Strawberry Heaven Cake
A light, fruity layer cake filled with fresh strawberries and strawberry jam, topped with whipped cream frosting. This moist, vibrant dessert delivers sweet strawberry flavor with a delicate texture, perfect for celebrations or indulgent treats.
Servings: 12 servings
Calories: 450kcal
Ingredients
- 1 box strawberry cake mix
- 3/4 cup vegetable oil
- 3 large eggs
- 1 cup diced fresh strawberries
- 1/2 cup strawberry jam
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons strawberry gelatin powder
Instructions
- Preheat your oven to 350°F (175°C)
- Grease and lightly flour three 8-inch round cake pans
- In a large bowl, mix the cake mix, vegetable oil, and eggs until smooth
- Fold in diced strawberries until evenly distributed
- Divide batter evenly among prepared pans
- Bake for 25-30 minutes until toothpick comes out clean
- Let layers cool completely on wire racks
- In chilled bowl, whip heavy cream until soft peaks form
- Add powdered sugar, vanilla extract, and strawberry gelatin powder
- Beat until stiff peaks form
- Place one cake layer on serving plate, spread frosting, then jam
- Add second layer, repeat with frosting and remaining jam
- Top with final cake layer and spread frosting on top and sides
Notes
For softer frosting texture, chill the mixing bowl and utensils beforehand
Freeze assembled cake for up to 2 months; thaw at room temperature before serving
Can substitute frozen strawberries (thawed and drained) for fresh if needed
Freeze assembled cake for up to 2 months; thaw at room temperature before serving
Can substitute frozen strawberries (thawed and drained) for fresh if needed