Light Strawberry Layer Cake

This beautiful pink and white layer cake features a strawberry cream cheese filling and a light whipped cream frosting.

• Preparation Time: 45 mins
• Cooking Time: 15 mins
• Total Time: 60 mins
• Calories: 531 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line three 9-inch round cake pans with parchment paper.

Step 2

Beat cake mix, water, eggs, and oil in a bowl with an electric mixer on medium speed for 2 minutes. Pour 1/3 of the batter into one of the prepared pans. Mix 1/2 of the strawberry-flavored gelatin and 2 teaspoons strawberry extract into the remaining batter. Divide between the remaining 2 pans.

Step 3

Bake cakes in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Line a large wire rack with parchment paper. Invert cakes onto the rack; let cool completely.

Step 4

Set aside 9 to 12 whole strawberries for decoration. Chop remaining strawberries and pat dry with a paper towel.

Step 5

Place 1 pink layer on a cake plate. Cover with 1/2 of the strawberry filling. Add the plain cake layer. Cover with remaining strawberry filling and position second pink layer on top.

Step 6

Pipe 9 to 12 swirls of frosting around the rim of the cake; place whole strawberries on top.

Step 7

Beat cream cheese with the remaining strawberry-flavored gelatin. Add remaining 2 teaspoons strawberry extract and confectioners' sugar; beat until filling is smooth. Fold in chopped strawberries.

Step 8

Make frosting by beating heavy cream, confectioners' sugar, and vanilla extract together until dense enough to spread. Spread frosting over the top and sides of the cake. Place a piece of parchment paper on top of the cake. Run spatula over the paper to smooth the top. Peel off the paper.