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Strawberry Layer Cake

A scratch strawberry layer cake with cream cheese icing.
Course Dessert
Cuisine American
Keyword Strawberry Layer Cake
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 12
Author Cookie Madness

Ingredients

  • 6 ounces unsalted butter, softened (170 grams)
  • ½ cup vegetable oil
  • 3 cups granulated sugar (580 grams)
  • 5 large eggs
  • 3 cups cake flour (360 grams)
  • ¼ teaspoon baking soda
  • ¾ teaspoon salt omit ½ tsp if using salted butter
  • 2 tablespoons strawberry gelatin
  • 1 cup frozen strawberries thawed and pureed (measure first)
  • ¼ cup room temperature milk
  • 1 teaspoon vanilla
  • ¾ teaspoon red food coloring or red gel as needed

Frosting

  • 1 ½ - packages 12 ounces cream cheese, softened
  • 6 ounces unsalted butter softened plus a pinch of salt (or use salted)
  • 6 cups 24 oz confectioners' sugar
  • 2 teaspoons vanilla extract

Instructions

  • Preheat oven to 350°F. Spray three 9-inch round layer pans with flour-added cooking spray and line bottoms with rounds of parchment paper (the cake is sticky!).
  • In a large mixing bowl using an electric mixer, beat butter until creamy. Gradually add oil and mix well, then gradually add sugar, beating until very light and fluffy. Add eggs, one at a time, beating well after each addition.
  • Sift flour, baking soda, salt and gelatin powder. Set aside.
  • Combine pureed strawberries, milk, vanilla extract and red food coloring.
  • Reduce speed on mixer to a low setting and stir flour mixture and milk mixture alternately into the batter, beginning and ending with the flour mixture. Divide batter evenly among pans and bake 30-35 minutes or until tops spring back if lightly pressed in their centers. Cool layers in pan for 10 minutes, then turn out onto racks to completely cool before frosting.
  • Frosting: Beat cream cheese with butter until smooth. Gradually beat in confectioners' sugar on a medium speed setting until light and fluffy. Blend in vanilla extract and continue beating until frosting has a satiny appearance. Spread generously between layers and over the sides and top of the cake.

Notes

This recipe is based on a recipe from Domino sugar.