Gather your ingredients.
If you're going to do one large cake then you'll use the 13x9 size cake pan.
I will be splitting my batch in half and making two smaller size cakes. Lather your paper towel with shortening or butter...
And evenly coat your pan(s).
Put and little bit of flour and shake it around the pan until it too is evenly coated. This will keep your cake from sticking to the pan.
Set your pans to the side out of your way!
Preheat your oven to 350 degrees Fahrenheit.
Measure out two cups of flour. I like to use the unbleached flour! Make sure to level it using a straight edge knife. Don't pack the flour.
Add to the bowl.
Measure out 1 teaspoon of baking powder. Add to the flour mixture.
Add 1/2 teaspoon of baking soda. Don't confuse the two!!!
Add 1/8 teaspoon of salt.
Stir the cake mixture well and set aside.
Measure out 1/2 cup of shortening or butter. Using shortening will keep your cake white better then butter.
Place into your mixing bowl and beat for 30 seconds.
Add 1 cup of sugar and...
An additional 3/4 cup making a total of 1 3/4 cup sugar into the mixing bowl. I forgot to take a picture but it should be all mixed together making little crumbs.
Add 1 teaspoon of vanilla extract to the mixing bowl. You can also use the clear imitation vanilla to keep your cake white. I like to use the pure one though.
Grab your egg whites.
Add to the mixing bowl one at a time and mix well before adding the others.
Mixing mixing mixing.
It should be completely smooth at this point.
Measure out 1 1/3 cup buttermilk.
Now it's time to add the buttermilk and your cake mix to the mixture.
Add the butter milk and cake mixture in 3 parts, alternating between the two. By sure to lower the speed of your mixer unless you like the batter in your face! Lol.
Mixing mixing mixing
It should be nice and creamy free of lumps!
Add the cake batter to your pan(s).
Make sure the batter is spread out evenly. Tap the pan on the counter top to have the air bubbles rise to the top.
Time for baking. Put them in the oven..
For about 25-30 minutes. Depending on how your oven is.
Beautiful! Poke the cake with a toothpick. If nothing sticks your golden! Set aside and let cool!
Time to cut up those strawberries. Make sure you wash them! Cut the top off.
Cut in half...
And in half again.
I like to half this four to make smaller chunks.
And now your strawberries are ready!
Take your cool whip and spread out over the cake(s).
Time to make that glaze. If you're doing the two small pans divide out your strawberries evenly. If using the larger pan just skip this step.
Add your strawberry glaze to the strawberries.
Yup!!! Now mix that together until the strawberries are evenly coated.
Add to the cake and spread it around evenly. Try not to get the whip cream too much as you're spread your strawberry mixture on top.
And now you have a beautiful dessert!
Now grab a fork and enjoy the deliciousness!!!!
- 2.0c All-purpose flour
- 1.0tsp Baking powder
- 1/2tsp Baking soda
- 1/8tsp Salt
- 1/2c Shortening, butter, or margarine
- 3/4c Sugar
- 1.0tsp Vanilla
- 4.0tsp Egg whites (room temperate)
- 1/3c Buttermilk
- 8.0oz Cool whip
- 13.05oz Strawberry glaze
- 1.0c Small case fresh strawberries