“Strawberry Layer Cake with Cream Cheese Buttercream Frosting”

For most of us, May means Spring is around the corner, sharing your favorite Springtime recipes and bringing back memories of those who have inspired good eats. While I was off last weekend going through old family recipes I came across a cake recipe inspired by my Aunt Helen who passed away last year. Her Strawberry Layer Cake with Cream Cheese Buttercream Frosting was a must have at all family gatherings. Everyone would be in heaven when we would see her walk in with this cake. No family affair would have been complete without it.

Strawberry Layer Cake with Cream Cheese Buttercream Frosting

The first time I ate this cake I was a teenager and remember asking her how she made this delectable, irresistible dessert. Her recipe was always two layers but I have adapted my recipe to have three layers. She would tint her frosting pink. I wish I had a picture of her cake. It was a masterpiece and a must have second piece was in order. Was there ever any leftover you ask? Heck no…unfortunately.

Made with a white cake mix, a box of strawberry jello, fresh strawberries, oil not butter and other ingredients. Furthermore, the fun is it’s mixed in one bowl. Then when baked this cake has moist tender crumbs, as a result almost melts in your mouth when eaten. To make layer cake extra moist, brush on simply syrup before frosting. This works for cupcakes as well sealing in moisture. My version of Strawberry Layer Cake with Cream Cheese Buttercream Frosting can be frosted in any manner you like. I did not tint my frosting but added colored frosting accents. My frosting is a go-to recipe I also use on other cakes and cupcakes because it forms a crust, therefore making it packing and travel friendly. Other flavorings and food coloring can be used to create your masterpiece. Have fun and experiment.

Strawberry Layer Cake with Cream Cheese Buttercream Frosting

I’m proud to be sharing this cake recipe with you and love the memories it brings. Growing up in a family of cooks who could make mouth-watering meals unforgettable not to mention desserts were crazy good. When we all got together with our favorite foods around, it was a dangerous place to be. A nap was required afterwards I might add and you always hoped for leftovers.

So if you’re in need of a recipe to make a statement at your next family gathering like upcoming Mother’s Day, whip up my Strawberry Layer Cake with Cream Cheese Buttercream Frosting. I guarantee this cake will be requested time and time again and probably will be passed down through your family. Finally to the memory of my Aunt Helen and a sensational recipe she created and inspired years ago. There’s nothing like it. Share your family favorite cake recipe and the memories it brings. Memories are a powerful thing. Enjoy and Happy Baking to all.

Love and miss you, Aunt Helen!

Strawberry Layer Cake with Cream Cheese Buttercream Frosting

Strawberry Layer Cake with Cream Cheese Buttercream Frosting

1 – 15.25 -18.25 oz. box white cake mix

1 – 3 oz. box strawberry jello (not sugar-free)

4 large eggs

1/2 cup sugar

1/4 cup all-purpose flour

2/3 cup fresh strawberries, finely chopped

1 cup vegetable oil

1/2 cup milk

Cream Cheese Buttercream Frosting

1 cup unsalted butter (2 sticks), softened

8 oz. pkg. cream cheese, softened

1 t. vanilla extract

2 – 16 oz. boxes Confectioners’ sugar

Prepare cake: Preheat oven to 350 degrees. Spray 3 – 9 inch cake pans with non-stick cooking spray and set aside.

In a stand mixer bowl, mix all ingredients on low until just combined. Scrape down sides of bowl and increase mixer speed to medium and beat for 3 minutes.

Divide batter into prepared cake pans and bake 20 – 23 minutes or until toothpick or cakes tester inserted in center of cake comes out clean.

Cool cake in pans on cooling racks for 10 minutes. Remove cake from pans to cooling racks to cool completely before frosting.

Prepare frosting: In a stand mixer bowl, beat butter and cream cheese until pale yellow and fluffy, about 3 minutes. Add in vanilla extract and confectioners’ sugar one cup at a time, mixing well after each addition. Increase speed to medium and beat for 3 minutes until smooth. If you’d like thinner frosting, add 1 T. of milk at a time until the consistency you like. Assemble cake by frosting and decorating as desired.

Note: For extra moist cake layers, coat each layer with a simple syrup. To make, mix 1/2 cup granulated sugar and 1/2 cup water in a small saucepan. Bring mixture to boil and cook for 2 – 3 minutes. Remove pan from heat and let cool to lukewarm. Once cool, use a pastry brush to coat each layer with syrup. Let soak in before frosting. Use this cool tip for all cakes and cupcakes.