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Strawberry Frosted Layer Cake

Name: Strawberry Frosted Layer Cake
Prep time: 40 min
Total time: 3 h 15 min
Yield: 12
Ingredients: 1 box Betty Crocker™ Super Moist™ white cake mix; Water, vegetable oil and whole eggs called for on cake mix box; 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); Whole fresh strawberries

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Prep 40 min
Total 3 hr 15 min
Servings 12

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The star of this beautiful cake is the fresh strawberry buttercream frosting that’s bursting with summer flavor. As impressive as it looks, this cake is made easy with Betty Crocker™ Super Moist™ white cake mix.

By Betty Crocker Kitchens

Updated Jan 12, 2018

Ingredients

Cake

1 box 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

Make With

Betty Crocker Cake Mix

Steps

1

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.
2

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.
3

Bake 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.
4

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.
5

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.

Tips from the Betty Crocker Kitchens

tip 1
If baking three layers but not all three fit in the oven, refrigerate one pan of batter until others are baked, and then bake remaining layer separately.
tip 2
To make a pinker frosting, add a few drops of red gel food color when adding strawberry jam to butter mixture.

Nutrition

570 Calories, 24g Total Fat, 4g Protein, 84g Total Carbohydrate, 65g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 570

Calories from Fat: 210

Total Fat: 24g; 37%

Saturated Fat: 11g; 57%

Trans Fat: 1/2g

Cholesterol: 85mg; 29%

Sodium: 410mg; 17%

Potassium: 85mg; 2%

Total Carbohydrate: 84g; 28%

Dietary Fiber: 0g; 0%

Sugars: 65g

Protein: 4g

% Daily Value*:

Vitamin A: 10%; 10%

Vitamin C: 8%; 8%

Calcium: 10%; 10%

Iron: 4%; 4%

Exchanges:

1 1/2 Starch; 0 Fruit; 4 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;