Chocolate-Covered Strawberries Cake

Ingredients

• 2/3 cup butter, softened
• 1-1/2 cups sugar, divided
• 1 teaspoon vanilla extract
• 2-1/2 cups all-purpose flour
• 2-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup whole milk
• 4 large egg whites, room temperature
• 1 cup sliced fresh strawberries
• frosting:
• 7-1/2 cups confectioners' sugar
• 1-1/2 cups baking cocoa
• 3/4 cup butter, softened
• 1 cup whole milk
• 2 teaspoons vanilla extract
• 1/2 cup sliced fresh strawberries
• 8 whole fresh strawberries

Directions

1. 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.

1. 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.
2. 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.
3. For frosting, in a large bowl, combine confectioners' sugar and cocoa. Beat in butter and milk until smooth. Beat in vanilla.
4. 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.

Nutrition Facts

1 slice: 560 calories, 18g fat (11g saturated fat), 46mg cholesterol, 305mg sodium, 98g carbohydrate (76g sugars, 2g fiber), 6g protein.