Strawberry Cream Cake

This Strawberry Cream Cake is layers of moist yellow cake, and topped with a sweet and fluffy strawberry frosting. This cake is bursting with strawberry, it's always a crowd favorite.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings Servings

Calories 345kcal

Equipment

Food processor
small saucepan
mixing bowls
8" cake pans
Whisk
Electric mixer

Ingredients

13.25 ounces yellow or white cake mix
½ cup milk
¾ cup melted butter
4 eggs
1 packet unflavored gelatin
1 ½ cups fresh strawberries
½ cup sugar
3 Tablespoons water

Frosting

1 cup butter softened
1 ounce freeze dried strawberries
3 ½ - 4 cups powdered sugar
2 teaspoons vanilla

Instructions

Wash and cut the stems off of the strawberries and place them into a food processor to puree the berries.
Place them into a small saucepan with the sugar and simmer over low heat for about 5 minutes, until the sugar is dissolved.
While the strawberries are simmering, place the packet of gelatin into the water and stir.
Let the gelatin sit for 5 minutes to bloom. Once thickened, scoop it into the simmering berries and stir well to dissolve the gelatin.
Remove from the heat and let it come to room temperature.
Preheat the oven to 350 degrees. Spray 2 - 8” cake pans with cooking spray containing flour.
Set them aside.
In a large bowl, whisk together the cake mix, milk, melted butter and eggs until well combined.
Once the strawberries have cooled, fold them into the cake batter.
Divide the cake batter equally between the 2 pans and place in the oven to bake for 25-30 minutes, just until a toothpick comes out cleanly.
Remove and let rest in the cake pans for 10 minutes, then turn the cakes out onto a cooling rack to cool completely.
To make the frosting, place the butter into a large bowl and beat it with an electric mixer for 1-2 minutes until the butter lightens in color.
In a food processor, place the freeze dried strawberries and pulse until they turn into dust.
Add the strawberries to the butter and beat until incorporated.
Add in the powdered sugar and vanilla and beat until smooth and creamy.
To stack the cakes, place the bottom layer on a cake pedestal or plate with the top facing up.
Place about ¾ c of frosting and smooth it into an even layer over the cake.
Place the next layer upside down, so that the bottom of the cake is facing up.
Spread the remaining frosting over the tops and sides until you achieve a smooth, even layer over all sides and top. Garnish with fresh strawberries if desired.

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