STRAWBERRIES & CREAM CAKE

STRAWBERRIES & CREAM CAKE FOR THE CAKE 1 box white cake mix 1 box (3.4 oz.) instant white chocolate pudding 5 egg whites 1 cup sour cream 1/3 cup oil 1/2 cup water 1 teaspoon almond extract FOR THE FROSTING 2 cups heavy cream 8 ounces cream cheese, softened 1 cup powdered sugar 1 tablespoon vanilla 3 cups chopped strawberries, plus more strawberries for garnish Preheat oven to 350 degrees. Grease and flour 3 (9-inch) round cake pans. In a large bowl, combine cake ingredients. Beat with an electrical mixer on medium speed until smooth. Divide the batter evenly between the prepared pans. Bake for 17-20 minutes, or until a toothpick inserted within the center comes out clean. Cool in pans for 10 minutes before turning onto wire racks to chill completely. Meanwhile, make the frosting: during a medium bowl, beat the cream until very stiff peaks form. In a separate large bowl, beat the softened cheese with an electrical mixer on high speed until light and fluffy. Add the sugar and vanilla to the cheese and beat until well combined. Gently fold the strawberries into the cheese mixture. The frosting will turn slightly pink. Mix until the frosting may be a uniform color. Fold the topping into the frosting in two batches. Spread 1 1/2 to 2 cups frosting over the highest of 1 cake layer (don’t be afraid to be generous). Place another cake layer on top and repeat. Place the third cake layer on top and frost the highest and sides of the cake with the remaining frosting. Garnish with additional fresh strawberries, if desired. Refrigerate until serving. Keep leftover cake within the refrigerator.