Best 5 Strawberry Frosted Layer Cake Recipes

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Indulge in a delightful culinary journey with our enticing Strawberry Frosted Layer Cake, a masterpiece that tantalizes taste buds and elevates any occasion. This delectable cake features three layers of moist and fluffy vanilla sponge cake, each generously filled with luscious strawberry jam and creamy vanilla buttercream. The crowning glory is a smooth and velvety strawberry frosting, adorned with fresh strawberries for an explosion of color and flavor. This recipe also includes variations for a delectable chocolate cake and a gluten-free version, catering to diverse dietary preferences. Additionally, discover the secrets of our classic vanilla buttercream, a versatile frosting that complements various cakes and desserts. Treat your loved ones to the ultimate dessert experience with our Strawberry Frosted Layer Cake, a symphony of flavors and textures guaranteed to leave lasting memories.

Here are our top 5 tried and tested recipes!

STRAWBERRY FROSTED LAYER CAKE



Strawberry Frosted Layer Cake image

The star of this beautiful cake is the fresh strawberry buttercream frosting that's bursting with summer flavor. As impressive as it looks, this cake is made easy with Betty Crocker™ Super Moist™ white cake mix.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h15m

Yield 12

Number Of Ingredients 10

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
4 oz (half of 8-oz package) cream cheese, softened
4 1/2 cups powdered sugar
1/3 cup seedless strawberry jam
1 teaspoon vanilla
Betty Crocker™ red gel food color
1 cup sliced fresh strawberries (about 10 medium)
Whole fresh strawberries

Steps:

  • 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.
  • 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.
  • Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 45 minutes.
  • In large bowl, beat softened butter and cream cheese with electric mixer on medium-high speed until smooth. On low speed, beat in powdered sugar until smooth and creamy. Beat in strawberry jam and vanilla until blended. Tint frosting with food color to desired color.
  • 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 center on top of cake. Store any remaining cake loosely covered in refrigerator.

Nutrition Facts : Calories 570, Carbohydrate 84 g, Cholesterol 85 mg, Fat 4 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 65 g, TransFat 1/2 g

ROASTED STRAWBERRY LAYER CAKE



Roasted Strawberry Layer Cake image

Roasting the strawberries is a real game-changer and brings out such an intense, sweet flavor in this cake, which gets added fragrance from elderflower cordial.

Provided by Benjamina Ebuehi

Yield Makes 1 round 6-inch (15-cm) layer cake

Number Of Ingredients 21

For the Cake:
Scant 2 cups (230 g) all-purpose flour
2½ tsp (11 g) baking powder
3 tbsp (45 ml) milk
2 tbsp (30 ml) elderflower cordial
1 cup (225 g) unsalted butter
1 cup plus 2 tbsp (230 g) superfine/caster sugar
Zest of 1 lemon
4 eggs
For the Purée:
Approximately 1 lb (400-450 g) fresh strawberries
¼ cup (50 g) superfine/caster sugar
2 tsp (10 g) vanilla bean paste
For the Buttercream:
½ cup plus 1 tbsp (150 g) egg whites
1 cup (200 g) superfine/caster sugar
1⅓ cups (300 g) unsalted butter, softened
For Assembly and Decorating:
6 tbsp (90 ml) elderflower cordial
Fresh strawberries, to decorate
Fresh elderflower, to decorate

Steps:

  • Preheat the oven to 350°F (180°C). Grease the base and sides of three deep, round 6-inch (15-cm) cake pans and line the bottoms with parchment paper.
  • To make the cake, sift together the flour and baking powder in a large bowl, and set aside. Mix the milk and elderflower cordial in a small bowl and set aside. Using a stand mixer or electric whisk, beat the butter, sugar and lemon zest for 5 minutes, or until pale and fluffy. Add the eggs one at a time, beating well after each addition. If the mixture looks like it's starting to curdle, add 1 tablespoon (8 g) of the flour mixture. Turn the mixer speed to low and add half of the flour mixture followed by the milk and elderflower. Stir in the remaining flour and divide the batter equally into the prepared cake pans. Bake the cakes for 35 to 37 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for 10 minutes before turning them out onto a wire rack to cool completely. Once cool, wrap them tightly in plastic wrap and place in the fridge to firm up.
  • To make the purée, preheat the oven to 375°F (190°C). Slice the stems off the strawberries, cut them in half and put them into a baking dish. Toss the fruit with the sugar and vanilla. Roast the strawberries in the oven for 30 to 40 minutes, stirring once halfway. The strawberries are done once they are soft and fragrant and the juices have turned into a syrup. Leave the strawberries to cool completely before transferring them to a food processor or blender and pulsing until smooth. Store in an airtight container in the fridge until you're ready to use it.
  • To make the buttercream, add the egg whites and sugar to the bowl of a stand mixer or a heatproof bowl. Make sure there are no traces of grease in the bowl as this will stop the meringue from whipping up. Place the bowl over a saucepan of simmering water, making sure that the base doesn't touch the water. Whisk the eggs and sugar constantly until the mixture reaches a temperature of about 150°F (65°C). If you don't have a thermometer, rub a little of the mixture in between your fingers. The eggs should be hot to the touch with all the sugar dissolved.
  • Remove the bowl from the heat and start whisking the egg whites on high speed in a stand mixer fitted with the whisk attachment or with an electric whisk. Beat until the whites are thick and have doubled in volume. Once the bowl is cool to the touch and with the mixer still running, add the butter a piece at a time. The meringue will deflate and will start to look a little runny or curdled. Don't panic-this is normal. Continue beating until you have added in all of the butter and the mixture is smooth and glossy. If after 10 minutes, your meringue buttercream is still soupy, chill it in the fridge for 20 minutes and then beat again. Add about 1/2 cup (125 g) of the strawberry puree and beat the buttercream for 2 minutes, or until smooth. Leave the buttercream at room temperature until you are ready to assemble.
  • Unwrap the cakes from the fridge and if any of them are domed, level them with a serrated knife or a cake leveler. All the layers need to be completely flat to ensure you don't end up with a wonky cake. Brush each cake layer with 2 tablespoons (30 ml) of elderflower cordial. Place one layer of cake on a cake board and put this board on a turntable, if using. If your buttercream has firmed up, whip it up again in the mixer until smooth. Add a scoop of buttercream and spread it out evenly with an offset spatula, pushing the buttercream right to the edge (it's fine if it spills over). Place the next layer on top of the first, but this time add about 1 tablespoon (8 g) of strawberry purée on top of the buttercream layer, leaving about 1 inch (2.5 cm) clear around the edge. Place the last layer topside down to give you a perfectly flat top.
  • Frost the top and sides of the cake with a thin layer of buttercream. Smooth the edges as much as you can with a bench scraper or palette knife. This is the crumb coat layer that will trap any stray crumbs and act as a base for the next layer. Place the cake in the fridge for 20 minutes to firm up before adding another layer of buttercream on the top and sides. Fill a piping bag fitted with an open star nozzle (I've used Wilton 8B) with any remaining buttercream and pipe swirls across the edge to make a wreath. Top the cake with fresh strawberries, a drizzle of any leftover puree and fresh elderflower (if in season).

TRIPLE-LAYER STRAWBERRY CAKE



Triple-Layer Strawberry Cake image

This is so good any time of year!

Provided by FireStarter77

Categories     Strawberry Cake

Time 2h40m

Yield 14

Number Of Ingredients 12

nonstick cooking spray
1 (15.25 ounce) package white cake mix
1 (3 ounce) package strawberry-flavored gelatin mix (such as Jell-O®)
4 large eggs
1 cup vegetable oil
½ cup white sugar
½ cup fresh strawberries, finely chopped
½ cup milk
¼ cup all-purpose flour
1 cup unsalted butter, softened
2 (16 ounce) packages confectioners' sugar
1 cup fresh strawberries, finely chopped

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray three 9-inch cake pans with nonstick cooking spray.
  • Mix cake mix, gelatin, eggs, oil, sugar, strawberries, milk, and flour for cake together in a large bowl with an electric mixer on low speed until just combined. Scrape the sides of the bowl, and increase mixer speed to medium; beat for 3 minutes. Pour cake batter evenly into the prepared pans.
  • Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 23 minutes. Cool cakes in pans on a rack for about 10 minutes. Remove from pans and cool completely in the refrigerator.
  • Meanwhile, make frosting. Beat butter in a large bowl at medium speed until it's pale yellow and fluffy. Add confectioners' sugar and strawberries and beat at low speed until well combined and creamy. Set in the refrigerator for 5 to 10 minutes to firm it up slightly (you just don't want it to be runny).
  • Spread one of the layers of cake with frosting then refrigerate. Frost the second layer and refrigerate until the frosting on both layers has firmed up a bit. Assemble all the layers and frost the top and sides. Refrigerate until ready to serve.

Nutrition Facts : Calories 723.3 calories, Carbohydrate 103.6 g, Cholesterol 88.7 mg, Fat 34 g, Fiber 0.7 g, Protein 4.5 g, SaturatedFat 11.4 g, Sodium 255.6 mg, Sugar 93.1 g

STRAWBERRY-LIME LAYER CAKE



Strawberry-Lime Layer Cake image

Fresh strawberries bring fruity flavor and gorgeous color to a lovely layered white cake.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h30m

Yield 12

Number Of Ingredients 7

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
2 tablespoons grated fresh lime peel
1 quart (4 cups) fresh strawberries
1/2 cup butter or margarine, softened
4 cups powdered sugar
1 1/3 cups whipping cream

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Generously spray two 8- or 9-inch round cake pans with baking spray with flour.
  • Make cake batter as directed on box--except stir lime peel into batter. Pour batter into pans. Bake and cool as directed on box for 8- or 9-inch rounds.
  • Reserve 3 whole strawberries for garnish. Cut remaining strawberries into thin slices. Finely chop enough of the sliced strawberries to equal 1/2 cup.
  • In medium bowl, beat butter with electric mixer on low speed about 30 seconds to soften, then beat on high speed until fluffy. Add chopped strawberries and powdered sugar; beat on low speed until sugar has been incorporated. Increase speed to medium; beat until frosting is fluffy. Divide frosting into fourths.
  • With long, sharp knife, split each cooled cake layer horizontally in half. Place 1 layer, cut side up, on serving plate. Spread with one-fourth of the frosting; top with half of the sliced strawberries. Add second layer, cut side down. Spread with one-fourth of the frosting. Add third layer, cut side up. Spread with one-fourth of the frosting; top with remaining sliced strawberries. Add remaining cake layer, cut side down. Frost top of cake with remaining frosting.
  • In medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Frost side of cake with whipped cream. Refrigerate at least 1 hour before serving. Garnish top of cake with whole strawberries just before serving. Store covered in refrigerator.

Nutrition Facts : Calories 530, Carbohydrate 76 g, Cholesterol 50 mg, Fat 4 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 58 g, TransFat 1/2 g

STRAWBERRY CAKE AND FROSTING I



Strawberry Cake and Frosting I image

If you love the beautiful flavor, aroma and color of strawberries, you will absolutely love this cake.

Provided by IMFLIPER

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h

Yield 12

Number Of Ingredients 9

1 (18.25 ounce) package yellow cake mix
1 (3 ounce) package strawberry flavored Jell-O® mix
3 tablespoons all-purpose flour
½ cup water
⅔ cup vegetable oil
4 eggs
1 (10 ounce) package frozen strawberries
½ cup butter
4 ¾ cups confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round pans.
  • In a large bowl, stir together cake mix, gelatin mix and flour. Make a well in the center and pour in water, oil, and eggs. Stir in half of the container of strawberries. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pans.
  • Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  • To make the Strawberry Frosting: In a large bowl combine butter, confectioners' sugar and the remaining half of the frozen strawberries. Beat on high speed until creamy.

Nutrition Facts : Calories 625.9 calories, Carbohydrate 94.8 g, Cholesterol 83.2 mg, Fat 26.6 g, Fiber 1 g, Protein 5 g, SaturatedFat 7.7 g, Sodium 390.7 mg, Sugar 77 g

Tips:

  • Mise en place: Before you start baking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and prevent any last-minute scrambling.
  • Use fresh strawberries: Fresh strawberries will give your cake the best flavor. If you can't find fresh strawberries, you can use frozen strawberries that have been thawed and drained.
  • Don't overmix the batter: Overmixing the batter can make the cake tough. Mix just until the ingredients are combined.
  • Bake the cake until a toothpick inserted into the center comes out clean: This is the best way to ensure that the cake is done baking.
  • Let the cake cool completely before frosting it: This will help prevent the frosting from melting.
  • Use a serrated knife to cut the cake: This will help prevent the cake from crumbling.

Conclusion:

This strawberry frosted layer cake is a delicious and beautiful dessert that is perfect for any occasion. The cake is moist and fluffy, and the frosting is light and airy. The strawberries add a pop of sweetness and color. With a little planning and effort, you can make this cake at home and impress your friends and family.

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