This light and fluffy cake is perfect for celebrating any special occasion or simply enjoying a sweet treat. Bursting with fresh strawberries and airy layers, it’s sure to become a favorite in your dessert rotation.
Start by heating your oven to 350°F and lining three 9-inch cake pans with parchment paper. In a large bowl, mix the cake mix, water, eggs, and oil using an electric mixer on medium speed for about two minutes until smooth. Pour a third of the batter into one pan. To the remaining batter, stir in half of the strawberry gelatin and 2 teaspoons of strawberry extract, then divide that evenly between the other two pans.
Pop the cakes into the oven and bake for 15 to 20 minutes, or until a toothpick comes out clean. Once done, flip the cakes onto a wire rack lined with parchment and let them cool completely.
While the cakes cool, set aside 9 to 12 whole strawberries for decorating later. Chop the rest and gently pat them dry. For the filling, beat the cream cheese with the remaining strawberry gelatin, then mix in the other 2 teaspoons of strawberry extract and some powdered sugar until smooth. Fold in the chopped strawberries.
To assemble, start with one of the pink layers on your plate, spread half the strawberry filling evenly over it, then add the plain cake layer on top. Spread the remaining filling over that, and finish with the second pink layer.
Whip the heavy cream, powdered sugar, and vanilla until it’s thick and spreadable. Cover the entire cake with this frosting. For a smooth finish on top, place a piece of parchment over the cake and run your spatula across it before peeling it off. Finally, pipe some swirls of frosting around the edges and top each with a whole strawberry for a pretty finish.
- Make sure your eggs and butter are at room temperature for better mixing.
- Gently fold the batter to keep it light and airy.
- Use fresh, ripe strawberries for the best flavor and natural sweetness.
This cake is light, fluffy, and bursting with fresh strawberry flavor. It’s perfect for spring and summer gatherings or any time you want a sweet treat that isn’t too heavy. The airy texture makes every bite feel like a little celebration.
Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream. Fresh mint leaves or a sprinkle of powdered sugar can add a pretty finishing touch. It also pairs well with a cup of tea or light white wine.
Store the cake in an airtight container in the refrigerator to keep it fresh for up to three days. If you want to keep it longer, wrap it tightly and freeze for up to two weeks. Let it thaw completely before serving.
