STRAWBERRY BUTTERCREAM CAKE – This bright pink layer cake is strawberry-on-strawberry perfection, made with real strawberries in the cake mix and icing. One thing to keep in mind with the buttercream frosting—it is positively overflowing with berry flavor, but is prone to being over-mixed. No worries if you accidentally break your emulsion while mixing up this frosting. Simply add a little amount of extra powdered sugar to restore it. Having said that, we like how pure the strawberry taste is in this frosting, and would suggest adding more powdered sugar sparingly to avoid diluting the berry flavor. For me, a little cracked frosting that tastes like strawberries is preferable to a completely immaculate icing that tastes like candies.



— A large Pkg. Of white cake mix.
— A small Pkg. Of strawberry gelatin.
— Four eggs, large-sized.
— 100 grams. Of sugar.
— 10 fresh strawberries, I chopped them finely.
— A half-cup. Of canola oil.
— A half glass. Of milk.
— A third cup. Of cake flour.


— Two softened sticks. Of butter.
— A large Pkg. Of powdered sugar that has been sifted.
— 1 cup. Of freshly chopped strawberries (finely cut)


Start by heating the oven to 350 degrees Fahrenheit (ca. 177 °C).

With an electric mixer on low speed, beat cake mix, strawberry gelatin, eggs, sugar, chopped fresh strawberries, milk, vegetable oil, and cake flour for 1 minute.

Scrape downsides and continue beating at a medium pace for another 2 minutes, pausing as necessary to scrape downsides. (You need to blend the strawberries well.)

Fill three greased and floured 9-inch round cake pans halfway with batter.

Bake for 25 minutes at 350 degrees, until cakes bounce back when gently touched with a finger.

Allow 10 minutes for cooling in pans on wire racks. Take out of the pans and let to cool fully, for about 1 hour.

Between the layers, as well as on the top and edges of the cake, spread the Strawberry Buttercream Frosting. Strawberries, whole and halved, should be garnished. Serve immediately, or store in the refrigerator for up to 1 week.


Prepare the recipe according to the directions.

Cover and chill for 20 minutes, or until the frosting is firm. Wrap tightly in wax paper and keep it in the refrigerator for up to a week.


Using an electric mixer, cream the butter on medium speed until it is light and fluffy for about 20 seconds.

Mix in the sugar and strawberries at a moderate speed until the mixture is creamy. If the frosting is too thin, add more sugar; if it is too thick, add more strawberries.

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