Four-Layer Strawberry Cream Cake

You're sure to get lots of requests for this towering four-layer cake filled with sour cream and strawberries and covered in whipped topping.

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 646 Calories

Ingredients

• 2 cups white sugar
• 1 teaspoon vanilla extract
• 1 cup butter, softened
• 4 eggs
• 3 cups self-rising flour
• 1 (16 ounce) package frozen whipped topping, thawed
• 1 (16 ounce) container sour cream
• 1 cup 2% milk
• 1 (16 ounce) package frozen sweetened sliced strawberries, unthawed
• 1 pint whole fresh strawberries
• 2 sprigs fresh mint, stemmed

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease four 9-inch round cake pans and line with parchment paper.

Step 2

Combine sugar and butter in a stand mixer fitted with the paddle attachment; beat until smooth and creamy. Beat in eggs one at a time. Mix in 1 cup flour. Beat in 1/2 cup milk. Repeat with remaining flour and milk, beating briefly after each addition. Scrape down sides of bowl and mix in vanilla extract.

Step 3

Pour batter evenly into the prepared cake pans. Smooth the tops with a spatula.

Step 4

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes. Cool cakes in the pans for 10 minutes; invert onto a wire rack to cool completely, about 20 minutes.

Step 5

Mix sour cream and sliced strawberries together in a large bowl. Spread evenly between the cooled cake layers.

Step 6

Frost top and sides of cake with whipped topping. Decorate top of cake with whole strawberries and mint leaves.