White Bundt Cake with {homemade} Frosting & Berries

White {bundt} Cake with Fresh Strawberries and Homemade Cream Cheese Frosting

Ingredients
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1 1/2 cups sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
6 large egg whites (3/4 cup)
3/4 cup milk
2 teaspoons vanilla extract

Directions:
Preheat oven to 350.
In a large mixing bowl, beat butter and sugar for about 5 minutes, until light and fluffy. Stir together flour, baking powder and salt. Set aside. Combine egg whites, milk and vanilla extract. Add 1/3 of the flour mixture to butter mixture then add half the milk mixture. Continue to alternate beginning and ending with flour mixture. Scrape bowl and beater often. Pour batter into prepared (greased and lightly floured) bundt pan and smooth top with a metal spatula. Bake cake about 30 to 35 minutes, or until a toothpick inserted in the center emerges clean. Cool in pan on a rack for 5 minutes, then turn out onto a rack, and let cool completely.

Frosting: 
8 oz cream cheese, brought to room temp
1/2 cup butter, brought to room temp
2 cups powdered sugar
1 tsp vanilla extract

Directions:
Once the cake has cooled, I place cake in freezer to chill while I make the frosting. 
cube cream cheese and butter and add to mixer with 1/2 cup of the sugar. Mix on low until everything starts to combine, add in more sugar slowly and the vanilla extract until fully combined - increase speed on mixer to med-high for 2 mins until frosting is light and fluffy. Remove cake from freezer and frost right away

Thinly slice strawberries for garnish if preferred.

White Cake Recipe Adapted from: N. Malgieri 
Photos by: Diane Baker for Canning and Cooking at Home

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