Strawberry Creme Cake

Recipe by Marsha Hamner
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 20mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • Cake
  • 18 14
    ounces strawberry cake mix
  • 11 12
    ounces strawberry nectar
  • 14
    cup vegetable oil
  • Filling and Frosting
  • 16
    ounces fresh strawberries, cleaned
  • 1
    cup strawberry jam, divided
  • 16
    ounces strawberry frosting
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DIRECTIONS

  • Preheat oven to 350 degrees F.
  • Butter and flour 2 (9-inch) round cake pans.
  • Combine cake mix, nectar, eggs, and oil in large bowl. Beat with a hand mixer for 2 minutes, or until well blended. Divide batter between prepared pans.
  • Bake for 25 minutes, or until a toothpick inserted into center comes out clean. Cool cakes in pans on cooling racks for 20 minutes. Invert cakes onto cooling rack and cool completely.
  • Thinly slice enough strawberries to yield 1 1/4 cups.
  • Using a serrated knife, cut each cake horizontally in half, forming 4 layers in total. Place 1 cake layer, cut side down, on a serving platter. Spread 1/3 cup jam over top of cake layer. Arrange 1/4 cup of sliced strawberries in a single layer atop jam.
  • Top with second cake layer, cut side down. Repeat layering with jam and sliced strawberries.
  • Top with third cake layer, cut side down. Repeat layering with jam and sliced strawberries.
  • Top with remaining cake layer, cut side down. Spread frosting evenly over top and sides of cake to coat completely.
  • Arrange remaining 1/2 cup sliced strawberries and 1 whole strawberry decoratively atop cake.
  • Refrigerate cake for 40 minutes. Serve cake with remaining whole strawberries.
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