Strawberry Layer Cake
This Strawberry Layer Cake is soft, moist and full of real strawberry flavor with a creamy frosting—perfect for any celebration.
Ingredients
CAKE:
- 2 cups granulated white sugar
- 1 cup (2 sticks) butter, at room temperature
- 3 ounces strawberry jello gelatin powder
- 4 large eggs, at room temperature
- 2¾ cups cake flour (measure, then sift)
- 2½ teaspoons baking powder
- 1 cup whole milk
- 1 tablespoon vanilla extract
- ½ cup strawberry puree (blend frozen strawberries)
FROSTING:
- 12 ounces cream cheese, at room temperature
- ½ cup butter, at room temperature
- 2 teaspoons vanilla extract
- ¼ cup strawberry puree (blend frozen strawberries)
- 1 tablespoon heavy whipping cream
- 2 to 3 cups powdered sugar
Instructions
MAKE THE CAKE:
- Preheat the oven to 350℉. Grease and flour two 8-inch round pans.
- In a large bowl, use an electric mixer to combine the sugar, butter and gelatin until light and fluffy. Beat in the eggs one at a time, mixing well after each.
- In a separate bowl, whisk together the flour and baking powder. Stir the flour mixture into the butter mixture alternately with the milk. Then stir in the vanilla and strawberry puree, making sure the batter is well combined. Divide the batter between the two pans.
- Bake for 25 to 30 minutes, or until a tester inserted in the middle of the cake comes out clean. Allow the cakes to cool on wire racks for about 15 minutes. Then tap the cakes out of the pan onto the racks to cool completely.
FROST THE CAKE:
- In a large bowl, use an electric mixer to combine the cream cheese and the butter, and beat until smooth. Add the vanilla, strawberry puree and cream and continue to mix until well combined. Mix in 2 cups of the powdered sugar. Add the third cup a little at a time until you reach a consistency that you're happy with. You may not use it all, or you may use more. It just needs to be thick enough to be spreadable.
- Apply a crumb coat layer of frosting to the cake (see *NOTES below), and refrigerate the cake for 30 minutes, or until the frosting is set. Apply the second layer of frosting, if needed. Decorate, as desired, and refrigerate until ready to serve.
Notes
NOTES: How to apply a crumb coat layer of frosting: use a long, thin spatula or knife to cover the cake completely with a thin and even layer of frosting. Wipe off the spatula each time you’re about to dip it back into the bowl to get more frosting (this way you won’t be transferring any pink crumbs into the bowl of frosting). Don’t worry at this point about the crumbs being visible in the frosting on the cake. When your cake has a thin layer of frosting all over it, place it into the refrigerator for 30 minutes to “set” the frosting. Once the first layer of frosting is set, apply the second layer.
- Use room temperature ingredients
- Don’t skip the crumb coat for smooth frosting
- Adjust powdered sugar for desired frosting thickness
- Chill between frosting layers
- Use cake flour for best texture
Nutrition
Serving: 1servingCalories: 695kcalCarbohydrates: 85gProtein: 9gFat: 37gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 157mgSodium: 431mgPotassium: 154mgFiber: 1gSugar: 62gVitamin A: 1253IUVitamin C: 9mgCalcium: 126mgIron: 1mg
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This recipe comes from RecipeBoy.com
