Layered Strawberry Cake – a delicious recipe with butter, buttermilk, butter, eggs, strawberry preserves, whipping cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Beat first 4 ingredients at low speed with an electric mixer until cake mix is moistened. Beat at medium speed 4 minutes. Pour batter into 2 greased and floured 9-inch round cakepans.
2
Bake at 350u00b0 for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool on wire racks 10 minutes; remove from pans. Brush top of each layer with 2 tablespoons preserves. Cool completely on wire racks.
3
Beat remaining preserves with whipping cream and powdered sugar at high speed with electric mixer until stiff peaks form.
4
Place 1 cake layer on a serving plate. Arrange half of strawberries over layer; top with half of whipped cream mixture. Repeat procedure with remaining layer, strawberries, and whipped cream mixture. Garnish, if desired.
1241
kcal
Calories
124
g
Fat
23
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 (18.5-ounce) package butter recipe golden cake mix, 2/3 cup buttermilk, 1/2 cup butter or margarine, softened, 3 large eggs, and more.
Yes, Layered Strawberry Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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