Strawberry-Filled White Layer Cake Recipe Serves: 12
Prep Time 10 minutes
Cook Time 30 minutes
Stand Time 10 minutes

Nutritional Information

Portion 1 serving
Amount Per Serving
Calories 570
Calories from Fat 110
Total Fat 12 g
Saturated Fat 3.5 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 450 mg
Total Carbs 112 g
Dietary Fiber 1 g
Sugars 84 g
Protein 5 g
Vitamin A 20 %
Vitamin C 0 %
Calcium 4 %
Iron 15 %

Strawberry-Filled White Layer Cake


  • 3 cups cake flour, sifted
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup Country Crock® Spread
  • 2 cups sugar, divided
  • 1 cup buttermilk
  • 2 tsp. vanilla extract
  • 1/2 tsp. almond extract
  • 6 egg whites
  • 1 tsp. cream of tartar
  • 3/4 cup strawberry preserves
  • Country Frosting*


  1. Preheat oven to 350°. Grease two 9-inch cake pans, then line with parchment or waxed paper; set aside.
  2. Combine flour, baking soda and salt in medium bowl; set aside.
  3. Beat Country Crock® Spread with 1-1/3 cups sugar in large bowl with electric mixer until light and fluffy, about 2 minutes. Alternately beat in flour mixture with buttermilk with mixer on low, just until blended, beginning and ending with flour mixture. Beat in extracts. Beat egg whites in another bowl with electric mixer until foamy. Beat in cream of tartar until soft peaks form. Gradually beat in remaining 2/3 cup sugar until stiff peaks form. Gently fold egg whites into batter with spatula. Evenly pour into prepared pans.
  4. Bake 30 minutes or until toothpick inserted in centers comes out clean. Cool 10 minutes on wire rack; remove from pans and cool completely.
  5. Arrange 1 cake on cake plate. Evenly spread strawberry preserves. Top with second cake. Spread Country frosting on top and sides of cake. Garnish, if desired, with fresh strawberries.
  • *Country Frosting: Beat 1/2 cup Country Crock® Spread with 1 box (1 lb.) confectioners sugar in medium bowl with electric mixer until blended. Beat in 1 teaspoon vanilla extract until light and fluffy, about 5 minutes.

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