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Ingredients
Cake
Frosting
-
3/4
cup butter, softened
-
4
oz (half of 8-oz package) cream cheese, softened
-
4 1/2
cups powdered sugar
-
1/3
cup seedless strawberry jam
-
1
teaspoon vanilla
-
Betty Crocker™ Red Gel Food Color
-
1
cup sliced fresh strawberries (about 10 medium)
Decoration
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-
Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 3 (8-inch) round cake pans with cooking spray.
-
In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Divide evenly between pans.
-
Bake 17 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 45 minutes.
-
In large bowl, beat softened butter and cream cheese with electric mixer on medium-high speed until smooth. On low speed, beat in powdered sugar until smooth and creamy. Beat in strawberry jam and vanilla until blended. Tint frosting with food color to desired color.
-
Place one cake layer rounded side down on serving plate. Spread 2/3 cup of the frosting on top. Place 1/2 cup sliced strawberries, in single layer, on frosting layer to within 1/2 inch from edge of cake. Top with second cake layer, rounded side down. Spread 2/3 cup of the frosting on top and add remaining sliced strawberries; top with third cake layer rounded side up. Frost sides and top of cake with remaining frosting. Refrigerate cake at least 1 hour before serving. Place whole strawberries in center on top of cake. Store any remaining cake loosely covered in refrigerator.
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580
Calories
26g
Total Fat
4g
Protein
83g
Total Carbohydrate
65g
Sugars
Nutrition Facts
Serving Size:
1 Serving
- Calories
- 580
- Calories from Fat
- 240
- Total Fat
- 26g
- 41%
- Saturated Fat
- 12g
- 59%
- Trans Fat
- 1/2g
- Cholesterol
- 85mg
- 29%
- Sodium
- 400mg
- 17%
- Potassium
- 60mg
- 2%
- Total Carbohydrate
- 83g
- 28%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 65g
- Protein
- 4g
- Vitamin A
- 10%
- 10%
- Vitamin C
- 8%
- 8%
- Calcium
- 10%
- 10%
- Iron
- 6%
- 6%
Exchanges:
1 Starch; 0 Fruit; 4 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choice
5 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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Tips from the Betty Crocker Kitchens
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var configuration = {"title":"Strawberry Frosted Layer Cake","introduction":"The star of this beautiful cake is the fresh strawberry buttercream frosting that’s bursting with summer flavor. 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Spread 2/3 cup of the frosting on top and add remaining sliced strawberries; top with third cake layer rounded side up. Frost sides and top of cake with remaining frosting. Refrigerate cake at least 1 hour before serving. Place whole strawberries in center on top of cake. Store any remaining cake loosely covered in refrigerator."}],"tips":[{"title":"","description":"If baking three layers but not all three fit in the oven, refrigerate one pan of batter until others are baked, and then bake remaining layer separately.","category":"Recipe/Ingredient Facts"},{"title":"","description":"When making frosting, be sure the butter and cream cheese are softened before beating with electric mixer. This, and scraping the bowl, will help your frosting be smooth and lump free.","category":"Recipe/Ingredient Facts"},{"title":"","description":"To keep your serving plate clean while frosting this cake, place strips of waxed paper around edge of plate. 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