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Strawberry Frosted Layer Cake

Strawberry Frosted Layer Cake
  • Prep 40 min
  • Total 3 hr 15 min
  • Servings 12
The star of this beautiful cake is the fresh strawberry buttercream frosting that’s bursting with summer flavour. As impressive as it looks, this cake is made easy with Betty Crocker™ Super Moist™ white cake mix.
June 11, 2018

Ingredients

  • 1 box Betty Crocker™ Super Moist™ white cake mix
  • Water, vegetable oil and whole eggs called for on cake mix box

  • 3/4 cup butter, softened
  • 125 g (half 250 g package) cream cheese, softened
  • 4 1/2 cups icing sugar
  • 1/3 cup seedless strawberry jam
  • Rred gel food colour
  • 1 cup sliced fresh strawberries (about 10 medium)

  • fresh
  • New Ingredient

Steps

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 3 (8-inch) round cake pans with cooking spray.
  • 2
    In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 1/2 cups of the batter in each pan.
  • 3
    Bake 18 to 20 minutes or until toothpick inserted in centre comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 45 minutes.
  • 4
    In large bowl, beat softened butter and cream cheese with electric mixer on medium-high speed until smooth. On low speed, beat in icingpowdered sugar until smooth and creamy. Beat in strawberry jam and vanilla until blended. Tint frosting with food colour to desired colour.
  • 5
    Place one cake layer rounded side down on serving plate. Spread 2/3 cup of the frosting on top. Place in single layer 1/2 cup sliced strawberries on frosting layer to within 1/2 inch from edge of cake. Top with second cake layer, rounded side down. Spread 2/3 cup of the frosting on top and add remaining sliced strawberries; top with third cake layer rounded side up. Frost sides and top of cake with remaining frosting. Refrigerate cake at least 1 hour before serving. Place whole strawberries in centre on top of cake. Store any remaining cake loosely covered in refrigerator.

  • If baking three layers but not all three fit in the oven, refrigerate one pan of batter until others are baked, and then bake remaining layer separately.
  • To make a pinker frosting, add a few drops of red gel food colour when adding strawberry jam to butter mixture.

Nutrition Facts

Serving Size: 12
Calories
570
Total Fat
24g
Saturated Fat
11g
Trans Fat
0.5g
Cholesterol
85mg
Sodium
410mg
Total Carbs
84g
Dietary Fiber
0g
Protein
4g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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