does it matter what brand of boxed cake I use? Enjoy Happy Mothers Day. When you cut a piece, cover the exposed cake with plastic wrap to prevent drying. Its one of the best strawberry cake recipes I’ve tasted, and it is gorgeous. Still waiting on the cakes to cool now and really hope this cake works as well as yours! Can’t wait to go home tonight and try it. I made this with thawed and drained frozen strawberries, and the frosting was a good consistency to work with. Iulia Boariu from London on February 26, 2015: Brilliant! This intense triple-decker strawberry layer cake is super moist and lovingly crafted with a sweet buttercream frosting that’s addictingly delicious. The smell of this cake is currently wafting through my house, and I can’t wait to try it. Thank you for such a wonderful cake recipe! Needless to say I have to make it again this year. Hi Amanda! I used two cake pans, and then cut the cakes in half, so I had four layers. Thanks for your comment . Strawberries dipped in white chocolate would be spectacular! Frosting: The recipe you are suggesting for the frosting is not one I’ve used so I’m sorry but I can’t really tell you if it will work. Scrape the side of the bowl, and increase mixer to medium and beat for 3 minutes. Made it twice and it was not creamy at all. That’s such a bummer! Maybe you can cook out all the liquid from the strawberries and make a jam first. I’m so glad to hear you liked the cake. I’m so excited you’re going to make this for your wife’s birthday! Even seasoned bakers love this little beauty. You’re so welcome, Kim. Hi Brig! Could I make this in a bundt pan? Please reply before the end of this week for I am making 2 more cakes. Set aside. I’ll bake it this weekend then send another text after I’m done to let you know how it turns out. I’m not sure I understand what you mean. I cooled in the fridge for an hour so I could handle it to cut the layers. If I want to just make 2 layers, should I then be following the recipe on the box plus add the Jell-O mix? Somehow, no matter how they cut down on the size, the standard, straight off the shelf size always works! I followed the directions to the “t”…refrigerating after each layer…making sure the icing was cold. Added some vanilla extract in hopes of helping the flavor but the sugar taste was still overpowering. If your cake sinks in the middle: This strawberry cake is a moist dense dreamy delight. <3. Would make the cake again but next time I will just “ice” it with fresh whipped cream instead. This goes on my list for new cakes to try! That however was not an issue as I know typical mixing steps. I’d love to hear how it comes out if you give it a try! Then blend up some yummy strawberry frosting while the cake is cooling. They can slow thaw overnight in the fridge and you can whip up the icing when you’re ready to put your cake together. I have one recipe for a yummy coffee cake that’s baked in a bundt pan and it used to always stick. Thanks so much for sharing it Glad this recipe made your rotation. Hi Kathleen, With the left over berries, I strain the juice and use some of it in my icing, instead of whole berries, and that makes it much easier to adjust the consistency. Now let me share with you our family favorite recipes! I used 3 8″ pans and it made a beautiful cake! I'm an experienced baker and this cake turned out awful! Kathleen, how kind of you to answer all of these questions. I’m sorry you thought the frosting was too sweet. This cake is absolutely delicious!! For the icing, Based on the link you can try and use salted butter instead. I hope you bake this again . This strawberry layer cake isn’t one of those runs of the mill fruit cake recipes. Hi Kathleen, do I use 9 inch or 6 inch round pans? It was delicious but I had a terrible time with the decorative sliced strawberries on top of the cake. Sugar? It means after dicing them . Hi Vanessa. Yay I am happy you loved this cake and thank you for sharing your thoughts with us! For the too loose strawberry buttercream. I made this cake and the icing today for my daughter’s birthday. If using the following recipe for Strawberry Buttercream refrigerate cakes until completely chilled. Just tried this yesterday for my MIL’s birthday cake. It is my favorite and it uses 1 pkg frozen strawberries. Hi CD. Thank you so much for sharing, the cake was totally gone by the time I left. Try Strawberry Sheet Cake next time . Guess what I will be doing this weekend? Place another layer of cake on top and repeat. This cake made my family so happy this Thanksgiving. Personally, I love when a cake looks a bit homemade so I don’t usually bother to take this step. I also made it in a 9×13 Pyrex, so I just made 1/2 the frosting recipe, and it was plenty and super easy to ice. Let us know how it turns out. No, it should not be gummy. So I added another 1/2 cup of butter and am hoping it’s not too buttery flavored. I’m raking it to church and will add the berries once I get there. Disregard the box instructions. I’m so glad you liked the cake. So glad to hear you liked it! Hi Elizabeth. It was clumpy and not at all smooth. It was absolutely one of the best cakes I’ve ever tasted. I make it exactly as written. Everyone raved about it and I must say it was soooo good. How about the ratio of the other cake ingredients in your recipe? Instead of the buttercream could you make a cream cheese frosting and add the fresh strawberries? To your point that butter should be added, I think that would be very problematic. Gonna Want Seconds is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Kathleen, Hi Kelcie. This cake is very moist and dense. I have a suggestion for the icing. of baking did the trick. Hey Penny. I made it for my oldest, who is a strawberry fiend, but who also doesn't like cakes or frostings that are so sweet they overwhelm natural flavors (yeah, I know. Have you ever made the frosting with freeze dried strawberries? If frozen is your only option, chop them before they thaw completely and drain them well. Glad I'm not the reason this cake failed. It wont be a problem with the Jello. To Make a 3-Layer Strawberry Cake: Triple the cake recipe; increase the frosting recipe by 2.5 (or triple it if you like a large amount of frosting and want to be sure to have enough). Well worth the effort! There are lots of different things you can do with this intense strawberry layer cake, but it must cook completely to avoid falling. I am currently in a country that doesnt sell it. It is butter, confectioners sugar, milk or cream and vanilla. Cake more spectacular if dip whole berries in white chocolate and place on top. Hi, Sonia. In a large bowl, stir together cake mix, egg whites, oil, water and margarita mix. You may need more or less powdered sugar—depending on what consistency you desire, and how sweet the berries were that you used in the puree. I only have two tins, could I bake the third one after the others have baked. 1/2 cup (1 stick) butter, room temperature. Honestly, this recipe is tried and true for literally over 20 years. This particular beautiful pink bombshell really should be made no earlier than June. Scrape the … Start with jusy a quarter or a half a cup of strawberry puree in the butter cream. Variations can be made for any number of flavors. I bought pre washed and cut strawberries at Publix and it made the process so easy for making the purée! On thanksgiving I followed recipe exactly. The tops of the cakes should be springy to the touch, and a cake tester (aka wooden toothpick or skewer) inserted into the center of each cake should come out clean. This cake looks amazing and I’m going to make it for Memorial Day tomorrow. I bought a moist French vanilla cake mix with pudding in the mix. flipped over this cake. I left out the brown sugar and replaced with more granulated sugar. I can’t wait to hear how it comes out!! It should return to the fridge immediately after serving but this little beauty is gonna’ get gobbled up. I’m in love with the flavor of this cake, so I’ve only used the strawberry jell-o <3. I hope this helps, and let us know how it turns out! I like a combination of cream cheese and butter with confectioners sugar for frosting. When i made it today though, even though my cake was done the centers still fell. I find it fabulously so <3. I know other people have had a problem with the cake sinking, but when I talk with them, it’s because their cakes were slightly under baked. It sounds delicious but I think it would be even more difficult to work with. Happy baking! The cakes are moist and have a delicate crumb, and can split from the weight of frosting if even a little bit warm. Just wanted to say that i made this cake quite few times and it was amazing. Strawberry season is just about over here in Florida so to see it go I baked a cake. Hi Kathleen I am excited to try this recipe soon- It will actually be my first attempt at baking a layered or a frosted cake! But on Chris I had accidentally bought salted butter and I think it made the frosting taste even better. Spread some of the strawberry frosting on top. Pour batter into pans and bake at 350 … Hope you find a new recipe from the blog to try soon! Thank you for sharing it. Hi, They are mixed in with the cake mix. Preheat oven to 325F. The ripe strawberry flavor is evenly distributed throughout the layers of cake and frosting. isn't this cake missing a wet component? Can’t wait to try your other recipes!!! Thanks so much for pinning. I have made this with cupcakes, so delicious! Also, oven temperatures can vary widely. I’m really sorry to hear the frosting didn’t work for you. The frosting would be soooo much easier to work with as well! hi, This was the best cake I have made ever and I pureed the strawberries for the cake (added 1/2 cups sugar in the strawberries and pureed in blender and then added about 1/ 2 cups sugar in the cake too and I added 1/ 4 tsp. Assemble all the layers and frost the top and sides. Wow, this sounds so good! It was a huge success! - The Food Neda, Switch out the pan and make a strawberry bundt cake or move around the strawberries and jello for a yummy. Also, any suggestions on a good cake mix to start with? Content and photographs are copyright protected. Hi Amber. Then fold that into the buttercream. Jan has been cooking and writing about food for over 20 years. I’m so sorry I’m not familiar with gluten-free cooking and baking . I was a little worried the frosting would be a bit sweet but letting it meld flavors overnight helped and honestly everyone or actual jello? I could eat the frosting by the spoonful too! This looks amazing, I just had a quick question to clarify. It will definitely hold up overnight in the frige. Bake in preheated oven for 25 to 30 minutes. I will be using skewers this time around to keep them in place until the icing is set. That said, it is a very sweet cake. You can also subscribe without commenting. Thank you for the recipe and the pictures (I decorated it on top like in your pictures!). The only good thing was the whipped cream. Can I use salted butter in the icing if I do not have any unsalted butter? Your cakes look amazing. I couldn’t find the box with 18.25 oz, so I used a 16.5 oz box and just added a little under 1/2 a cup of cake flour in desperation. I’m sorry I haven’t tried it in a bundt pan. Can I use strawberry cake mix instead of white cake? I had the same problem!! The champagne should work but it lacks the fat and creaminess the milk supplies. In the bowl of a stand mixer fitted with the … The pudding in the cake mix may increase the chances of the cake falling in in the center. The icing worked much better by refrigerating it like you said. Plus, you’ll look like a superstar in the kitchen! This was the easist cake I’ve made and my daughter and family loved it! Yes, they are! Then I was surprised to find my husband’s grandmother also makes the same exact cake, so we assumed it was an old southern recipe. I followed the recipe to the letter with one exception. Literally the best strawberry cake I’ve ever eaten , and to think I made it! I can’t wait to try this recipe and I’m sure these extra tips will come in handy. I would think it would work out very well with less sugar too. I totally know exactly what you’re talking about though. I have not made it in that size pan so I can’t advise on the baking time. Glad you recreated it here! 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