Name: Easter Egg Cake with Strawberry Frosting
Cook time: 1 hour, 30 minutes
Total time: 3 hours, plus cooling
Yield: About 20 servings
Ingredients: 3/4 cup (1 1/2 sticks) unsalted butter, cubed, room temperature, plus more for pans; 2 1/4 cups cake flour, plus more for pans; 5 large egg whites; 1 cup milk; 1/4 cup malted milk powder; 2 teaspoons vanilla extract; 2 teaspoons baking powder; 1 teaspoon kosher salt; 1 1/2 cups sugar; 1 1/2 cups sliced strawberries (about 8 strawberries); Pinch of kosher salt; 1 cup plus 2 tablespoons sugar, divided; 3 tablespoons malted milk powder; 1 teaspoon vanilla extract; 4 large egg whites; 1 1/2 cups (3 sticks) unsalted butter, cut into 1/2-inch cubes, softened; 2–3 drops red food coloring (optional); 1 (3-ounce) bar white chocolate; 2 cups thinly sliced strawberries (about 16 strawberries); Pastel-colored candy-coated chocolate eggs; Two (8-inch) round cake pans

Photo by Andrew Purcell, Prop Styling by Paige Hicks, Food Styling by Carrie Purcell

White chocolate shavings form a "nest" for chocolate eggs on this pretty pink cake. Malted milk powder gives both the cake and the frosting a toasty flavor and creamy richness.

Cooks' Note

Depending on how red the strawberries are, you may need to add a few drops of red food coloring to reach desired shade of pink.