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Strawberry layer cake with fresh strawberry buttercream

Strawberry Buttercream Cake

A three-layer strawberry cake made with real berries and finished with a fresh strawberry buttercream frosting.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 1 hour 10 minutes
Total Time 2 hours 5 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 15.25-ounce box white cake mix
  • 1 3-ounce package strawberry gelatin
  • 4 large eggs
  • 1/2 cup granulated sugar
  • 10 fresh strawberries finely chopped
  • 1/2 cup canola oil
  • 1/2 cup milk
  • 1/3 cup cake flour
  • 1 cup unsalted butter softened
  • 4 cups powdered sugar sifted, plus more if needed
  • 1 cup fresh strawberries finely chopped
  • Whole or halved strawberries optional, for garnish

Method
 

  1. Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  2. Beat the cake mix, strawberry gelatin, eggs, granulated sugar, chopped strawberries, milk, canola oil, and cake flour on low speed for 1 minute.
  3. Scrape down the bowl, then beat on medium speed for 2 minutes, pausing as needed to scrape the sides.
  4. Divide the batter evenly among the prepared pans. Bake for about 25 minutes, until the cakes spring back when lightly touched.
  5. Cool in the pans on wire racks for 10 minutes. Turn out the layers and cool completely, about 1 hour.
  6. For the frosting, beat the softened butter on medium speed until light and fluffy, about 20–30 seconds.
  7. Add the powdered sugar and finely chopped strawberries. Beat on low to medium speed just until creamy. Add a little more powdered sugar if the frosting is too thin.
  8. Spread frosting between the cake layers and over the top and sides. Garnish with strawberries if desired.
  9. Serve immediately or refrigerate. For make-ahead storage, chill for 20 minutes until the frosting is firm, then cover tightly.