Light Strawberry Layer Cake

This light strawberry layer cake recipe is a refreshing and light strawberry layer cake. You can make the cake from scratch using one of the recipes on this site. The layers can be wrapped in plastic wrap and frozen one to two days before assembling the cake. Decorate top with white chocolate shavings.

Print Recipe

Prep Time 45

Cook Time 15

Total Time 1 30

Course lunch/dinner

Cuisine American

Servings 12 people

Calories 9222.2 kcal

Equipment

1 Electric Mixer Stand or hand-held for efficient beating of batter, filling, and frosting.
3 9-inch Round Cake Pans Essential for baking the individual cake layers.
2 Large Mixing Bowls For preparing cake batter, filling, and whipped cream frosting.
1 Wire Rack For cooling the cake layers completely before assembly.
1 Offset Spatula Ideal for spreading fillings and frosting smoothly and evenly.

Ingredients

Main

1 15.25 ounce package white cake mix (such as Pillsbury Moist Supreme Classic White Cake Mix)
1 cup water
3 large eggs
½ cup vegetable oil
1 3 ounce package strawberry-flavored gelatin (such as Jell-O), divided
4 teaspoons strawberry extract divided
2 cups fresh strawberries
1 8 ounce package cream cheese, softened
½ cup confectioners' sugar or more to taste
1 pint heavy cream
½ cup confectioners' sugar or more to taste
2 teaspoons clear vanilla extract

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Line three 9-inch round cake pans with parchment paper.
Beat cake mix, water, eggs, and oil in a large bowl with an electric mixer on medium speed for 2 minutes. Pour ⅓ batter into 1 prepared pan. Stir ½ strawberry gelatin and 2 teaspoons strawberry extract into remaining batter; divide between remaining 2 prepared pans.
Bake cakes in the preheated oven until a toothpick inserted into centers comes out clean, 15 to 20 minutes. Line a large wire rack with parchment paper. Invert cakes onto the rack; cool completely.
Set aside 9 to 12 whole strawberries for decoration; chop remaining strawberries and pat dry with a paper towel.
Beat cream cheese with remaining ½ strawberry gelatin; add remaining 2 teaspoons strawberry extract and ½ cup confectioners' sugar and beat until filling is smooth. Fold in chopped strawberries.
Place 1 pink layer on a cake plate; cover with ½ strawberry filling. Top with 1 plain cake layer; cover with remaining ½ strawberry filling. Position remaining pink layer on top.
Beat cream, ½ cup confectioners' sugar, and vanilla extract together in a large bowl until stiff peaks form. Spread frosting over top and sides of cake. Place a piece of parchment paper on top; run spatula over the paper to smooth the top. Peel off the paper.
Pipe 9 to 12 frosting swirls around cake rim; place whole strawberries on top.

Notes

For optimal results, ensure cream cheese is softened and heavy cream is well chilled before beating. Overmixing the cake batter will develop gluten, resulting in a tougher texture; beat only until just combined. Pat chopped strawberries thoroughly dry to prevent the filling from becoming watery. For enhanced flavor, consider a small amount of lemon zest in the cream cheese filling or a natural strawberry reduction instead of artificial gelatin/extract. Chilling cake layers briefly after cooling and before frosting can make assembly significantly easier, yielding cleaner layers. A finely grated white chocolate garnish adds elegance.