Strawberry Layer Cake

Friday, July 19, 2019

Homemade Strawberry Layer Cake with Strawberry Cream Cheese Frosting Recipe

Homemade Strawberry Layer Cake with Strawberry Cream Cheese Frosting Recipe - hands down the best strawberry cake EVER! Better than any bakery! SO easy to make and tastes amazing. Sugar, self-rising flour, strawberry jello, frozen sliced strawberries, vegetable oil, ricotta cheese, cream cheese, butter, powdered sugar, and strawberry extract. SO moist and packed full of strawberry flavor. Perfect for parties, holidays, and birthdays!
strawberry layer cake on a platter

The BEST Homemade Strawberry Cake

This Strawberry Layer Cake is the BEST! I could open a bakery and sell this cake it is so good! I'm not even joking. It is seriously that good! I will be making this cake for every birthday and holiday! The cake is so moist and packed full of strawberry flavor. There are frozen strawberries and strawberry jello in the cake batter. The frosting for the cake is made from cream cheese and more strawberries! This is definitely a strawberry lovers dream cake!

slice of strawberry layer cake on a plate

How to Make Strawberry Cake From Scratch

This cake looks impressive and it surprisingly easy to make. It is actually just as easy as making a strawberry cake from a box. One thing I really like about this cake is there is no butter in the cake, so there is no need to remember to take the butter out to soften before making the cake. I always forget to take out the butter! LOL!

To make the cake batter, mix together sugar, self-rising flour, strawberry jello, frozen sliced strawberries, vegetable oil, and ricotta cheese. Pour the batter into two 9-inch cake pans. Remove the cake from the oven and cool.

When you are ready to frost the cake, you are going to make an AMAZING strawberry cream cheese frosting. It is very simple. Mix together cream cheese, butter, strawberry extract, frozen strawberries, and powdered sugar.

Slice the cake layers into two making a total of four layers. Frost the cake with the frosting. Refrigerate the cake until ready to serve.

cream cheese frosted strawberry layer cake

Can I Freeze Strawberry Cake?

Yes! You can freeze the cake layers unfrosted and take them out when you are ready to serve the cake. Take the layers out of the freezer about 30 minutes to an hour before you want to frost the cake.

You can also freeze the leftover cake. Wrap the cake in plastic freezer wrap. I like to slice the cake into individual slices and freeze them wrapped in freezer wrap and stored in a freezer bag.

slice of strawberry layer cake on a plate

Tips for Making Homemade Strawberry Layer Cake 

  • Make sure to use 9-inch cake pans. The cake will overflow in 8-inch pans.
  • You can make the frosting ahead of time and refrigerate until ready to frost the cake. Stir the frosting until smooth before frosting the cake.
  • Make your own self-rising flour with 1 cup all-purpose flour, 1 1/2 tsp baking powder, and 1/2 tsp salt.
  • Use a cake leveler to get even cake layers.
  • Serve the cake at room temperature.
  • The cake will keep 2 to 3 days on the counter and 5 to 6 days in the refrigerator.
  • You don't need to refrigerate the cake even though it has cream cheese frosting. I do recommend refrigerating the cake if your house is warmer than 70ºF inside.






strawberry layer cake on a platter
strawberry layer cake slice on a plate
frosted strawberry layer cake on a platter
slice of strawberry layer cake on a plate
slice of strawberry layer cake on a plate
frosted strawberry layer cake
slice of strawberry layer cake on a plate




quick, easy, simple, jello, cream cheese frosting, freight house strawberry cake, from scratch, frozen strawberries, bakery-style, homemade
Dessert, Cake
American
Yield: serves 10 to 12

Homemade Strawberry Layer Cake Recipe

prep time: 15 minscook time: 35 minstotal time: 50 mins
Homemade Strawberry Layer Cake with Strawberry Cream Cheese Frosting Recipe - hands down the best strawberry cake EVER! Better than any bakery! SO easy to make and tastes amazing. Sugar, self-rising flour, strawberry jello, frozen sliced strawberries, vegetable oil, ricotta cheese, cream cheese, butter, powdered sugar, and strawberry extract. SO moist and packed full of strawberry flavor. Perfect for parties, holidays, and birthdays! #cake #strawberrycake

ingredients:

Cake
  • 2 cups sugar
  • 3-1/4 cups self-rising flour
  • 1 (3-oz) package strawberry jello
  • 1 cup frozen sliced strawberries with juices, thawed
  • 1-1/2 cups vegetable oil
  • 5 eggs
  • 3 Tbsp ricotta cheese
Strawberry Frosting
  • 12-oz cream cheese, room temperature
  • 1/2 cup butter, room temperature
  • 2 cups sugar
  • 1 tsp strawberry extract
  • 1 (2-lb) bag powdered sugar
  • 1/3 cup frozen sliced strawberries, thawed and drained

instructions:

  1. Preheat oven to 350ºF. Grease and flour two 9-inch cake pans. Set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, mix together the sugar, flour, and jello. Add the thawed strawberries and juice, oil, eggs, and ricotta cheese. Mix until thoroughly combined.
  3. Pour batter into prepared pans. Bake 25 to 30 minutes, until a toothpick comes out clean. Remove from oven and cool completely.
  4. To prepare the frosting, in the bowl of an electric mixer fitted with the paddle attachment, mix together cream cheese and butter until light and fluffy, about 1 to 2 minutes. Add sugar, strawberry extract, and thawed strawberry slices. Slowly add the powdered sugar until the desired consistency is reached.
  5. Cut cake each layer into two making four layers. Place one cake layer on a cake stand or plate. Spread some of the strawberry frosting on top. Top the frosting with the second layer and frost. Repeat with remaining layers and frost the tops and sides of the cake with remaining strawberry frosting.
  6. Refrigerate until ready to serve.

NOTES:

Make sure to use 9-inch cake pans. The cake will overflow in 8-inch pans.
You can make the frosting ahead of time and refrigerate until ready to frost the cake. Stir the frosting until smooth before frosting the cake.
Make your own self-rising flour with 1 cup all-purpose flour, 1 1/2 tsp baking powder, and 1/2 tsp salt.
Use a cake leveler to get even cake layers.
Serve the cake at room temperature.
The cake will keep 2 to 3 days on the counter and 5 to 6 days in the refrigerator.
You don't need to refrigerate the cake even though it has cream cheese frosting. I do recommend refrigerating the cake if your house is warmer than 70ºF inside.


MORE CAKE RECIPES:
5 Flavor Pound Cake
Pound Cake From Heaven
The BEST Chocolate Cupcakes
Lemon Sour Cream Pound Cake
White Almond Sour Cream Cake

RECOMMENDED PRODUCTS:
9-inch Cake Pans
Cake Leveler
Offset Spatula


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7 comments

  1. Your cake is so pretty I hate to even ask this, but could you make it in a 9x13 pan. I'm sure you would probably not need that much frosting but I can deal with that.

    ReplyDelete
    Replies
    1. Pat, I have not baked this cake in a 9x13-inch pan. I am sure you could. You will need to adjust the cooking time.

      Delete
  2. I'm going to pretend this is my birthday cake! hahahahaha yum! i love strawberry cake!

    ReplyDelete
  3. I also would like to know about making it in a 9x13 pan. I'll have to give it a try!!!

    ReplyDelete
    Replies
    1. I haven't made this in a 9x13-inch pan, so I can't say what the cooking time would be.

      Delete
  4. Curious why frozen strawberries instead of fresh? Never imagined ricotta cheese in a cake...

    ReplyDelete