Strawberry Layer Cake
Delicious strawberry layer cake loaded with fresh strawberry flavor for a moist cake and easy cream cheese icing loaded with tart freeze dried strawberry flavor!
Servings: 12 slices
Calories: 809kcal
Equipment
- P&P CHEF 8 Inch Cake Pan Set of 3, Nonstick Round Cake Baking Pans with Handles, 3 Pieces Layer Cake Tin, Stainless Steel Core & Wider Handle, Non-toxic & Easy to Clean, Heavy Duty, Black
Ingredients
- 1 ½ cups fresh strawberries
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 3 oz box strawberry jello powder 1/2 cup unsalted butter softened 1/2 cup vegetable oil
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- ½ cup milk
Strawberry cream cheese frosting
- 1 cup freeze dried strawberries
- 12 ounces cream cheese softened 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- Garnish
- Fresh strawberries
Instructions
For the cake:
- Preheat the oven to 350° F.
- Prepare 4, 8-inch round cake pans with parchment paper circles and cooking spray. Put the strawberries in a blender or food processor and blend until the strawberries are pureed. Set aside.
- In a medium mixing bowl, combine the flour, baking powder, salt, and strawberry jello powder with a whisk. Set aside.
- In a separate large mixing bowl, beat the butter, oil, and sugar until smooth and fluffy. Add the eggs, vanilla extract, and strawberry puree. Mix until combined.
- Add the dry mixture, alternating with the milk until completely combined.
- Divide the batter evenly into the 4 cake pans.
- Bake for 20-25 minutes or until a toothpick can be inserted and come out clean.
- Allow the cakes to completely cool while making the frosting.
For the strawberry cream cheese frosting:
- Add the freeze dried strawberries to a blender or food processor, and blend until the strawberries become a fine powder. Set aside.
- In a large mixing bowl, beat the cream cheese and butter until smooth and creamy.
- Add the powdered sugar gradually until completely combined.
- Add the strawberry powder until the desired color and flavor is reached. I used about 3 tablespoons.
To assemble cake:
- Level the cakes using a large serrated knife to create a flat surface.
- Stack the cakes with a layer of frosting between each cake layer.
- With a large icing spatula, spread a thin even layer of frosting on top of and around the cake to create a crumb coat.
- Place in the freezer for at least 15 minutes to set the crumb coat.
- Frost the entire cake with the remaining frosting and garnish with sliced fresh strawberries.
- Slice, and enjoy!
Nutrition
Serving: 1g | Calories: 809kcal | Carbohydrates: 95g | Protein: 8g | Fat: 45g | Saturated Fat: 22g | Polyunsaturated Fat: 20g | Cholesterol: 154mg | Sodium: 352mg | Fiber: 2g | Sugar: 68g