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