Strawberry Frosted Layer Cake

I’m so excited to share my first recipe with y’all as a Betty Crocker Maker – say hello to this beautiful and delicious Strawberry Frosted Layer Cake! A lot of people have asked me what being a Betty Crocker Maker entails. To make it really simple, you can be on the lookout for a monthly Betty Crocker recipe that I revamp and put a little PSK spin on every month for the next six months! My recipes and videos will be featured on their website, emails, and social as well.

Being asked to be a Betty Crocker Maker has been a dream come true. Growing up my dad always called me “Betty Crocker” anytime I was in the kitchen baking – which was a lot! ;) Many of you may know or may not know that my dad passed away in 2016. He was in a car accident on the day of my little brother’s graduation. It was and still is the hardest thing I’ve ever been through, but I can confidently say that God is good and He is faithful. Since then, I’ve experienced the power of the Holy Spirit in a way I never knew was possible. So when I hear the name Betty Crocker it immediately makes me think of my dad. I feel like being asked to represent Betty Crocker for my love for food and baking is a true gift from the Lord. I cannot wait to share many more Betty Crocker-inspired recipes with you all over the next several months!

Okay now onto the recipe! :) When it comes to fabulous cakes, it's all about that base, right? This strawberry layer cake begins with these moist vanilla cake layers. I made the layers extra special by using 1 cup of buttermilk instead of water with the cake mix. I also added two extra egg yolks, half a teaspoon of vanilla extract, and a pinch of coarse kosher salt. These extra ingredients not only turn the flavor volume up but also make the cake super moist.

Then comes the pièce de résistance – the STRAWBERRY FROSTING! The key is to use fresh pureed strawberries. Not only does the puree make it extra delicious but it also makes the icing a perfect shade of pink. Bonus you don’t have to use red food coloring. :)

The combination of unsalted butter and cream cheese makes this frosting stand out from the rest. Again I added some vanilla extra and a pinch of coarse kosher salt to really amplify the flavors and take the icing to the next level!

Sutton & Rhett loved helping me decorate the cake with fresh strawberries! They add the perfect texture to the cake and make it super fresh and delicious. I cut and wrapped some fresh flowers with tape and they made this cake a showstopper. I love foolproof tricks for making a cake look beautiful.

August's essence is captured in each bite of this Strawberry Frosted Layer Cake. Gather friends, indulge, and relish the last few days of summer's sweetness, one slice at a time. Enjoy y’all. :)

Here is the link to my favorite cake stand.

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Strawberry Frosted Layer Cake

Yield: 10

Author: Hayden Jordan

Prep time: 30 MinCook time: 13 MinInactive time: 1 HourTotal time: 1 H & 43 M

Ingredients

Cake

• 1 box Betty Crocker Super Moist White Cake Mix
• 1 cup buttermilk, room temperature
• ½ cup vegetable oil
• 3 whole eggs, room temperature
• 2 egg yolks, room temperature
• ½ teaspoon vanilla
• Pinch coarse kosher salt
• Non-stick baking spray with flour

Frosting

• 12 tablespoons (1 ½ sticks) unsalted butter, room temperature
• 4 ounces cream cheese, room temperature
• 3 tablespoons fresh strawberry puree
• 3 ½ cups powdered sugar
• ½ teaspoon vanilla
• Pinch coarse kosher salt
• 1 cup sliced fresh strawberries (about 10 medium), to layer in between the frosting and cake

Instructions

Cake

1. Preheat the oven to 350 degrees.
2. In a large bowl using a handheld electric mixer, beat the cake mix with the buttermilk, vegetable oil, eggs, egg yolks, vanilla, and a pinch of coarse kosher salt for 90 seconds.
3. Spray three 8-inch cake pans with non-stick baking spray containing flour.
4. Divide the batter evenly between each cake pan, about 1 ¼ cups each. A baking scale is the most accurate way to measure.
5. Bake for 13 minutes or until a toothpick inserted in the center comes out clean.
6. Cool in pans for 10 minutes before flipping the cakes onto cooling racks. Let them cool completely before frosting, about 1 hour.

Frosting

1. Using an electric mixer fitted with the paddle attachment, beat together the unsalted butter and 4 ounces of cream cheese (both at room temperature) on low speed until thoroughly combined.
2. Slowly add the powdered sugar ½ cup at a time. Then add 3 tablespoons of fresh strawberry puree. Finish with a pinch of coarse kosher salt and vanilla.
3. Layer the fresh strawberries in between each piece of cake.
4. When frosting the cake, do a crumb layer first, refrigerate for 30 minutes, and finish with the remaining frosting.

Notes

Recipe adapted from Betty Crocker. 

The buttermilk and egg yolks take this cake to the next level!

The fresh strawberry puree makes the best homemade strawberry frosting and provides a beautiful color & texture! Top with pretty flowers for an extra wow factor.

Recommended Products:

Famille Rose Cake Stand

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