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White Almond Sour Cream Cake with Strawberry Filling Recipe

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This recipe for White Almond Sour Cream Cake with Strawberry Filling, by , is from 'Cooking With Harmony' 2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lora Tharp
Added: Thursday, March 5, 2009



1 box white cake mix
1 c. all-purpose flour
1 c. sugar
3/4 tsp. salt
1 1/3 c. water
1/8 c. vegetable oil
1 tsp. vanilla
1 tsp. almond flavoring
1 c. sour cream
4 large egg whites


3 T. cornstarch
1/8 tsp. salt
1/2 c. sugar
1 T. strawberry jello powder
1 T. strawberry juice
3/4 c. water
1 t. strawberry extract
2 T. butter
2 T. crushed strawberries


3 c. powdered sugar
2/3 c. softened butter
3 T. milk that has been scalded and cooled

CAKE: Place all dry ingredients in a large mixing bowl and stir together with a wire whisk. Add the remaining ingredients and beat on medium speed for 2 minutes. Pour into greased and floured round cake pans, filling each a little over half full. Lightly tap cake pans on counter to bring air bubbles to the top. Bake in a preheated 325 oven until cake tests done.

FILLING: Mix together the first four ingredients in a medium saucepan then blend in the strawberry juice and water. Cook over medium heat. Stir this mixture constantly until thickened. Cool and blend in the strawberries, the strawberry extract and butter. Spread between baked cake layers

ICING: Scald milk and cool. Mix powdered sugar, milk and butter until smooth and spreadable.




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