Strawberry Layer Cake
The ultimate dessert for any celebration! This Strawberry Layer Cake combines fluffy cake layers with creamy, strawberry-infused frosting. It's a treat that brings smiles and joy to the table, making it perfect for birthdays and special occasions. Indulge in a slice tonight!
Equipment
- 9-inch Round Cake Pan
- Kitchen-Aid Mixer
- Cake Leveler
- Offset Spatula
Ingredients
- 2 cups Sugar
- 3.25 cups Self-rising flour
- 1 package Strawberry jello (3 oz)
- 1 cup Frozen sliced strawberries thawed with juices
- 1.5 cups Vegetable oil
- 5 eggs Eggs
- 3 tablespoons Ricotta cheese
- 12 oz Cream cheese room temperature
- 0.5 cup Butter room temperature
- 1 teaspoon Strawberry extract
- 1 bag Powdered sugar (2 lb)
- 0.33 cup Frozen sliced strawberries thawed and drained
Instructions
- Preheat your oven to 350ºF. Greasing and flouring two 9-inch cake pans is essential to ensure your cake layers release easily after baking. Set them aside while you prepare the batter.
- In the bowl of an electric mixer fitted with the paddle attachment, combine 2 cups of sugar, 3¼ cups of self-rising flour, and 1 (3-oz) package of strawberry jello. Mix together until well incorporated.
- Add in the 1 cup of thawed strawberries along with their juice, 1½ cups of vegetable oil, 5 eggs, and 3 tablespoons of ricotta cheese. Mix until everything is thoroughly combined, and the batter is smooth.
- Divide the batter evenly between the prepared pans. Use a spatula to spread it out evenly to ensure a uniform bake.
- Bake for 25 to 30 minutes. Keep an eye on the cakes; they are ready when a toothpick inserted in the center comes out clean.
- Once baked, remove the cakes from the oven and allow them to cool completely in the pans. This is crucial for the frosting application later.
- For the frosting, in a separate mixing bowl, combine 12 oz of cream cheese and ½ cup of butter. Mix on medium speed until it becomes light and fluffy, about 1 to 2 minutes.
- Gradually add 2 cups of powdered sugar along with 1 teaspoon of strawberry extract and ⅓ cup of thawed strawberry slices. Mix until well combined and reaches your desired consistency.
- Prep your cake layers by cutting each layer in half, resulting in four cake layers in total. Take your first layer and place it on a cake stand or plate.
- Spread a layer of the strawberry frosting on top of the first cake layer. Place the second cake layer on top and repeat this process until all layers are stacked and frosted.
- Frost the tops and sides of the cake generously with the remaining strawberry frosting. Ensure a smooth finish for a professional look.
- Refrigerate until you’re ready to serve. This cake can be made ahead of time, which makes it perfect for parties!
Notes
- Tip 1: Make sure to use 9-inch cake pans, as the cake will overflow in 8-inch pans.
- Tip 2: You can make the frosting ahead of time and refrigerate until ready to frost.
- Tip 3: Serve the cake at room temperature for the best flavor and texture.
- Tip 4: The cake will keep 2 to 3 days at room temperature and 5 to 6 days in the refrigerator.
- Tip 5: I recommend refrigerating the cake if your house temperature is warmer than 70ºF.