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Strawberry Layer Cake Recipe


Makes: 40 Servings
Skill Level:

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Step 1

Preheat oven to 350ºF. Spray 12 in. round pan with vegetable pan spray.

Step 2

In large bowl, combine 1 package cake mix, 1/2 cup sour cream, 4 egg whites and 2 tablespoons oil with electric mixer; beat on high 2-3 minutes. Reduce mixer speed to low; gradually add 1 package pureed strawberries. Continue mixing until well blended, about 2 minutes. Pour batter into prepared pan.

Step 3

Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 12-15 minutes. Remove from pan and cool completely. Repeat with remaining cake mix, sour cream, egg whites, oil and pureed strawberries. Bake 35-40 minutes. Cool in pan on cooling rack 12-15 minutes. Remove from pan and cool completely.

Step 4

Stack cooled cake layers, using strawberry preserves for filling. Spatula ice cake with buttercream icing. Top with sliced strawberries.

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Ingredients

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white cake mix

2 packages (18.25 ounces each) white cake mix

sour cream

1 cup sour cream

egg whites

8 egg whites (, divided)

vegetable oil

4 tablespoons vegetable oil (, divided)

thawed frozen sweetened strawberries

2 packages (16 ounces each) thawed frozen sweetened strawberries (, pureed, divided)

strawberry preserves

1 cup strawberry preserves (, pureed)

sliced fresh strawberries

sliced fresh strawberries

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Strawberry Layer Cake is rated 4.3 out of 5 by 11.
Rated 2 out of 5 by from I made this cake for my husbands birthday because he loves strawberries. Instead of using two 12 in. cake pans I used two 8 in. pans and cut the recipe in half. I baked for the time specified in the recipe (one at a time) and the cake wasn't done all the way so I baked for and extra 5-10 min. I inserted a toothpick and it came out clean. After the cakes cooled they kind of shrunk and deflated a little bit. And when I was done decorating it and we sliced into it, the color was nothing like the picture. It was more of a pinkish grey color. The taste was ok, but as the other reviewer stated, it was way too moist and almost "gummy" like the cake had not cooked all the way. Maybe since it used frozen strawberries and sour cream it had a little too much moisture in the batter. If I try this recipe again I might omit the sour cream. All in all, I was disappointed with the cake, but my husband kept insisting that it was good and tasted great. I think he was just being nice.
Date published: 2012-02-08
Rated 5 out of 5 by from Was so good. Instead of the snow white icing i went by the raspberry icing. I put strawberry preserves in the icing. Made it absolutely great. Everyone loved it.
Date published: 2011-11-01
Rated 5 out of 5 by from This cake was absolutely delicious. I made it with chocolate ganache filling, and people at my work were fighting over it (ha ha). If you use the chocolate ganache filling, you have to let the cake sit out for at least 4 hours if it's been in the refrigerator; otherwise, it's too hard to cut. And I wouldn't use a very thick layer of ganache for filling because it does weigh the cake down. It was sure tasty though.
Date published: 2011-07-23
Rated 4 out of 5 by from I made this cake for my daughter's 22 birthday and received many oooo's and awww's! It was easy to make... I used the Snow White Icing with white chocolate covered strawberries on top. It was not only delicious but also a beautiful cake.
Date published: 2011-05-12
Rated 2 out of 5 by from I must have done something wrong because my cake was way too moist. So moist that it was gummy. Perhaps I will omit the sour cream and use a little less strawberry puree. Tasted ok but the texture was terrible!
Date published: 2011-03-13
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