Easy Strawberry Cake
User Reviews
4
Easy Strawberry Cake
Description
This recipe starts with a standard white or yellow cake mix, enhanced by buttermilk and almond extract, which provide tenderness and aroma. The batter is baked in two layers, providing even thickness and good structure to hold the filling and frosting. Once cooled, a generous layer of strawberry jam is spread between the layers, adding fruity sweetness and moistness.
The frosting is made from creamed butter, powdered sugar, almond extract, and heavy cream, whipped to a smooth, spreadable consistency. The cake is frosted in a 'naked cake' style with a skim coating on the sides and a generous top layer. Fresh sliced strawberries arranged on top add a fresh texture and bright flavor, with edible flowers as a decorative option.
This cake is suitable for birthdays or special occasions and can be customized by layering additional cake mix boxes for more tiers. Using chocolate or other flavored cake mixes is possible for variation.
Ingredients
- 15 ounce cake mix white or yellow
- 3 egg large
- 1/3 cup vegetable oil I use safflower
- 1 cup buttermilk
- 1 tsp almond extract
filling
- strawberry jam approximately 1 cup
frosting
- 1/2 cup butter one stick, 8 Tbsp, room temperature
- 4 cups powdered sugar sifted
- 1 tsp almond extract
- 5 Tbsp heavy cream more if needed
topping
- strawberry sliced lengthwise, about 15, small to medium
- edible flower small, optional
Instructions
- Preheat the oven to 350F (or according to your cake mix instructions)
- Lightly butter and flour two 9 inch cake pans and set aside.
- Whisk together the cake mix, eggs, oil, buttermilk, and extract until well mixed and there are no large lumps. Small lumps are ok. Divide evenly into the two prepared cake pans and bake according to your cake mix instructions. For me it was about 23 minutes. The cake should be risen and not wobbly or wet looking in the middle. Cool for 15 minutes before removing cakes from the pans. Let cool completely before frosting.
- To make the frosting beat the soft butter with the sugar, extract, and the cream until it becomes smooth and spreadable. Add more cream to loosen it, or more sugar to firm it up.
- Place one layer of the cooled cake, flat side up, on a platter. Spread the top evenly with the jam.
- Place the second layer on top of the jam. Frost the top of the cake generously, and then skim coat the sides of the cake to give it a 'naked cake ' look. Alternatively you can completely frost the sides, it's up to you.
- Platce the berries around the outer edge of the top of the cake, in a wreath-like pattern. If you're using blossoms, add them as well. Note: I like to add the fruit and flowers shortly before serving.
Notes
- Consider doubling the recipe to create a 4-layer cake for larger celebrations.
- Chocolate cake mix can be substituted for a different flavor profile.
- Allow cakes to cool completely before frosting to prevent melting.
User Reviews
Overall Rating
4
You'll Also Love
