Fluffy, moist, EASY to whip together, and studded with fresh strawberries, this strawberry layer cake will be your new favorite!
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.
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?
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!
- 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
- 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
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.
Place berries in a large zip-top plastic bag and use a rolling pin to mash them. Set aside.
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.
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.
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.
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.
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.
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