Wednesday, February 22, 2012

Recipe: Strawberry Layer Cake

Okay, I’m back with another cake recipe. If you missed it, my sister in law had a big birthday party a few weeks ago and I was put in charge of cakes. I already shared the PB Fudge Cake recipe I made and today I have a delicious strawberry cake recipe for you. I wanted to make two cakes because we had 30 guests and I wanted to keep non-chocolate people happy too {I am not sure how non-chocolate people even exist, but I’ve heard that they do!}…

And you know what, this ended up being the more popular cake! It’s super delish. So here we go…

What you need:
1 box white/vanilla cake mix
1 package strawberry gelatin/jello {smaller 3oz. box}
1 cup buttermilk
½ cup oil
3 eggs
¼ cup frozen smashed strawberries in syrup {thawed}

2 sticks of butter at room temp, but not melted
3 cups of confectioner’s powdered sugar {approximately}
½ cup frozen smashed strawberries in syrup {thawed}
½ tsp. vanilla extract
1 TBSP. of milk
Pinch of salt {optional}

Carton of fresh strawberries

What you do
Preheat oven to 350. Grease two round cake pans and line with wax paper if you are a wax paper convert like me. 

Mix cake mix, jello powder, buttermilk and oil at medium speed. Add in eggs. Beat for 1-2 minutes.

Add about ¼ cup of thawed frozen strawberries to the mix. The more mashed or cut up the pieces of fruit are better! Beat on LOW for one more minute.

Pour into the prepared cake pans and bake for approximately 30-32 minutes.

Meanwhile, make your frosting by mixing butter, powdered sugar, milk, and vanilla. All the measurements above are approximate. I had to add a little more milk to get mine to the right consistency. Once the texture is right, add ½ a cup of juicy, smashed strawberries… make sure that there is more juice than fruit at this point. Mix until frosting is fluffy and chill until you are ready to frost your cake.

Remove cake from the oven and allow layers to cool completely. Now it's time to build your cake. Place one layer on a flat sheet or tray. I put mine on the cake stand and just wiped up the frosting spills afterward.  Remove frosting from fridge and let it sit at room temperature for a few minutes before frosting. Stir is rapidly to whip it up and get it ready. Use a spatula to spread frosting evenly around the first lay and then add the top layer and repeat.

Garnish with the fresh strawberries. I cut mine in slices and made a spiral around the top of the cake!



Linking up with Tatertots and Jello and Five Days, Five Ways!


Erin said...

Yum!! That looks so great friend :)

Meghan said...

Yummy! Looks delicious! No one in my house is a fan of strawberries so I will have to shy away from this one so I don't gain 5 pounds! hehe

xoxo Meghan

Kaitlyn said...

Your cakes both look sooo delicious! Non-chocolate people do exist, I know because I am one!

Sally said...

Oh my goodness!!! This looks like perfection!!! I so wish I had an oven here at University!! I am making this as soon as I am home for the holidays. Thanks for sharing!!

Sally xoxo

Beth @ the city said...

oh yum! I want a piece for breakfast :)

Nicole said...

Looks so good!

L said...

This looks SO yummy!!! =)
Awesome receipe!!!
Thanks for sharing!!
Much Love,