Homestyle Strawberry Layer Cake
This classic strawberry layer cake delivers comforting, old-fashioned flavor with a vibrant pink crumb and luscious berry-infused frosting. Perfect for festive gatherings or simply savoring a sweet slice of nostalgia, this cake combines moist, strawberry-enhanced layers with a creamy butter-strawberry icing that makes each bite memorable.
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Servings: 24
Ingredients
For the Cake Layers:
- ½ cup crushed ripe strawberries (fresh or defrosted from frozen)
- 4 whole eggs large
- 1 teaspoon pure vanilla extract
- ½ cup full-fat milk
- ¼ cup thick sour cream
- 1 box 15.25 oz plain white cake base mix
- 1 3 oz packet of strawberry-flavored gelatin powder
- ½ cup neutral cooking oil e.g., vegetable oil
For the Frosting:
- ¼ cup finely minced or blended fresh strawberries
- 1 cup unsalted butter softened to room temperature
- 1 teaspoon vanilla extract
- 3 cups sifted confectioners’ sugar
- A pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and dusting them with flour or fitting them with parchment circles.
- In a large mixing bowl, combine the boxed white cake mix with the strawberry gelatin powder. Whisk to blend the dry ingredients evenly.
- To the dry mixture, add the eggs, milk, vegetable oil, sour cream, mashed strawberries, and vanilla extract. Using an electric mixer on medium speed, beat for approximately 2 minutes until the batter is velvety and uniformly mixed.
- Evenly pour the prepared batter into the two pans, smoothing the surface with a spatula.
- Place in the oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the baked cakes to cool in the pans for 10 minutes. Carefully remove them and set on wire racks to cool fully before assembling.
- Meanwhile, prepare the strawberry frosting. In a separate large bowl, beat the softened butter until it becomes pale and fluffy.
- Gradually incorporate the powdered sugar, adding one cup at a time and beating well between each addition.
- Stir in the pureed strawberries, vanilla extract, and a pinch of salt. Mix until the frosting is smooth. If the consistency is too runny, add a bit more powdered sugar. If it's too stiff, adjust with a splash of milk.
- Once cakes are completely cooled, trim the domed tops if necessary. Position one cake round on a serving plate and spread an even layer of frosting across the top.
- Gently place the second cake layer on top, then frost the entire cake—top and sides—until evenly covered.
- Optional: Adorn with fresh strawberry slices or whole berries for decoration. Refrigerate for 20 to 30 minutes before slicing to achieve clean, sharp cuts.