Strawberry-Filled Layer Cake Recipe Is Sweet Summertime Perfection

This showstopper is deliciously irresistible — and surprisingly easy to make

Cake makes everything better, in my opinion. And in the summer, nothing could be sweeter or more delicious than a cake with fresh strawberries. That’s the idea behind this strawberry-filled layer cake recipe. It’s got everything you could possibly want: buttercream frosting, luscious berries, and white cake flavored with a hint of almond. The subtly nutty flavor of the cake beautifully compliments the sweetness of the berries.

This gorgeous cake is elegantly impressive, yet it’s also surprisingly easy to make, thanks to convenient store-bought white cake mix and strawberry jam. We spread the jam between the cake layers and then nestle whole berries on top and cover them with frosting. When you slice into it, the berries inside are a vibrant and fruity surprise! The cake is topped with freeze-dried strawberries for even more yummy flavor. This glorious dessert is a guaranteed crowd-pleaser. Give it a try, then comment below to let us know.

• 1 (15.25 oz.) pkg. white cake mix
• 3 egg whites
• ⅓ cup oil
• 1 tsp. almond extract
• 2¼ cups butter, at room temp.
• 4½ cups confectioners’ sugar
• 2 tsp. vanilla extract
• ¼ cup seedless strawberry jam, stirred
• 6 cups strawberries, trimmed, from
• 2 (16 oz.) conts.
• ½ cup freeze-dried sliced strawberries, chopped, from 2-oz. pkg.
• ¼ cup finely chopped sliced almonds, toasted

Instructions

Heat oven to 350°F. Coat 2 (9") round cake pans with baking spray with flour. On low speed, beat cake mix, 1 cup water, egg whites and oil 30 sec.; on medium, beat 2 min. Stir in almond extract. Divide between pans. Bake until pick inserted into centers comes out clean, 20–22 min. Cool 20 min. Transfer from pans to rack; cool.

On medium speed, beat butter until fluffy. On low speed, gradually beat in sugar, then vanilla. On medium-high speed, beat until fluffy, 2–3 min. Transfer 1⁄2 cup frosting to pastry bag fitted with plain tip. Place 1 cake layer in bottom of 8" springform pan. Pipe frosting along edge.

Spread center of cake with jam. Reserve 1 cup strawberries. Arrange remaining, stem sides down, over jam, covering jam completely. Spread 2 cups frosting over berries. Top with remaining cake layer. Cover; chill at least 1 hr. Remove side of pan; transfer cake to serving plate. Spread top and side with remaining frosting. Reserve 1 tsp. dried strawberries. Mix almonds and remaining dried strawberries; press along bottom. Slice reserved 1 cup berries. Garnish with sliced berries and remaining dried berries.

Nutrition

• Calories: 543
• Fat: 33 gram
• Saturated Fat: 17 gram
• Protein: 3 gram
• Carbohydrate: 63 gram
• Fiber: 1 gram
• Cholesterol: 69 mg
• Sugar: 50 gram
• Sodium: 405 mg