Strawberry Frosted Layer Cake Recipes

STRAWBERRY FROSTED LAYER CAKE

Strawberry Frosted Layer Cake image

The star of this beautiful cake is the fresh strawberry buttercream frosting that's bursting with summer flavor. As impressive as it looks, this cake is made easy with Betty Crocker™ Super Moist™ white cake mix.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 3h15m

Yield 12

Number Of Ingredients 10

Ingredients

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and whole eggs called for on cake mix box
3/4 cup butter, softened
4 oz (half of 8-oz package) cream cheese, softened
4 1/2 cups powdered sugar
1/3 cup seedless strawberry jam
1 teaspoon vanilla
Betty Crocker™ red gel food color
1 cup sliced fresh strawberries (about 10 medium)
Whole fresh strawberries

Steps:

Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 3 (8-inch) round cake pans with cooking spray.
In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 1/2 cups of the batter in each pan.
Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 45 minutes.
In large bowl, beat softened butter and cream cheese with electric mixer on medium-high speed until smooth. On low speed, beat in powdered sugar until smooth and creamy. Beat in strawberry jam and vanilla until blended. Tint frosting with food color to desired color.
Place one cake layer rounded side down on serving plate. Spread 2/3 cup of the frosting on top. Place in single layer 1/2 cup sliced strawberries on frosting layer to within 1/2 inch from edge of cake. Top with second cake layer, rounded side down. Spread 2/3 cup of the frosting on top and add remaining sliced strawberries; top with third cake layer rounded side up. Frost sides and top of cake with remaining frosting. Refrigerate cake at least 1 hour before serving. Place whole strawberries in center on top of cake. Store any remaining cake loosely covered in refrigerator.

Nutrition Facts : Calories 570, Carbohydrate 84 g, Cholesterol 85 mg, Fat 4 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 65 g, TransFat 1/2 g

OLD-FASHIONED STRAWBERRY LAYER CAKE

Old-Fashioned Strawberry Layer Cake image

Layers of strawberry cake are topped with swirls of seven-minute frosting for a beautiful early summer cake worthy of any weekend brunch with friends and family.

Provided by Sara Bir

Categories Dessert Cake

Time 2h

Yield 12

Number Of Ingredients 14

Ingredients

For the cake
1 1/4 cups (433 grams) strawberry preserves or jam, divided
2/3 cup buttermilk
2 teaspoons vanilla extract
5 drops liquid or 1/8 teaspoon gel red food coloring (optional)
2 cups (270 grams) all-purpose flour
1 tablespoon baking powder
1/4 teaspoon table salt
1 cup (2 sticks) unsalted butter, softened
1 3/4 cups (380 grams) sugar
3 large eggs, at room temperature
For the filling and garnish
1 pound strawberries, divided
1 recipe Seven-Minute Frosting

Steps:

Preheat the oven and position the oven rack: Preheat the oven to 350°F and position a rack to the center of the oven.
Combine the wet ingredients: In a large glass measuring cup or medium bowl mix 3/4 cup of the strawberry preserves, plus the buttermilk, vanilla, and food coloring (if using), until smooth.
Sift and combine the dry ingredients: Into a large bowl sift the flour, baking powder, and salt together. Set aside.
Cool cakes: Cool the cake in the pans on a rack, for 10 minutes. Then, invert the pans, peel off the paper liners, and cool completely.
Cut the cake into layers: With a long serrated knife, split each cooled cake into 2 layers, creating 4 layers in total.

Nutrition Facts : Calories 559 kcal, Carbohydrate 99 g, Cholesterol 88 mg, Fiber 2 g, Protein 5 g, SaturatedFat 10 g, Sodium 225 mg, Sugar 73 g, Fat 17 g, UnsaturatedFat 0 g

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