Strawberry Layer Cake with Strawberry Frosting
User Reviews
4.4
30 reviews
Good
Strawberry Layer Cake with Strawberry Frosting
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Soft, tender cake loaded with FRESH strawberries and a sweet strawberry frosting!! An EASY strawberry layer cake that's perfect for parties!
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Ingredients
Cake
- white cake mix one 15-ounce box
- strawberry gelatin one 3-ounce box
- 4 egg large
- 1 cup canola oil or vegetable oil
- 1 cup strawberry from about 1 pint, finely diced, fresh
- ¼ cup cream milk or water may be substituted, or half-and-half
Frosting
- 1 cup butter 2 sticks, softened, unsalted
- Strawberry Preserves thick jam with strawberry chunks, not runny jelly, heaping 1/2 cup
- 1 teaspoon almond extract or vanilla extract
- 4 cups confectioners’ sugar
- 1 to 4 tablespoons cream as needed for consistency, or half-and-half
- red food coloring optional and as necessary
- strawberry optional for garnishing, fresh
Instructions
- Cake
- Preheat oven to 350F. Spray two 9-inch round cake pans (or one 9×13-inch pan) with floured cooking spray, or grease and flour the pans; set aside.
- To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric handheld mixer), add all ingredients except strawberries, and beat on medium-high speed until well blended, about 3 minutes, stopping to scrape down the sides of the bowl as necessary.
- Add the strawberries and beat to incorporate.
- Turn batter out into prepared pans, divided evenly, and bake for about 30 to 34 minutes, or until done and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow cakes to cool in pans, on a wire rack, for about 15 minutes before inverting and removing cakes to cool completely on wire racks.
- Make sure cakes are completely cooled before frosting them.
- Frosting
- To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric handheld mixer), add the butter, and beat on medium-high speed to smooth it.
- Add the strawberry preserves, extract, 3 cups confectioners’ sugar, and beat on medium-high speed to blend.
- Add 1 additional cup confectioners’ sugar, and beat for 2 to 3 minutes, or until very well whipped, light, and fluffy. As necessary, drizzle in the cream to thin frosting to a thick, yet spreadable, consistency.
- Optionally add red food coloring to make the frosting pinker; I added about 10 drops.
- Add about one-third of the frosting to the top of one of the cakes and smooth it with a spatula or knife. Place the other cake on top, add about one-third of the remaining frosting, and smooth it. Add the remaining amount of frosting to the sides of the cake and smooth it.
- Optionally add fresh strawberries for garnishing before serving.
Notes
- Note that the frosting is very sweet. If you prefer something less sweet, I recommend doubling this one.
- Cake will keep airtight in the fridge for up to 5 days. Let it come to room temp before serving.
- Cake adapted from here, here, and here.
Nutrition Information
Show Details
Serving
1
Calories
812kcal
(41%)
Carbohydrates
83g
(28%)
Protein
6g
(12%)
Fat
52g
(80%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
31g
(182%)
Trans Fat
1g
(50%)
Cholesterol
139mg
(46%)
Sodium
184mg
(8%)
Fiber
1g
(4%)
Sugar
68g
(136%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 812 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 812kcal | 41% |
| Carbohydrates | 83g | 28% |
| Protein | 6g | 12% |
| Fat | 52g | 80% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 31g | 182% |
| Trans Fat | 1g | 50% |
| Cholesterol | 139mg | 46% |
| Sodium | 184mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 68g | 136% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
30 reviews
Good
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