Since I first made this cake, everyone at work requests it for special occasions and I have even sold some! Keep refrigerated.

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Recipe Summary

prep:
30 mins
cook:
15 mins
additional:
30 mins
total:
1 hr 15 mins
Servings:
12
Yield:
1 layer cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Cakes:
Filling:
Frosting:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease four 9-inch round cake pans and line with parchment paper.

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  • Combine sugar and butter in a stand mixer fitted with the paddle attachment; beat until smooth and creamy. Beat in eggs one at a time. Mix in 1 cup flour. Beat in 1/2 cup milk. Repeat with remaining flour and milk, beating briefly after each addition. Scrape down sides of bowl and mix in vanilla extract.

  • Pour batter evenly into the prepared cake pans. Smooth the tops with a spatula.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes. Cool cakes in the pans for 10 minutes; invert onto a wire rack to cool completely, about 20 minutes.

  • Mix sour cream and sliced strawberries together in a large bowl. Spread evenly between the cooled cake layers.

  • Frost top and sides of cake with whipped topping. Decorate top of cake with whole strawberries and mint leaves.

Nutrition Facts

646 calories; protein 7.9g 16% DV; carbohydrates 77.7g 25% DV; fat 35.1g 54% DV; cholesterol 121mg 40% DV; sodium 568.1mg 23% DV. Full Nutrition
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