Unleash Your Sweet Tooth with this Irresistible Strawberry Nes

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.

2. Make the cake: Cream sugar, butter, and strawberry powder together until smooth and fluffy, about 5 minutes. Add egg yolks, one at a time, beating after each addition. Add vanilla and food coloring. Beat until color is consistent.

3. Blend flour, baking powder, and 1 pinch salt together in a separate bowl. Add flour mixture to the creamed mixture in three batches, alternating with milk and blending after each addition. Scrape down the sides and bottom of the bowl. Beat batter for 1 more minute.

4. Beat egg whites and remaining pinch of salt in a separate bowl using a mixer with a whip attachment until stiff peaks form. Gently fold whipped egg whites into batter until smooth and consistent. Pour batter into the prepared cake pans.

5. Bake in the preheated oven until a toothpick inserted into the center of the layers comes out clean, 25 to 30 minutes. Cool on a wire rack for 15 to 30 minutes. Flip cakes out and invert onto the wire rack to cool to room temperature.

6. While the cake layers are cooling, make the filling: Whisk cream and confectioner’s sugar in a clean mixing bowl until cream begins to thicken and soft peaks form. Slowly whisk in pudding mix until filling is thick and almost dry. Whisk in milk until thick and smooth. Fold in strawberries and set aside.

7. Make the frosting: Beat cream cheese, butter, and shortening together in a mixing bowl with an electric mixer until creamy. Scrape down the sides, then mix in confectioner’s sugar. Beat until smooth.

8. Spread filling between cooled cake layers. Frost the cake and decorate as desired.

Tips

You can use cheesecake-flavored pudding mix instead of vanilla if preferred.