Strawberry Frosted Layer Cake
Prep Time:
40 Minutes
Cook Time:
Total Time: 3 Hours
15 Minutes
Servings: 12
Ingredient List
Cake
- 1 box (16.25 oz) Betty Crocker™ Super Moist™ White Cake Mix
- Water, vegetable oil and whole eggs called for on cake mix box
Frosting
- 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)
Decoration
- Whole fresh strawberries
Preparation
- 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.
- ake 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.
