This strawberry cake is delicate, moist, and bursting with flavor! A family recipe that's been around for over 35 years, this cake is a crowd-pleaser. It's perfect for a birthday cake or for your Easter dessert!
Servings: 16 slices
- 2 boxes white cake mix
- ¾ cup flour
- 1 package (6 ounces) strawberry jello
- 8 large eggs
- 1 cup canola oil
- ½ cup water
Swiss Meringue Buttercream Ingredients
- 5 egg whites
- 1 cup granulated sugar
- 1 pinch salt
- 2 cups unsalted butter cut into tablespoons, room temperature
- ¾ cups strawberry preserves
- red food coloring optional
Position a rack in the middle of the oven and preheat to 350° F. Cut a circle of parchment to line the bottom of each round pan. Spray with baking spray and set aside.
In a large bowl, combine cake mix, flour, and jello together. Set aside. In a medium bowl, mix eggs, oil, and water together. Slowly stir wet ingredients in with the dry being careful not to over mix the batter. A few streaks of flour can remain in the batter.
Pour an equal amount of cake batter into each of the pans. Bake in the oven for approximately 23-28 minutes. Insert a toothpick into the center of the cake to check for doneness. If it comes out clean, the cake is done. Remove cakes to a wire rack to cool for 10 minutes. Then invert cakes out of the pan onto the wire rack to cool completely. Cakes must be completely cool before you assemble and frost the cake. You can speed up the cooling process in the refrigerator or freezer.
On the stove, bring a small amount of water to a simmer in a medium pan. Combine egg whites, sugar, and salt in the metal bowl of your stand mixer. Place this bowl on top of the simmering water in the pan.
Continually whisk the mixture by hand for approximately 4 minutes until it is warm to the touch and the sugar has dissolved. The mixture will look white and frothy and should feel smooth when you rub it between your fingers. If you have an instant-read thermometer it should read 160° F.
Remove your bowl from the stove and attach it to your stand mixer. Your stand mixer should be fitted with the whisk attachment. Start mixing on low and slowly increase to medium-high speed. Whisk until stiff peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool—at least 15 minutes. Touch the bottom of the bowl to ensure the mixture is cool.
Switch to the paddle attachment. With the mixer on medium speed, add the butter 1-2 tablespoons at a time. Mix well after each addition. Once all butter has been added, scrape down the bowl and continue beating until the frosting is thick and smooth (about 3 minutes).
Add strawberry preserves and mix until fully incorporated into the frosting. Add red food coloring, if desired.
If your cakes have a dome, use a large serrated knife or cake leveler to slice a thin layer off the top to create a flat surface.
Secure your cake board to the turning table using a piece of tape.
Place one layer of cake on your cake board. Cover the top evenly with about ½ cup of frosting. Top with the second cake layer and evenly spread another ½ cup of frosting. Top with the third and final layer of cake. Spread the remaining frosting all over the top and sides using short offset strokes.
- 2 Layer Cake: Half the recipe and use two 9-inch pans. Check for doneness after 20 minutes of baking. You can use the same recipe for frosting and be a little more generous in between the layers.
- Safety Tip: Ensure that the bowl of your stand mixer is heatproof. You don't want to place ceramic or plastic bowls on the stovetop.
- Tips for Swiss Meringue Buttercream: If your frosting still feels warm after beating it for 10-15 minutes, place it in the refrigerator for a few minutes. The mixture must be cool before adding the butter to prevent any melting.
Serving: 1slice | Calories: 544kcal | Carbohydrates: 38g | Protein: 6g | Fat: 42g | Saturated Fat: 27g | Trans Fat: 1g | Cholesterol: 154mg | Sodium: 267mg | Potassium: 101mg | Fiber: 1g | Sugar: 22g | Vitamin A: 845IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg