sliced fresh strawberries Tools UltraGold 12 in. Round Pan Instructions Click to mark complete - Preheat oven to 350°F. Spray 12 in. round pan with vegetable pan spray. - In large bowl, combine 1 package cake mix, 1/2 cup sour cream, 4 egg whites and 2 tablespoons oil with electric mixer; beat on high 2-3 minutes. Reduce mixer speed to low; gradually add 1 package pureed strawberries. Continue mixing until well blended, about 2 minutes. Pour batter into prepared pan. - Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 12-15 minutes. Remove from pan and cool completely. Repeat with remaining cake mix, sour cream, egg whites, oil and pureed strawberries. Bake 35-40 minutes. Cool in pan on cooling rack 12-15 minutes. Remove from pan and cool completely. - Stack cooled cake layers, using strawberry preserves for filling. Spatula ice cake with buttercream icing. Top with sliced strawberries.
