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Strawberry Layer Cake with Strawberry Frosting

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Fluffy, moist, EASY to whip together, and studded with fresh strawberries, this strawberry layer cake will be your new favorite!

Pinterest image for strawberry layer cake with text overlay

whole strawberry layer cake on a cake stand and topped with strawberries

Oooohhh how I love berry season!

I read recently that Americans consume about 3 1/2 pounds of strawberries per person per year. And guys, I think I bring up that average all by myself.

Because I cannot get enough strawberries—or any berry, really. But I love that good strawberries are available pretty much all year (at least in Phoenix).

So you know I needed to give strawberries their very own cake. And trust me when I tell you that this strawberry layer cake is DELICIOUS! Also trust me when I tell you you need to make yourself one very soon.

Sweet and packing a very strawberry-y punch, you’ll fall hard for this cake at bite one.

Side note: let’s make strawberry-y a word, OK?

The cake layers are super sweet and made with fresh berries baked right in. BAKED RIGHT IN! A strawberry cake made without any actual strawberries just makes me sad.

strawberry layer cake on a cake stand with a slice taken out of it

Notes on the strawberry frosting:

Because of the strawberry layer cake’s sweetness, the frosting is a cream cheese frosting. The added tang from the cream cheese helps balance the sweet nicely.

To the standard cream cheese frosting, we add some pureed strawberries.

After pureeing the berries, you’ll have to reduce the puree on the stovetop—otherwise you’ll end up with soup rather than a spreadable frosting.

Tip: Be sure to let the reduced puree cool before mixing it into the frosting; this also helps prevent soup.

The cake layers are made with a white cake mix. You can substitute a yellow cake mix if that’s what you have on hand, but your cake might turn out orange rather than pink. It will still be delicious though!

If you love berry season, you can’t go wrong with a strawberry layer cake! Let’s set a goal of 4 pounds of strawberries per person per year for 2018, OK?

More strawberry recipes (in case you’re hungry)
Strawberry Shortcake Layer Cake
Mini Strawberry Cheesecakes
Strawberry Lemonade Cake
Strawberry Rhubarb Cheesecake

slice of strawberry layer cake on a plate with the rest of the cake in the background

Don’t forget: if you make this strawberry layer cake–or any of my recipes recipes–be sure to let me know what you think by leaving a comment and rating below. And post a pic on Insta too—tag @theitsybitsykitchen so I can see!  For more recipes and fun, like us on Facebook and follow along on Pinterest!

5 from 2 votes
slice of strawberry layer cake on a plate with a fork taking a bite out of it
Print
Strawberry Layer Cake with Strawberry Cream Cheese Frosting
Prep Time
25 mins
Cook Time
30 mins
Cooling time
3 hrs
Total Time
3 hrs 55 mins
 
Strawberry layer cake with strawberry frosting is a delicious cake for summer or any time of year!
Course: Dessert
Cuisine: American
Servings: 10
Author: Kelsie
Ingredients
Strawberry cake layers:
  • 3/4 cup chopped fresh strawberries
  • 1 15.25-ounce box white cake mix*
  • 3/4 cup vegetable oil
  • 3/4 cup whole milk
  • 1 3-ounce box strawberry gelatin
  • 4 large egg whites
  • 1/2 teaspoon vanilla extract
Strawberry cream cheese frosting:
  • 1 cup sliced fresh strawberries
  • 1 teaspoon fresh lemon juice
  • 8 ounces cream cheese at room temperature
  • 4 tablespoons unsalted butter at room temperature
  • 4 to 5 cups powdered sugar
  • 1 to 2 tablespoons milk or cream
  • 1/4 teaspoon salt
Instructions
Cake layers:
  1. Preheat the oven to 350 degrees. Spray 2 (8-inch) round cake pans with cooking spray. Line the bottoms of the pans with parchment, spray the parchment, and set pans aside.
  2. Place berries in a large zip-top plastic bag and use a rolling pin to mash them. Set aside.
  3. Combine the cake mix, vegetable oil, milk, and gelatin in a mixing bowl and beat with an electric mixer until smooth. Beat in the egg whites 1 at a time, then beat in the vanilla. Beat in the strawberries and their juices until combined.
  4. Divide batter evenly between the prepared pans and bake for 30 to 35 minutes, until a toothpick inserted into the center of the cakes comes out clean. Set pans on a wire rack to cool completely before filling and frosting.
Frosting:
  1. Puree the berries in a blender or food processor. Pour into a small saucepan and add the lemon juice. Place pan over medium heat and bring mixture to a boil, stirring frequently. Turn heat to low and simmer, stirring often, until puree reduces by about half (8 to 10 minutes). You'll have about 1/3 cup of puree. Remove from heat and cool to room temperature.
  2. Once puree is cool, place the cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment. Beat until very smooth, then add 4 cups powdered sugar, 1 tablespoon milk, and salt and mix to combine. Beat in the puree until combined. Scrape down the sides and bottom of the bowl, then turn mixer to medium and beat until very smooth. Add additional powdered sugar if frosting is too thin and additional milk if frosting is too thick.
  3. Set one cooled cake layer on a cake stand or cardboard cake circle. Spread or pipe a layer of frosting on top. Top with a second cake layer, then frost and decorate the cake as desired. Slice and serve.
Recipe Notes

Be sure to let your strawberry puree cool to room temperature before using it in the frosting.  If you use it while it's still hot your frosting will melt.

Adapted from  Big Taste of Little Rock

Comments

  2. David @ Spiced says

    June 21, 2018 at 4:55 am

    Wait, only 3.5 pounds a year? That just seems really low! I mean I can polish off one of those 16oz. containers in no time flat. So fresh strawberries are available year-round in Phoenix? That’s it. I’m coming over! Me and my sunscreen. And fan. And bucket of ice to sit in. This cake looks amazing, Kelsie, and I bet eating all of it will help increase that 3.5 pound average, right? Good…cuz that’s my plan!

    Reply

    • Kelsie says

      June 21, 2018 at 6:59 pm

      That’s what I was thinking! I could eat 3.5 pounds in a day–a pound of berries is pretty much breakfast at my house :). Thanks, David!

      Reply

  3. Dawn @ Girl Heart Food says

    June 21, 2018 at 5:19 am

    I think we can easily make it to 4 lbs!! I loves me some berries too, Kelsie! And they’re always tastiest this time of year. Love that you gave strawberries their very own cake and that colour is absolutely beautiful! Right up my alley! I’ll start on my 4 lbs of strawberries with a couple pieces of this beauty, ok?? Happy (almost) Friday 🙂

    Reply

  4. Miriam @londonkitchendiaries says

    June 21, 2018 at 6:08 am

    Summer is definitely berry season in my household too. We must eat tons of them & I love the colour of your cake, so so pretty! Have a wonderful weekend ahead!

    Miriam xx

    Reply

  5. Milena Perrine says

    June 21, 2018 at 7:40 am

    Strawberries are so exciting and this cake does them justice in several ways. Love the color too, beautiful. You are definitely lucky to have good ones year round. Come winter the ones we get here taste like carboard, lol. Pinning this gorgeous cake!

    Reply

  6. Cheyanne @ No Spoon Necessary says

    June 21, 2018 at 8:01 am

    LOL! 3 1/2 pounds a year?! More like 3 1/2 pounds a day, right?! I’m thrilled we share the strawberries up in ALL the things obsession, girlfriend! You already KNOW I am SO down to devour this ENTIRE cake all by myself in one sitting! Such a gorgeous color AND flavor! Cheers, sweets! Happy almost weekend! <3

    Reply

  7. Leanne | Crumb Top Baking says

    June 21, 2018 at 8:19 am

    This is such a pretty and cheery colour Kelsie! And I’m with you. I eat a lot of strawberries and berries in general. But this time of year I tend to add berries to all my meals….and desserts, of course! 😉 Happy almost weekend!

    Reply

  8. Melissa Torres says

    June 21, 2018 at 1:27 pm

    Does that 3.5 lbs limit the area of the US that they are eaten in? We have such a short season here in MN that they are fresh and amazing, then you might as well just get them frozen.
    This cake is beautiful and looks divine!

    Reply

  9. Abbe odenwalder says

    June 21, 2018 at 2:20 pm

    What a pretty cake! And pink! And I like anything pink. Perfect choice for using strawberries. Can’t wait to have this sitting on my counter. You are bringing it over, right?

    Reply

  12. Maria Doss says

    June 21, 2018 at 10:13 pm

    I totally agree with you. I see berries year round over in California as well. More the reason to enjoy this beauty, such a pretty pink cake. Perfect for a girl’s birthday party or bridal showers. Have a great weekend Kelsie:)

    Reply

  16. Thao @ In Good Flavor says

    June 22, 2018 at 1:53 pm

    So it looks like I’ve already met almost 50% of my strawberry consumption for the year because I ate about 1 1/2 pounds of strawberries recently after a strawberry picking expedition. Woot woot!! I’ve got to have some more in the form it this cake! It’s beautiful and I want to eat the ENTIRE cake!!

    Reply

  19. PENNY BARRY says

    May 4, 2019 at 8:24 pm


    This was a delicious cake. I liked that it started with a cake mix. Love the strawberry jello added. I used a different frosting recipe that used freeze dried strawberries that I have used over and over again over the years that works wonderfully with this cake. I did reduce a pound of strawberries on the stove and used it in the cake, until it was thick because I was afraid the strawberries may be too wet. Thank you for a great recipe. I will be making this again in a week for my son’s birthday. He will be turning 36…ok …so I may be actually making this again because I want it!!! But this is what he is getting. Thank you!

    Reply

    • Kelsie says

      May 6, 2019 at 6:57 am

      I’m so glad you liked it, Penny! And I love the sound of the frosting you used, too. Happy birthday to your son; I’m sure he’ll love his cake 🙂

      Reply

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