Light Strawberry Layer Cake
Ingredients
- 1 (15.25 ounce) package white cake mix (such as Pillsbury Moist Supreme Classic White Cake Mix)
- 1 cup water
- 3 large eggs
- ½ cup vegetable oil
- 1 (3 ounce) package strawberry-flavored gelatin (such as Jell-O), divided
- 4 teaspoons strawberry extract, divided
- 2 cups fresh strawberries
- 1 (8 ounce) package cream cheese, softened
- ½ cup confectioners' sugar, or more to taste
- 1 pint heavy cream
- ½ cup confectioners' sugar, or more to taste
- 2 teaspoons clear vanilla extract
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line three 9-inch round cake pans with parchment paper.
- Beat cake mix, water, eggs, and oil in a large bowl with an electric mixer on medium speed for 2 minutes. Pour ⅓ batter into 1 prepared pan. Stir ½ strawberry gelatin and 2 teaspoons strawberry extract into remaining batter; divide between remaining 2 prepared pans.
- Bake cakes in the preheated oven until a toothpick inserted into centers comes out clean, 15 to 20 minutes. Line a large wire rack with parchment paper. Invert cakes onto the rack; cool completely.
- Set aside 9 to 12 whole strawberries for decoration; chop remaining strawberries and pat dry with a paper towel.
- Beat cream cheese with remaining ½ strawberry gelatin; add remaining 2 teaspoons strawberry extract and ½ cup confectioners' sugar and beat until filling is smooth. Fold in chopped strawberries.
- Place 1 pink layer on a cake plate; cover with ½ strawberry filling. Top with 1 plain cake layer; cover with remaining ½ strawberry filling. Position remaining pink layer on top.
- Beat cream, ½ cup confectioners' sugar, and vanilla extract together in a large bowl until stiff peaks form. Spread frosting over top and sides of cake. Place a piece of parchment paper on top; run spatula over the paper to smooth the top. Peel off the paper.
- Pipe 9 to 12 frosting swirls around cake rim; place whole strawberries on top.
Source
Original recipe: View Original