Sinfully Sweet Strawberry Layer Cake
By: Leah Rodrigues
Published: March 25, 2012

This sinfully sweet strawberry layer cake is the perfect spring dessert.  Fresh strawberry cake is made with strawberry puree and strawberry flavored Jello (no boxed cake mix here!) and frosted with homemade cream cheese icing.  Slices of ruby red strawberries decorate the top of the cake.  If strawberries are still unavailable in your region, frozen strawberries are a good substitute (I would use frozen for the cake and not the garnish).  This delicious strawberry layer cake is a wonderful dessert for any occasion.
 
 
Strawberry Layer Cake
 
Ingredients:
 
For the cake:
2 cups white sugar
1 ounce (3) package strawberry flavored gelatin (jello)
1 cup (2 sticks) butter, softened
4 eggs (room temperature)
2 3/4 cups sifted cake flour
2 1/2 teaspoons baking powder
1 cup whole milk
1 tablespoon vanilla extract
3/4 cup strawberry puree made from fresh or frozen strawberries
2 cups (Make an additional of puree to drizzle over the cake slices or to lay the slices on top of a pool of puree)
 
For the frosting:
1 cup butter, softened
2 8s oz package cream cheese, softened
8 cups powdered (confectioner's) sugar
1 teaspoon butter extract
For the filling:
2 cups of the cream cheese frosting (below)
1 1/2 cups fresh strawberries, sliced
 
Directions:
 








For the cake:


   
Preheat the oven to 350 degrees.


   
Grease and flour two 9 inch round cake pans or three 8 inch round cake pans.


   
In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy.


   
Beat in eggs one at a time, mixing well after each.


   
Combine the flour and baking powder.


   
Stir into the batter alternately with the milk.


   
Blend in vanilla and strawberry puree.


   
Divide the batter evenly between the prepared pans.


   
Bake for 25 to 30 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean.


   
Allow cakes to cool in their pans over a wire rack for at least 10 minutes.


   
Gently tap the cakes out of their pans to finish cooling completely.


   
For the frosting:


   
Beat the butter, cream cheese, confectioners' sugar, and butter extract until creamy.


   
Spread over the tops of each cake inside layers


   
Evenly distribute the strawberry slices over the frosted layers.


   
Spread remaining frosting on top of cake and all around the sides.


   
For the filling:


   
Cups of the cream cheese frosting (below)


   
Cups fresh strawberries, sliced


   
Top the middle cake layers with thick layer of frosting and cover with sliced strawberries.

For the cake:


     
Preheat the oven to 350 degrees.


     
Grease and flour two 9 inch round cake pans or three 8 inch round cake pans.


     
In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy.


     
Beat in eggs one at a time, mixing well after each.


     
Combine the flour and baking powder.


     
Stir into the batter alternately with the milk.


     
Blend in vanilla and strawberry puree.


     
Divide the batter evenly between the prepared pans.


     
Bake for 25 to 30 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean.


     
Allow cakes to cool in their pans over a wire rack for at least 10 minutes.


     
Gently tap the cakes out of their pans to finish cooling completely.


     
For the frosting:


     
Beat the butter, cream cheese, confectioners' sugar, and butter extract until creamy.


     
Spread over the tops of each cake inside layers


     
Evenly distribute the strawberry slices over the frosted layers.


     
Spread remaining frosting on top of cake and all around the sides.


     
For the filling:


     
Cups of the cream cheese frosting (below)


     
Cups fresh strawberries, sliced


     
Top the middle cake layers with thick layer of frosting and cover with sliced strawberries.

Comments:
Pat
June 24, 2012

hey try this