Strawberry Triple Layer Cake
Recipes Cakes Desserts Holidays Seasonal cooking
Description
Serve your family or guests the best cake ever with this strawberry cake. The secret to this cake is strawberry Jello. It gives the cake added strawberry flavor which everyone will appreciate.
Ingredients
Cake:
1 white cake mix
3 oz. box strawberry Jello
4 large eggs
1/2 c. sugar
1/4 c. all-purpose flour
1/2 c. fresh strawberries, finely chopped
1 c. vegetable oil
1/2 c. milk
Strawberry Buttercream Frosting:
1 c. unsalted butter, softened
32 oz. powdered sugar
1 c. fresh strawberries, finely chopped
Directions
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Cake:
Preheat oven to 350 degrees. Line three 9 inch cake pans with parchment paper; spray with non-stick cooking spray. (Preferably the baking non-stick cooking spray that contains flour). Set aside.
In a large bowl, mix all cake ingredients with an electric mixer on low, until just combined. Scrape the side of the bowl; increase speed to medium; beat for 3 minutes.
Pour cake batter into the prepared pans. Bake until a toothpick inserted into the center of the cakes comes out clean, about 23 minutes.
Remove from oven; cool cake in pans on rack for about 10 minutes. Remove from pans; cool completely.
*If using the following recipe for Strawberry Buttercream, refrigerate cakes until completely chilled.
Meanwhile, make Strawberry Buttercream Frosting:
In a large bowl, beat the butter at medium until pale yellow and fluffy. Add powdered sugar and strawberries; beat on low speed until well combined and creamy. Place in the refrigerator for about 5-10 minutes, to firm it up slightly, so that it won't be runny.
Spread one of the cake layers with frosting; refrigerate. Frost a second layer; refrigerate until the frosting on both layers has firmed up a bit. Assemble all the layers; frost the top and sides. Refrigerate.
Serve garnished with more strawberries and mint, if desired.