Recipes Desserts Fruit Desserts Strawberry Dessert Recipes Light Strawberry Layer Cake 5.0 (1) 1 Review 2 Photos Refreshing and light strawberry layer cake. You can make the cake from scratch using one of the recipes on this site. The layers can be wrapped in plastic wrap and frozen 1 to 2 days before assembling the cake. Decorate top with white chocolate shavings. Submitted by essensual911 Published on April 4, 2019 Save Rate Print Share Close Add Photo Prep Time: 45 mins Cook Time: 15 mins Additional Time: 30 mins Total Time: 1 hr 30 mins Servings: 12 Yield: 1 9-inch layer cake Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 12 servings 1 (15.25 ounce) package white cake mix (such as Pillsbury® Moist Supreme Classic White Cake Mix) 1 cup water 3 eggs ½ cup vegetable oil 1 (3 ounce) package strawberry-flavored gelatin (such as Jell-O®) 4 teaspoons strawberry extract, divided 2 cups fresh strawberries 1 (8 ounce) package cream cheese, softened ½ cup confectioners' sugar, or more to taste Frosting: 1 pint heavy cream ½ cup confectioners' sugar, or more to taste 2 teaspoons clear vanilla extract Directions Preheat the oven to 350 degrees F (175 degrees C). Line three 9-inch round cake pans with parchment paper. Beat cake mix, water, eggs, and oil in a bowl with an electric mixer on medium speed for 2 minutes. Pour 1/3 of the batter into one of the prepared pans. Mix 1/2 of the strawberry-flavored gelatin and 2 teaspoons strawberry extract into the remaining batter. Divide between the remaining 2 pans. Bake cakes in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Line a large wire rack with parchment paper. Invert cakes onto the rack; let cool completely. Set aside 9 to 12 whole strawberries for decoration. Chop remaining strawberries and pat dry with a paper towel. Beat cream cheese with the remaining strawberry-flavored gelatin. Add remaining 2 teaspoons strawberry extract and confectioners' sugar; beat until filling is smooth. Fold in chopped strawberries. Place 1 pink layer on a cake plate. Cover with 1/2 of the strawberry filling. Add the plain cake layer. Cover with remaining strawberry filling and position second pink layer on top. Make frosting by beating heavy cream, confectioners' sugar, and vanilla extract together until dense enough to spread. Spread frosting over the top and sides of the cake. Place a piece of parchment paper on top of the cake. Run spatula over the paper to smooth the top. Peel off the paper. Pipe 9 to 12 swirls of frosting around the rim of the cake; place whole strawberries on top. Cook's Notes: Use mascarpone cheese or heavy cream instead of cream cheese in the strawberry filling if preferred. For a richer cream cheese frosting, beat together 2 sticks room-temperature butter, 1 (8-ounce) package cream cheese, 1/2 cup confectioners' sugar, and 2 teaspoons clear vanilla extract. Add more sugar to taste. Editor's Note: The directions for making the cake are based on the particular brand mentioned. Follow instructions on the box if using a different brand. I Made It Print Nutrition Facts (per serving) 531 Calories 35g Fat 48g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 531 % Daily Value * Total Fat 35g 45% Saturated Fat 16g 78% Cholesterol 116mg 39% Sodium 355mg 15% Total Carbohydrate 48g 17% Dietary Fiber 1g 3% Total Sugars 37g Protein 6g 12% Vitamin C 15mg 16% Calcium 120mg 9% Iron 1mg 6% Potassium 149mg 3% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.