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Strawberry Ombre Cake


This cake is loaded with fresh strawberries, both in the cake batter itself and as a garnish. Strawberry frosting puts it over the strawberry edge!

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Rate this recipe 4.5/5 (43 Votes)


  • CAKE:
  • 1 (16-ounce) package fresh strawberries, washed, hulled
  • 1 (15.25 to 16.5-ounce) package white cake mix
  • 1/4 cup butter, melted
  • 3 egg whites
  • 3 tablespoons water
  • Red food color
  • 1/2 cup butter, softened
  • 1 (8-ounce) package cream cheese, softened
  • 6 cups powdered sugar
  • Sliced fresh strawberries, if desired


Servings 16
Preparation time 30mins
Cooking time 30mins
Adapted from


Step 1

Heat oven to 350°F. Grease and lightly flour 2 (8-inch) round baking pans; set aside.

Place strawberries into 5-cup blender container. Cover; blend until smooth.

Combine 1 cup prepared strawberries, cake mix, 1/4 cup butter, egg whites, water and 3 drops food color in large bowl. Beat at low speed for 30 seconds or until mixed. Beat at medium speed, scraping bowl occasionally, 2 minutes or until well mixed.

Spread about 3/4 cup batter into 1 prepared pan. Add 5 drops red food color to remaining batter; beat until well mixed. Remove about 3/4 cup batter; spread into another prepared pan.

Bake 9 to 12 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely. Clean pans; grease and lightly flour pans.

Repeat with remaining batter adding 9 drops food color to third layer, 12 drops to fourth layer and 15 drops to fifth layer. Bake and cool cakes as directed above.

Combine 1/4 cup prepared strawberries, 1/2 cup butter and cream cheese in large bowl; beat at medium speed until well mixed. Add powdered sugar; beat at low speed until smooth.

Assemble cake by placing 1 tablespoon frosting in center of serving plate; place darkest layer, bottom-side up, in center of plate. Spread about 1/2 cup frosting evenly over layer; top with next darkest layer. Continue with cake layers and frosting until all layers are stacked; frost top and sides of cake.

Top with fresh sliced strawberries, if desired. Store refrigerated.

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Strawberry Cream Cake from Cook's Illustrated Strawberry Rhubarb Cake/Muffins