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
In a bowl, beat the first 4 ingredients together at low speed using an electric mixer until cake mix is moistened.
2
Beat at medium speed 4 minutes.
3
Pour batter into 2 greased/floured 9-inch round cake pans.
4
Bake in a preheated 350 for 18-20 minutes or until a pick comes out clean.
5
Cool on wire racks 10 minutes; remove from pans.
6
Brush top of each cake layer with 2 tablespoons preserves; cool on wire racks.
7
Beat remaining preserves with cream and powdered sugar at high speed with electric mixer until stiff peaks form.
8
Place 1 cake layer on serving plate; arrange half of strawberries over layer; top with half of whipped cream mixture; place 2nd cake layer atop.
9
Repeat procedure with 2nd layer--arrange strawberries and top with whipped cream mixture.
10
Garnish with fresh berries, 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 1/2 ounce) package butter recipe cake mix, ⅔ cup buttermilk, ½ cup butter, 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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