Cake Ingredients

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strawberry cake box mix

1 C milk

½ C butter

4 eggs

1 C strawberry puree/filling

2 T honey

½ T vanilla

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Frosting Ingredients

6 egg whites

2 C granulated sugar

1 ½ C butter

2 tsp vanilla

⅛ tsp salt

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1. Heat oven to 350F° degrees for shiny metal or glass pan or 325F° degrees for dark or nonstick pan. Grease bottom only of 13 inch x 9 inch pan or bottom and sides of all other pans.

2. Mix cake ingredients into a large bowl with a mixer or beat by hand for 2-3 minutes. Pour into pan. Bake as directed on chart on the box or until toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan. Cool completely before frosting

3. Whisk sugar into the egg whites, then set the bowl over a saucepan filled with just two inches of simmering water over medium heat. Do not let the bottom of the egg whites bowl touch the water. Whisk the whites and sugar constantly until sugar is dissolved and mixture has thinned out, about 4 minutes. The mixture will be thick and tacky at first, then thin out and be frothy white on top. If using a thermometer, the temperature should read 160°F (71°C).

4. While still warm, transfer mixture to the bowl of a stand mixer fitted with a whisk attachment (if you aren’t already using the metal bowl that comes with it). You can use a hand mixer instead, but this step takes awhile and your arm tires quickly. On medium-high speed, beat the mixture until stiff glossy peaks form and the meringue is no longer warm to the touch, at least 10-15 minutes. If it’s still not reaching stiff peaks, stop the mixer, place the bowl—uncovered—in the refrigerator for 10 minutes, then return to the mixer and continue beating until stiff peaks form. If the bowl and meringue still feel warm after stiff peaks, wait until both cool to room temperature (around 70°F (21°C)) before adding the butter in the next step.

5. Switch the stand mixer to the paddle attachment. On medium-high speed, add the butter 1 Tablespoon at a time. Wait for the butter to fully mix in before adding the next Tablespoon. After all the butter has been added, turn the mixer down to medium speed and fully beat in the vanilla and salt, about 30 seconds.

6. Frost the cake.