3 Layer Strawberry Cake with Creamy Vanilla Frosting

The recipe 3 Layer Strawberry Cake with Creamy Vanilla Frosting can be made in about 40 minutes. One serving contains 964 calories, 7g of protein, and 57g of fat. This recipe serves 10. For $1.09 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. A mixture of eggs, salt, butter, and a handful of other ingredients are all it takes to make this recipe so yummy. It works well as a rather inexpensive side dish for Mother's Day. 413 people have tried and liked this recipe. It is brought to you by Stephs Bite by Bite. Taking all factors into account, this recipe earns a spoonacular score of 33%, which is not so excellent. If you like this recipe, take a look at these similar recipes: Classic Vanilla Layer Cake With Vanilla Mascarpone Frosting & R, Yellow Layer Cake with Vanilla Frosting, and Simple Layer Cake with Vanilla Frosting.

Servings: 10

Preparation duration: 15 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

**To make the strawberry puree, wash and hull 2 handfuls of strawberries. Place them in the blender and puree until smooth. Measure out 1/4 cup of puree to use for the cake**Preheat oven to 350 degrees F. Butter and flour 3 cake pans and set aside. In a medium bowl whisk together the vanilla, strawberry puree, and milk, set aside. In a separate bowl combine the flour, baking powder, and salt, set aside.In the bowl of a stand mixer beat the butter, gelatin, and sugar together on medium speed for about 5 minutes until mixture is light and fluffy. Beat in the eggs one at a time, mixing well and scraping down the sides after each addition. Add the wet and dry ingredients to the creamed butter, by alternating between the two. Start and end with the dry. Divide the batter equally between the three pans and place in the oven. Bake for 22-25 minutes or until toothpick inserted in center comes out clean. Do not over bake! Remove from oven and let cool on a wire rack for 10 minutes before removing cakes from the cake pan. In the bowl of a stand mixer beat the butter on medium speed for 5 minutes until pale and creamy. Add in the remaining ingredients and beat on low at first so you don't create a powdered sugar cloud, then bump the speed up to medium beating for a few minutes until frosting is soft and velvety. [If frosting is too thick, add a little more milk]Frost your cake, add some sprinkles, and eat away!

 

Step by step:

1. **To make the strawberry puree, wash and hull 2 handfuls of strawberries.

2. Place them in the blender and puree until smooth. Measure out 1/4 cup of puree to use for the cake**Preheat oven to 350 degrees F. Butter and flour 3 cake pans and set aside. In a medium bowl whisk together the vanilla, strawberry puree, and milk, set aside. In a separate bowl combine the flour, baking powder, and salt, set aside.In the bowl of a stand mixer beat the butter, gelatin, and sugar together on medium speed for about 5 minutes until mixture is light and fluffy. Beat in the eggs one at a time, mixing well and scraping down the sides after each addition.

3. Add the wet and dry ingredients to the creamed butter, by alternating between the two. Start and end with the dry. Divide the batter equally between the three pans and place in the oven.

4. Bake for 22-25 minutes or until toothpick inserted in center comes out clean. Do not over bake!

5. Remove from oven and let cool on a wire rack for 10 minutes before removing cakes from the cake pan. In the bowl of a stand mixer beat the butter on medium speed for 5 minutes until pale and creamy.

6. Add in the remaining ingredients and beat on low at first so you don't create a powdered sugar cloud, then bump the speed up to medium beating for a few minutes until frosting is soft and velvety. [If frosting is too thick, add a little more milk]Frost your cake, add some sprinkles, and eat away!

Nutrition Information:

covered percent of daily need