I love Florida strawberries. This recipe for Strawberry Layer Cake with Strawberry Buttercream Frosting continues that love affair.
This post, for strawberry layer cake with strawberry buttercream frosting, is sponsored by Florida Strawberry in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
I am a native Floridian and proud of it. While I have traveled to many places I have always lived in Florida. There are many things I love about my state – sugar sandy white beaches, the rich history, sunshine, stone crabs and the fact that we have a winter strawberry season that is currently in full swing, running from November to April. If you’ve read my other strawberry recipe posts on this blog, you already know of my love for the ruby red berry. This recipe for Strawberry Layer Cake with Strawberry Buttercream Frosting continues that love affair. Besides being delicious they are oh so good for you. Strawberries are virtually fat free, contain no cholesterol and are an excellent source of vitamin C and folic acid plus a good source of potassium.
It’s December as I write this and I’m thrilled to be able to get my fix of Florida strawberries from my local grocer. Fortunately, these beautiful berries will be in stores for a couple more months. Each year, in the spring at the end of the season, my family and I head over to Plant City to pick the luscious fruit on u-pick days. While I do use many of the fresh berries, I also freeze them for smoothies and milkshakes.
One of my favorite recipes to make with the fresh strawberries, especially when they just become available in stores, is my Mom’s strawberry layer cake with strawberry buttercream frosting. I remember when I was younger and she would make this cake I would sneak strawberries and eat them. She never let on that she knew, but I always thought I was being sly. My Mom passed away in 2014 and I’m always happy to make and share her recipes, especially ones that hold such fond memories for me. Christmas is the perfect time to make this stunning cake. The red of the strawberries and the pink tinge to the icing make it very festive for the holidays. I’m so lucky to live near the winter strawberry capital.
During the busy holiday season it’s nice to have an easy recipe. My Mom’s cake starts with a white cake mix and gets the pink color from strawberry gelatin. Now, take it from someone who knows, don’t use a yellow or butter cake mix. The color will be dingy. This is one cake I really take the time to grease and flour, I don’t use the flour cooking spray. Maybe it’s because it’s the way my Mom did it or maybe because I really don’t like the flour spray. It really doesn’t take any extra time. It’s little details that make this Strawberry Layer Cake with Strawberry Buttercream Frosting a stunning cake. Three-layer cakes always draw the ooh’s and ahh’s but take a few strawberries and dip them in chocolate to decorate the top of the cake plus more to serve your guests. Now, it’s over the top!
Enjoy other favorite layer cakes like Italian Cream Cake with Nutty Cream Cheese Frosting or All-Hallow’s Eve Orange Cake.
- 1 (18.25-ounce) package white cake mix
- 1 (3-ounce) package strawberry gelatin
- 4 large eggs
- 1/2 cup sugar
- 1/4 cup all-purpose flour
- 1/2 cup finely chopped fresh strawberries
- 1 cup vegetable oil
- 1/2 cup milk
Strawberry Buttercream Frosting
- 1 cup butter, softened
- 2 (16-ounce) packages powdered sugar, sifted
- 1 cup finely chopped fresh strawberries
- Beat the cake mix and next 7 ingredients at low speed with an electric mixer 1 minute. Scrape down the sides, and beat at medium speed 2 more minutes, stopping to scrape down sides, if needed. Strawberries should be well blended into batter.
- Pour batter into 3 greased and floured 9-inch cake pans.
- Bake at 350° for 23 minutes or until cakes spring back when lightly pressed with a finger.
- Cool in pans on wire racks for 10 minutes. Remove from pans; cool completely on wire racks.
- Spread Strawberry Buttercream Frosting between layers and on top and sides of cake. Garnish, if desired. Serve immediately, or chill up to 1 week.
- To Make Buttercream:
- Beat butter at medium speed with an electric mixer 20 seconds or until fluffy. Add powdered sugar and chopped strawberries, beating at low speed until creamy. (Add more sugar if frosting is too thin (from juicer strawberries, or add strawberries if too thick.)