Decadent Strawberry Cake

By msippigrl

Triple layer scratch recipe cake with strawberry whipped cream cheese frosting.

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Ingredients

• CAKE:
• 2 2 2 sticks (1 cup)) unsalted butter, softened
• 1 1/2 1 1/2 1/2 cups sugar
• 1 1 package 1 (3-ounce) package strawberry gelatin (I used Great Value)
• 4 4 3 eggs, room temperature (I used 3 Jumbos)
• 3 3 3 cups sifted cake flour (sift before you measure it)
• 1 1 1 tablespoon baking powder
• 1/2 1/2 1/2 teaspoon salt
• 3/4 3/4 2%) cup whole milk, room temperature (I used 2%)
• 1 1/2 1 1/2 1/2 teaspoons vanilla extract
• 1/2 1/2 1/2 cup strawberry puree made from frozen sliced and sweetened strawberries, thawed (I didn't puree mine since the mixer will chop them. Just well drain them so the batter won't be too wet.)
• Red gel food color, optional
• STRAWBERRY WHIPPED CREAM CHEESE FROSTING:
• 1 1 package 1 (7.5-ounce) package reduced-fat strawberry cream cheese, softened
• 1/3 1/3 1/3 cup sugar
• 1/4 to 1/3 1/4 to 1/3 1/3 cup strawberry preserves (I used Smucker's)
• 1 1 teaspoon vanilla extract
• 1/2 1/2 1/2 teaspoon almond extract
• Red gel food color
• 1 1 1 pint (2-cups) heavy whipping cream

Preparation

Step 1

Cake:

Preheat the oven to 350°F. Generously grease and flour three 9-inch round cake pans.

In a large bowl and using a mixer, beat together the butter, sugar and dry gelatin powder until light and fluffy, about 5 minutes. Beat in the vanilla, strawberries, and desired amount of food color, if using. Beat in eggs one at a time, mixing well after each one.

In a separate bowl, whisk together the sifted flour and baking powder; on lowest speed of mixer, blend the flour mixture into the batter alternately with the milk and mixing just until incorporated. Don't overmix the batter. Divide the batter evenly between the prepared cake pans.

Bake cakes in center of oven for 25 to 30 minutes, or until the center of the cakes tests done with a toothpick.

Cool cakes in their pans on wire racks for 10 to 15 minutes, then invert cakes onto the wire racks to cool completely.

Strawberry Whipped Cream Cheese Frosting:

NOTE:
You will need to double the recipe below for a 3-layer cake.

In a large bowl and using a hand mixer, beat the cream cheese, sugar, preserves, vanilla extract, almond extract, and food color on medium speed until mixture is smooth and creamy.

While continuing to beat the mixture with one hand, SLOWLY pour in the heavy cream (in a thin stream) with the other hand, stopping to scrape the sides and bottom of the bowl as needed, then continuing to whip the mixture until it holds a stiff peak.

Frost completely cooled cake.

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