1.Preheat oven to 350°F. Line bottoms of two 9-inch round cake pans with waxed paper; lightly grease paper. Combine flour, baking powder and salt in medium bowl; set aside.
2.Beat butter and sugar in large bowl with electric mixer at medium speed until light and fluffy. Add egg whites, two at a time, beating well after each addition. Add vanilla; beat until blended. With electric mixer at low speed, add flour mixture alternately with milk, beating well after each addition. Pour batter evenly into prepared pans.
3.Bake 25 minutes or until wooden toothpick inserted into centers comes out clean. Cool layers in pans on wire rack 10 minutes. Loosen edges and invert layers onto rack to cool completely.
4.Prepare Strawberry Frosting and Fruit Filling. To fill and frost cake, place one layer on cake plate; spread top with Fruit Filling. Place second layer over filling. Frost top and sides with Strawberry Frosting. Place strawberries on top of cake, if desired. Refrigerate; allow cake to stand at room temperature 15 minutes before serving.
INGREDIENTS
2 envelopes (1.3 ounces each) whipped topping mix 2/3 cup milk 1 cup (6 ounces) white chocolate chips, melted 1/4 cup strawberry jam
DIRECTIONS Beat whipped topping mix and milk in medium bowl with electric mixer on low speed until blended. Beat on high speed 4 minutes until topping thickens and forms peaks.
With mixer at low speed, beat melted chocolate into topping. Add jam, beat until blended.
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