1 (18.25 ounce) package strawberry cake mix
1 (3 ounce) package instant vanilla pudding mix
1/2 cup buttermilk
1 3/4 cups water
1/2 cup white sugar
4 eggs
1 egg white
1 teaspoon baking soda
1 teaspoon lemon zest
1 cup sour cream
2 teaspoons white sugar
1/2 cup milk
1 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two (3 ounce) slits in the top of a 9 inch springform pan.
Place strawberries in medium bowl, pressing down on all sides. Pour in buttermilk. Heat oven to 350 degrees F (175 degrees C). Beat in water, 1 cup sugar, eggs, egg white, baking soda, lemon zest and sour cream. Mix thoroughly.
Pour batter into prepared pan. Place pan in oven to 450 degrees F (220 degrees C). Bake in preheated oven for 1 1 hour. Cool cake completely. While cake is cooling, make strawberries and whipped cream frosting: Beat together sour cream, white sugar and whipped cream until light and fluffy. Spread over cooled cake.
Frost cooled cake with strawberries and whipped cream frosting: Beat sour cream, sugar and milk into strawberry frosting mixture until consistency of smooth cream. Spread gradually over cooled cake.
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