Strawberry Layer Cake Recipe

This supremely moist, perfectly pink strawberry layer cake is a showstopping dessert that bursts with bright strawberry flavor in every bite.


I love this pretty, pink, festive & yummy strawberry layer cake. Its lovely pink palette makes it the perfect dessert to serve for Valentine’s Day, for a baby girl shower, or for a ladies’ lunch. You have pink layers and pink frosting, both bedecked with tiny bits of red berries.  To showcase the color, I love using simple white dessert plates. So pretty!

This recipe starts with a cake mix, which no one will ever know (if that kind of thing bothers you). Since many of my favorite cakes start with a cake mix, I never try to pretend they are from scratch.   Two of my other favorite doctored cake mix cakes are the Glazed Triple Chocolate Bundt Cake and THE BEST White Cake with Buttercream Frosting. They are outstanding!

This strawberry layer cake calls for frozen berries, but you could certainly macerate fresh berries in sugar and get a lovely result. I just default to the frozen berries (in syrup) found in most freezer cases. They are super easy and once baked into a cake, hard to tell from fresh.

Make ahead: I make my layers up to one month ahead and freeze them until ready to frost and serve. Frozen cake layers are a breeze to frost. They are firm and very forgiving when iced. Warm or room temp cake often crumbles under the weight of icing and is difficult to get even, crumb free frosting.

Savvy Suggestions:  I use these 8″ cake pans lined with these 8″ parchment cake rounds. I highly recommend parchment cake rounds and won’t bake a layer cake without them. They fit perfectly into the pans (#whohastimetocutparchmentcircles?) and guarantee perfectly clean release of cake rounds~no sticking! Note: Baker’s Joy is still a must; I spray liberally after placing parchment into my pans.

Freezing: To freeze unfrosted cake layers, simply freeze the layers individually for an hour or so to get a slight “glaze” on the surface. This prevents layers from sticking to the freezer bag or to other cake layers (if frozen two or more to a bag). I freeze each layer in a heavy duty ziploc with as much air removed as possible.

Frosting: On the day I plan to serve the cake, I first make the frosting and set it aside. Then, I remove the cake layers from the freezer, leveling any layers that are uneven (using a cutco). Using an offset frosting spreader, I frost sparingly in between layers and liberally on the top and sides.

Storage: This cake is very moist, as is the frosting, and should be kept refrigerated until just before serving.

I hope you enjoy this cake if you decide to try it for yourself. If you make it, please let me hear how it turns out and share any tips or secrets you might have from your experience. As always, thanks so much for stopping by. Be blessed, and stay savvy!!!

Strawberry Layer Cake

Ingredients

  • CAKE:
  • 1 box white cake mix
  • 1/2 cup frozen strawberries, thawed, chopped and drained
  • 3/4 cup milk (2% or whole is best)
  • 1 small (3 oz) package strawberry gelatin
  • 3/4 cup vegetable oil
  • 3 large eggs
  • FROSTING:
  • 1 stick butter, softened to room temp
  • 12 oz cream cheese (regular~not reduced fat)
  • 1/4 cup frozen strawberries, crushed & drained
  • 1-2 boxes (7-8 cups) powdered sugar
  • 1 tsp vanilla extract

Instructions                                               

  1. CAKE:
  2. Preheat oven to 350 degrees.
  3. Place baking rack in center of oven.
  4. Place parchment round in bottom of each cake pan.
  5. Spray cake pans liberally with Baker’s Joy; set aside.
  6. Combine cake mix and jello in mixing bowl.
  7. Add milk, oil, eggs & strawberries.
  8. Mix with mixer until well blended~2-3 minutes.
  9. Pour into 3 (9-inch) or 4 (8-inch) cake pans sprayed with Baker’s Joy.
  10. Bake for 20-25 minutes or until just set.
  11. Remove; allow to cool in cake pans for 30 minutes.
  12. Turn cake onto parchment paper to cool before freezing.
  13. Freeze layers until ready to frost.
  14. FROSTING:
  15. Mix butter and cream cheese until creamy.
  16. Add powdered sugar, starting with 1 box.
  17. Add berries; mix until frosting is pink.
  18. Mix, adding more sugar as needed, until desired consistency.
  19. Spread over cake while layers are frozen.

This Diet Plan Actually Works – Doable Weight Loss Tips from a 40 Year Old Mom Who Lost over 42 Pounds in 5 Months

THIS, the amazing truth. Carly Donovan and her Cinderella Solution is essentially astonishing.

It might not be for all single person out there but it has assisted a lot of people to lose weight — permanently.

And I have observed it with my own eyes.

Hi, I am Linda and I’d like to share a tale that I believe will resonate with you…

I struggled with great weight ripples ever since my first pregnancy back in 2010.

I was 118 lbs before I got pregnant and at the end of that pregnancy, I was 176 lbs.

About two months after giving birth I managed to get back down to 118 lbs however it was short-lived.

2 years later, inside about three months my weight skyrocketed from 118 lbs to 172 lbs!!!

That was the autumn of 2013.

Between 2013 and 2017 my weight just kept fluctuating between 174-188 lbs.

Finally, the big day has arrived and I got engaged. And I wanted to lose weight for the wedding.

I started at 188 lbs and worked my butt off in the gym, drinking only water, counting calories, working out some more, cutting more calories, etc.

By the date of my wedding, I succeded to get down to 164 lbs.

I was working out every morning for 1.5-2 hours jogging on treadmills, doing squats, using the elliptical, lifting weights, etc.

Course, it was HARD.

Then, the moment I stopped working out my weight slowly started to creep back up.

To exercise every day isn’t a sustainable way to live for me. I had a goal of getting to 135 lbs and it didn’t seem to matter how hard I was working out or how well I was eating— my weight wouldn’t budge from 164 lbs.

Fast forward about five months and I got pregnant one more time.

I was 164 lbs at the beginning of that pregnancy and by the time I went to the hospital to deliver my son I weighed in at 214 lbs.

After having my son, my weight dropped to 203 lbs but wouldn’t go any lower.

I would lose a couple of pounds then I’d receive a couple of pounds, etc.

I was very, very upset with the way that I looked and felt.

A girl I work with had just read the Cinderella Solution by Carly Donovan and said to me into trying it. I gave an order this e-book right before Christmas last year and read the everything in a matter of days!

My family and my friends know I DISLIKE reading but I just could not put this thing down. New Year’s Eve I ate my last “healthy” meal—cabbage soup, raw vegetable,  and water.

Then, On New Year’s Day, I began the Cinderella Solution. I tracked the day-to-day, step-by-step food plan to the T.

It was very VERY easy and everything I ate was delicious.

My beginning weight on New Year’s Eve was 203 lbs. Today, just under 5 ( five) months later, I am at 158 lbs! And that’s with ZEROO work out!

Literally just following that yummy food plan, I lost 45 lbs. It is fascinating. It is simplistic.

And I will spend the rest of my life telling people about this fascinating book and will live the rest of my life eating this way.

And do not get me wrong, work-out is very significant and I will be including it into my daily routine very soon so I can firm up, but the fact that I lost 45 lbs without even going on so much as a nightly walk is just beyond amazing to me.

If you are a lady who has been caught in the weight loss yo-yo cycle, you owe it to yourself to have a copy of the Cinderella Solution weight loss program.

Click here now to learn more details about the Cinderella Solution Weight Loss System and begin losing weight today.

I really hope it has even a fraction of the effect on your life that it has had on mine because the information you will learn has forever altered my life.

– Linda

 

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