Strawberry Layer Cake

I made this cake for Mother's Day & it was delicious! It's a very moist, dense cake courtesy of Cooking Light.

Ingredients:
Cake -
1 1/4 cups sliced strawberries
2 1/4 cups all-purpose flour
2 1/4 tsps baking powder
1/8 tsp salt
1 1/2 cups granulated sugar
1/2 cup butter, softened
2 large eggs
2 large egg whites
1 cup low-fat buttermilk
1/4 tsp red food coloring
Cooking spray

Frosting-
1/3 cup (3 oz) 1/3-less-fat cream cheese
1/3 cup butter, softened
2 Tbsps fresh orange juice
3 cups powdered sugar
12 whole strawberries

Preheat oven to 350°
To prepare cake, place sliced strawberries in a food processor; process until smooth
Lightly spoon flour into dry measuring cups; level with a knife

Combine flour, baking powder, and salt, stirring with a whisk

Place granulated sugar and 1/2 cup butter in a large bowl; beat with a mixer at medium speed until well blended

Add eggs, one at a time, beating well after each addition

Beat in egg whites

Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture

Add pureed strawberries and food coloring; beat just until blended
Divide batter between 2 (8-inch) round cake pans coated with cooking spray

Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean

Cool in pans on a wire rack for 10 minutes; remove from pans & cool completely on wire racks
To prepare frosting, place cream cheese, 1/3 cup butter, and liqueur in a medium bowl; beat with a mixer at medium speed until blended

Gradually add powdered sugar, and beat just until blended
Place 1 cake layer on a plate; spread with 1/2 cup frosting

Top with remaining cake layer

Spread remaining frosting over top and sides of cake

Cut 1 whole strawberry into thin slices, cutting to, but not through, the stem end; fan strawberry on top of cake just before serving, if desired

Cut remaining 11 strawberries in half

Garnish cake with strawberry halves, if desired

Yield: 16 servings

Photo courtesy of Cooking Light