A Light, Fresh, and Irresistibly Berry-Filled Dessert
This Strawberry Layer Cake is the perfect balance of fluffy vanilla cake, juicy strawberries, and airy whipped cream frosting. Unlike heavy buttercream cakes, this version is light, refreshing, and bursting with real strawberry flavor—making it ideal for birthdays, summer parties, or any special occasion.
With a hint of strawberry gelatin for extra vibrancy and fresh strawberries folded into every layer, this cake is moist, flavorful, and visually stunning. Plus, it’s easier than scratch cakes thanks to a cake mix shortcut!
📝 Ingredients Breakdown
For the Cake:
- 1 box white cake mix (plus required ingredients: eggs, oil, water)
- 3 oz strawberry gelatin (adds flavor & moisture)
- ½ cup chopped fresh strawberries (for real fruit texture)
For the Strawberry Cream Filling:
- 1 cup heavy whipping cream (chilled)
- ½ cup powdered sugar (sweetens & stabilizes)
- ½ tsp vanilla extract (enhances flavor)
- 1 cup finely chopped strawberries (distributes evenly)
For the Whipped Cream Frosting:
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- ½ tsp vanilla extract
Optional Garnish:
- Fresh strawberry slices
- Mint leaves
👩🍳 Step-by-Step Instructions (With Pro Tips!)
1️⃣ Bake the Cake Layers
- Preheat oven to 350°F (175°C). Grease & flour two 8-inch round pans (or line with parchment).
- Prepare cake mix as directed on the box.
- Mix in strawberry gelatin until fully dissolved.
- Fold in chopped strawberries (pat them dry to avoid excess moisture).
- Divide batter evenly and bake 25–30 mins (toothpick should come out clean).
- Cool completely before assembling (warm cake melts whipped cream!).
2️⃣ Make the Strawberry Cream Filling
- Whip heavy cream to soft peaks.
- Add powdered sugar & vanilla, then whip to stiff peaks.
- Gently fold in chopped strawberries.
- Refrigerate until ready to use.
3️⃣ Prepare the Whipped Cream Frosting
- Whip cream, sugar, and vanilla until stiff peaks form.
- Keep chilled (if frosting softens, re-whip briefly).
4️⃣ Assemble the Cake
- Place first cake layer on a serving plate.
- Spread strawberry filling evenly, leaving a small border.
- Top with second layer.
- Frost the entire cake with whipped cream.
- Garnish with strawberry slices and mint.
- Chill 1+ hour before slicing (for clean cuts).
❓ Frequently Asked Questions (FAQs)
1. Can I use frozen strawberries?
✅ Yes, but thaw, drain, and pat dry to prevent a soggy cake.
2. How do I stabilize the whipped cream?
- Add 1 tsp cornstarch while whipping (helps it hold shape).
- Or use ½ cup mascarpone cheese for extra firmness.
3. Can I make this ahead?
- Cake layers: Bake 1 day ahead, wrap tightly, and store at room temp.
- Frosting & filling: Make day-of for best texture.
- Assembled cake: Keep refrigerated up to 2 days.
4. Why did my cake sink?
- Overmixed batter (develops too much gluten).
- Underbaked (test with a toothpick!).
5. Can I use a different frosting?
✅ Cream cheese frosting or stabilized whipped cream works well.
💡 Pro Tips for Success
✔ Chill mixing bowl & beaters before whipping cream.
✔ Dust strawberries with flour to prevent sinking in batter.
✔ Use a cake ring or acetate strip for cleaner layers.
✔ Slice with a hot knife for smooth edges.
🎂 Serving & Storage
- Best served chilled (whipped cream firms up).
- Store covered in fridge for up to 3 days.
- Freeze unfrosted layers for up to 1 month.
✨ Final Thoughts
This Strawberry Layer Cake is a foolproof, crowd-pleasing dessert that’s lighter than traditional cakes but just as delicious. The juicy strawberries in every bite and cloud-like whipped cream make it irresistible!
Want to make it even fancier? Try adding a strawberry glaze or white chocolate drizzle on top!
Have questions? Ask below—we’re happy to help! 😊🍓
