Strawberry Layer Cake with Whipped Strawberry Frosting

Strawberry Layer Cake via Sweetapolita

Well, hello there! I’m here, I’m here! Life got a little crazy for the past 2 weeks–cakes and beyond (beyond and beyond), but I’m so glad to be back and focused on my personal mission to never wear a bikini again share all of my favourite cakes and baked goods with you, one by one. Strawberry cake has been on my recent would-love-to-make-again list, because, well, I just love the old-fashioned taste of strawberry cake and strawberry frosting. I did recently (my birthday) make a strawberry Swiss buttercream to top a dark chocolate cake (here), but I was still craving double strawberry cake, and, dare I say, more sugary-but-satiny frosting. Then, it happened: I was officially inspired by a jelly bean. Yep, a tiny, little, harmless jelly bean. See, a few weeks ago, while doing some “candy research” for another project, I found the discovered the yummiest jelly beans ever created, and I’m not even a “jelly bean girl.”

I bought a bunch of Jelly Belly’s “Cold Stone Ice Cream Parlor Mix,” and these little things pack some serious ice cream flavour–I actually couldn’t even believe it. I think I may need to revisit the whole I’m-not-really-into-jelly-beans thing. This particular bunch I bought is a variety of ice cream related flavour combinations, including a pink one they call “Our Strawberry Blonde.” One little wee, pink jelly bean manages to pull together the flavours of strawberry ice cream, graham cracker pie crust, strawberries, caramel, and whipped cream . . . can you imagine? So, although I didn’t incorporate graham cracker pie crust or caramel (yet), I was inspired to create a sweet strawberry cake with an overall ice cream parlour taste.

Strawberry Layer Cake via Sweetapolita

For the cake, I went with a moist strawberry butter cake, frosted with whipped strawberry frosting that, for some inexplicable reason, tastes like strawberry ice cream (remember it in vanilla form, here?). I topped it with some whipped cream swirls, and, of course, the ice cream parlour jelly beans. I should say, though, that although I’m usually a bit more of a dessert purest, the cake recipe itself does use strawberry gelatin (yep, Jell-O) to boost the colour and flavour, in addition to the real strawberry puree. Although there are bakers out there that strive and succeed to use only puree and/or strawberry pieces to flavour the cake (and those recipes do look gorgeous), for some reason, I’m personally not offended by incorporating the gelatin. I was really close to going the purest route as well, but in this situation, I find the sweet strawberry flavour really reminiscent of my childhood, and I love it: I love that it’s pink, and I love the taste. Overall, it has a really ice cream parlour feel to me, and nothing bad ever comes from an ice cream parlour, does it?

On a sidenote, I get oodles of emails asking about slicing cakes, and how I get mine to slice “so perfectly,” so here are my thoughts on that–I’m not a cake-slicing expert, but I hope it helps in some way:

Tips for Cutting the Perfect Layer-Cake Slice:

1.  All Cakes are Not Created Equal: The first issue is the type of cake you’re slicing–some varieties simply slice and serve neater than others. I find that very moist, light cakes, such as the Fluffy Vanilla Cake, tend to want to fall not so perfectly when sliced (although, we won’t hold that against it, or other cakes like that, because they are so yummy and uniquely delicious). That being said, I find that if I refrigerate those cakes for an hour or so after frosting, it does tend to set them a bit. The only issue with that, is that typically refrigeration butter cakes can dry them out a touch. Chocolate cakes I have no problem slicing neatly at room temperature, but they are particularly easy to slice when they are refrigerated for a short time as well. The great news is that oil-based chocolate cakes stay so moist, even once refrigerated, so that’s a definite win-win.

2. The Right Stuff: Slicing a cake with a sharp, long, thin knife is key for me when slicing layer cakes. I use a large glass of hot water to dip the knife into and dry cloth to wipe clean between each cut. This makes a huge difference, I find.

3. Method to the Madness: I believe that the method you use to slice your cakes is really important. I press the tip of the knife gently into the centre of the cake once I’ve placed it where the slice will be cut, then slowly begin to slice the cake with the knife’s tip cutting the cake just slightly before the rest of the knife, so that it is the first part of the knife to hit the bottom of the slice/cake plate. I use one relatively clean cut, but never a sawing motion. Once the entire knife has reached the bottom of the slice and is touching the cake board/plate, I slowly remove the knife straight out towards me, never letting the bottom of the knife lift from bottom of slice. To remove the slice from the plate, I like to slide the flat side of the knife under the cut slice, so it is supporting the entire piece, and gently remove it so it is resting on the knife. Then I usually lay it flat on a plate to serve. For photos I do often place the slice upright, which works for many cakes–you can judge the likeliness of that once you pull out the first slice, and go from there.

4. Size Matters: This may go without saying, but you’ll find that the taller your cake, the more difficult slicing the perfect slice can be, but it’s definitely not impossible. You’ll likely notice that two-layer cake will cut much cleaner than a 4, 5, or 6+ layer cake. Even a 3-layer cake can give you trouble if it’s too fragile or if you’re not using the right knife or method. If you follow steps 1-3, though, you will likely find that you can make it work.

5. Let Them Eat Cake: Just remember that my efforts to achieve super-neat slices of cake is mostly because I want to photograph a cake in its loveliest possible moment. When I serve cake at home, it’s not always neat and tidy because I insist on serving it as fresh and soft as possible. If it means a yummer-but-messy cake, I recommend just doing whatever it takes to get the cake to your guest in its freshest, tastiest form–even if it is a little messy. If you follow the above steps, really, it shouldn’t be sloppy, but some just may be cleaner cut than others.

I hope this helps!

Strawberry Layer Cake with Whipped Strawberry Frosting

Yield: One 3-layer, 8-inch round cake

Ingredients

    For the Cake:
  • 1-3/4 cups (350 g) granulated sugar
  • 1 (85 g) package strawberry flavored gelatin (such as Jell-O)
  • 1 cup (227 g) unsalted butter, softened
  • 4 eggs (room temperature)
  • 3 cups (300 g) sifted cake & pastry flour
  • 1 tablespoon (15 g) baking powder
  • 3/4 teaspoon (5 g) salt
  • 1 cup (240 ml) whole milk, room temperature
  • 1 tablespoon (15 ml) pure vanilla extract
  • 1/4 cup (60 ml) strawberry puree made from frozen strawberries (puree itself should be closer to room temp, not frozen or icy)
  • For the Frosting:
  • 3 sticks + 2 tablespoons (375 g) unsalted butter, softened and cut into cubes
  • 4 cups sifted (500 g) confectioners' sugar (icing, powdered), sifted
  • 1 tablespoon (15 ml) milk
  • 1-1/2 teaspoon (7.5 ml) pure vanilla extract
  • pinch of salt
  • 3 tablespoons (45 ml) strawberry puree made from frozen strawberries (if you want the frosting seed-free, you can put the puree through a sieve before adding to frosting)

Instructions

    For the Cake:
  1. If you're making your own strawberry puree, remove frozen strawberries (about 2 handfuls) from freezer and place in a single layer in a flat dish to thaw slightly. Place into food processor and puree the strawberries until smooth. Stir to ensure it is nice and smooth and not icy. Measure out 1/4 cup for cake and 3 tablespoons for frosting, and freeze the remaining puree for another use.
  2. Preheat oven to 350°F. Butter, line with parchment, and flour three round 8-inch pans, tapping out the excess. Set aside.
  3. In a medium bowl or measuring cup, combine and stir the milk, strawberry puree, and the vanilla. Set aside. Sift and whisk dry ingredients together in a medium bowl, and set aside.
  4. In the bowl of an electric mixer fitted with the paddle attachment, cream the sugar, gelatin, and butter on medium speed until light and fluffy, about 5 minutes.
  5. Add the eggs, one by one, mixing well after each addition and scraping down the sides of the bowl with spatula.
  6. Add the wet & dry ingredients to the creamed mixture by alternating--beginning and ending with dry ingredients and mixing just enough after each addition to incorporate, but not over-mix.
  7. Divide the batter in three, spreading it evenly with a small offset palette knife. If you have a kitchen scale, weigh each pan filled with batter, to ensure 3 even layers. Bake 25-30 minutes or until a cake tester comes clean when inserted into the center. Be so careful to not over-bake. Check cakes at 20 minutes, but not before, and once you feel it's almost ready, set the timer for 2 minute intervals. Let cool on racks for 10 minutes before loosening the sides with a small metal spatula, and invert onto greased wire racks. Gently turn cakes back up, so the tops are up and cool completely.
  8. Wrap tightly and store at room temperature for up to 2 days, refrigerator for up to 5 days, or frozen for up to 2 months. Best eaten day one.
  9. For the Frosting:
  10. In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed (I use "4" on my KitchenAid). Butter will become very pale & creamy.
  11. Add remaining ingredients, except strawberry puree, and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy and fluffy. Add strawberry puree (can be cool, but not frozen or icy) and mix until incorporated.
  12. Assembly of the Strawberry Layer Cake with Whipped Strawberry Frosting:
  13. Place a cake layer face-up on cake plate or 8" round thin cake board. Place 1 cup of frosting on top, and spread evenly with a small offset palette knife.
  14. Repeat until you come to final layer and place final layer, face-down. Place a generous scoop of frosting on top, spreading evenly with a small offset palette knife and working your way down the sides until you have a thin layer of frosting over the entire cake. Use a bench scraper to achieve very smooth sides. Chill until set, about 30 minutes.
  15. Remove from refrigerator and cover with a final layer of frosting. Finish with any decorations of choice, or frosting borders.

Notes

*I used stabilized whipped cream (1 cup whipping cream whipped with 1/4 tsp unflavoured gelatin) and Jelly Belly's "Our Strawberry Blonde" jelly beans (combines the flavour strawberry ice cream, graham cracker pie crust, strawberries, caramel, and whipped cream...um, yummy!)

**A little tip to help make evenly spaced whipped cream (or other decoration) touches: Take a cake pan the same size and shape as your cake, trace onto a piece of parchment paper and cut it out. Fold it in 1/2, then again, and once more for 8 servings. Unfold, and gently place onto top of chilled cake, and using a toothpick make a little mark in the center of each "slice," where the whipped cream will go. Remove paper and keep for next time. Pipe your whipped cream over of each mark.

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[cake layer recipe adapted from allrecipes.com]

Good luck & enjoy!

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Comments

  1. says

    Wow, I’ve never thought of using Jell-O to flavour a cake before!! What would the cake be like without it? Also, do you have a milk obsession? Love your site. You give me website envy! :)

    • says

      Thanks, Natasha! Haha, yes, I do have a thing for milk in photos, it seems. I think without the Jell-O you would have a fairly typical butter cake with a subtle berry flavour and a light almost-pink cake. Hope this helps!

        • Claudine says

          Natasha, Tesco carry their own brand sachets of jelly crystals at 49p for two. They are in the aisle with the other jellies… I am making this tomorrow for my birthday on Wedensday, but with raspberry instead of strawberry, coconut milk instead of regular and adding grated fresh coconut to the batter… Can’t wait!! :-)

          • says

            sounds great! coconut milk is a great alternative to regular milk with a very subtle taste to the finished cake. The issue I had with the Jell-O and similar is the it contains pork gelatin which I can’t have but I did track down a veggie alternative! Still haven’t made this cake though! tut tut

      • sue says

        this is a fabulous moist tasty cake…but when I put the 3rd layer it was falling…I didn’t add any sticks in the middle, I put filling like it said…I have been baking for 30+ years and I didn’t make any 3 layer cake. was I suppose to put support sticks in the middle?

        • says

          sue,
          i haven’t been making cakes that long, only a couple years, but from what I know, you only need support sticks for multi-tiered cakes. i don’t get about the middle falling part, maybe your cake was a bit too soft? for me, it’s easier if i refrigerate (i have no idea if everybody does it, nobody does it, or some people do, but that’s what i do) or if I don’t have time, freeze, before i torte the cake.

      • Ester says

        Hi let me start by saying I am in love with your blog and you really inspire me…I have a question I live in Australia and I don’t think we even have cake flour here could i use all purpose flour instead? If so, would the quantities be the same or is there a recipe for making cake flour? Also I was thinking of making with some good quality strawberry jam in each layer & just plain vanilla bean butter cream do you think the jam would overpower the taste of the cake? I am going to make this cake for my daughter’s 1st birthday next Sunday…wish me luck xx

  2. Melissa says

    This looks lovely, though I don’t recall if I’ve ever even had strawberry cake! Yellow cake with strawberrie yes, actually strawberry cake? I really don’t think so. I’ll have to keep this recipe and give it a try one day. Btw, for your next tutorial, can you go over how to ice a cake so smooth? I am getting better at it, but I am constantly amazed at how flat your get your top, and the nice clean, crisp edge you always have. Thanks!

  3. Marianna says

    Hi Rosie !
    Thank you for this amazing blog! I’m a 20-year-old French (sorry for my english) and I’m writing this little comment from my bedroom in my little French village (it’s 9:00 pm here !). I just want you to know that everytime I start my computer, the first thing I do is visit Sweetapolita, just to see if you have posted one of your fantastic recipes!
    Your blog makes me dream and someday when I’ll have my own kitchen (and my kitchenaid ;-), I’ll try to make beautiful cakes just like you do. And I’ll see my husband and children eating those cakes and I’ll be the happiest woman in the world, just like you must feel. Your cakes are really beautiful and so are your daughters. Congratulations !

  4. says

    This may seem like a dumb question, but, when you say to add the gelatin, do you mean add the jello (mixed with water as per jello instructions) or just the powder? Thanks! Great looking cake :)

  5. says

    Rosie,
    This recipe sounds incredible. I can’t wait to give it a try for my Dad’s upcoming 80th birthday. He loves srawberries. I noticed you used Madagascar Bourbon vanilla extract. Have you ever considered making your own using Madagascar vanilla beans? I just started my second batch and can’t wait until it’s done. It takes about 6 months to totally “ripen” but the flavor is incredible…merely “good” recipes become incredible. Love your website.

  6. says

    Even though I have coconut cake AND peanut butter cake in my house I’m now craving strawberry cake. I think I’m going to have to buy bigger pants.

  7. Barbie says

    I was just procrastinating making a cake for my little ones 1st birthday. Now I’m excited to get to in the kitchen adn start baking. Thank you! Thank you! Thank you! I can’t wait to try it!!!

  8. says

    I tried a few strawberry cake recipes that relied solely on the strawberry puree for flavor and found them to be lacking. They seemed to have this vague “berry-like” flavor, but not a distinct strawberry flavor. So I started adding the Jello to the puree to boost the flavor. For some reason I felt a little guilty about this (I don’t know why). So I am so happy to see you using both fresh strawberries and the Jello also! I feel more confident posting my recipe on my blog now…LOL :) I do intend on trying your recipe as well. Thanks so much :)

    Maria @ Love & Sugar Kisses

  9. says

    What a beautiful looking cake! When I first read strawberry flavoured gelatin my heart sank – I’ve never seen that in Australia. But then I scrolled down to the actual recipe – jelly crystals!!!!! I can do that! I tried to make mini strawberry cupcakes last year using strawberry essence – I thought I’d been pretty light handed but they tasted alcoholic! Definitely filing this recipe away for a future cake project!

  10. says

    You have no idea how excited I get when a new Sweetapolita recipe comes out! Even if I never get to taste them, just looking at them is mmmyum. I totally read this in bed on my Friday morning (day off). Perfect. thank you

  11. says

    This may be a silly question, but how are you making strawberry puree from frozen strawberries?

    Can’t wait to try this recipe – strawberry cake is my absolute favorite!

    • says

      Hi Daisy! Sorry, I’ve added the info as the first step in the recipe, so it’s there now. I put semi-thawed berries into the food processor and process and smooth. I add it into the cake once it’s closer to room temperature, or at least not cold and icy. Hope this helps!

      • kimberlyn says

        do you use plain frozen strawberries? or the kind “with syrup”? and if they are plain strawberries (not in syrup) should i add sugar to the processor to make a syrup?

        i’d much rather do everything you do line-by-line than try to pretend i know what i’m doing. everything you do is so wonderful. this is definitely my go-to website for yummy goodness.

  12. Christie says

    I love, love, LOVE strawberry cake! This one is so yummy looking. Quick question though? I would love to try and make this recipe into cupcakes? I don’t see why it wouldn’t work. Do you have any tips on cooking temp and times?

    Thanks!
    Christie

    • says

      Thanks, Christie! I would be they would make great cupcakes. I would think at 350°F for about 18 minutes, or so. Every oven is so different, so it may take a few more, but not likely less. Hope that helps!

  13. says

    ohmy! i just found you! (via your vanilla almond cake with anise frosting cupcake recipe) and those were the BEST cupcakes i’ve EVER eaten! i think i’m addicted to your site now! thanks for the wonderful recipes! gorgeous photography, btw.

  14. says

    So no need to strain the pureed strawberries? I may add a splash of Chambord to the batter. I can’t wait to have this with an ice cold scoop of Strawberry Ben & Jerry’s on the side.

  15. linda says

    your site is just magnificent & your baking is superior!
    love your cakes & this one is no exception…your detailing is the best…i am truly inspired by your creativity!!

  16. Trina says

    Made this for my daughter’s PINK 11th birthday party and it was a GRAND success. Love the natural flavour and she loved the PINK! Fabulous!! Can’t wait for the next one!!

  17. Karen Lawson says

    A tiny short story. I’m wee sized too, on a stroll,whistling, walking along a curved pink road, following the most heavenly scent. I’m happy,and growing more so. Trailing my fingers against an edible white, puffed wall. The flavor is happy. Like me, Happy has a taste and I found it! I round the corner and find edible pink delicious rocks and the most beautiful strawberry wall street one wee could ever dream come true. I gaze up at this pretty,delicious, heavenly wall street and stay, all day. Happy as can be!

  18. says

    It always puts a smile on my face when I see a post from you, I feel like a child in a candy shop, look at that cute adornment with the jelly belly bean. Love it. I need to buy some more cake stands!

  19. w says

    Hi,
    to echo what someone else asked, i’m outside of USA and the Jell-O you’re referring to is the ready-made jelly? as in the wobbly, solid jelly? Or the jelly POWDER? for a while, i even wondered if you were talking about jam because in the US you call some jams jelly too right?

      • w says

        ok, got it. this goes on my list of to-makes. thanks!
        btw, you have a great blog. i spent abt an hr this morning looking at all your beautiful creations. I’m not the frosting and decoration type at all but looking at all those beautiful, tall, perfectly frosted cakes with the neat sharp edges, for a while i like to think it’s all doable – but hahaha, i know better.
        And your daughters, esp the little one, are just adorable. They have the bluest blue eyes…

  20. Diana says

    Hello! I just wanted to say thanks for posting this recipe! I’ve been looking for a strawberry cake like these and finally found it. Love your blog btw! My birthday is tomorrow and I want to bake me a cake. I’m a little confuse on one thing though, on the ingredients you say we need 3cups of sifted cake & pastry flour, does that mean I need 1 1/2cups of cake flour and 1 1/2 cups of pastry flour?

    Thanks so much in advance!

  21. Jennahk says

    Hi Rosie!

    I’ve never commented on here before, but I had to say that I love your blog, recipes and baking tips!

    I just made this recipe last night, and since my efforts tasted AMAZING, I cannot imagine what your true cake tastes like!! Your above comment about baking as cupcakes was very helpful, since I’m amateur at best and my layer cakes look pretty rough. If anyone is curious, I got about 28 regular cupcakes and 24 mini cupcakes out of this recipe.

    Also wanted to note that I used gluten free, vegan strawberry gelatin dessert mix and as far as I can taste that worked fine… Except I didn’t have the foresight to use additional food coloring so my cupcakes are more like strawberry surprise because they look like vanilla cupcakes! I didn’t do this on purpose, just Whole Foods was the closest grocery store :)

    Anyways thank you again for posting your amazing recipes! Especially your Swiss meringue buttercream, which is the best thing I’ve ever eaten in my life!

    • Tiffani says

      If you weigh the batter in the 3 pans and smooth out the batter you will be good! try it. This was my first layer cake that looked pretty! Good luck !

  22. says

    I see another award-winning food photo in your future, Rosie! Absolutely gorgeous! Not to mention mouth-watering! I will definitely be trying this cake in the near future. Thank you for sharing all your wonderful recipes, and of course the most amazing photos to go along with them. <3

  23. Michelle rauer says

    Hi Rosie!

    As with all your cakes it’s GORGEOUS. Just a question. I know you use 2″ cake pans all the time and bake layers individually, but I have limited pans available and usually use a 3″ pan. Would this recipe still work with the 3″ pan baked a bit longer? What are your thoughts about 3″ pans ???

    Thanks for sharing!

    Michelle

  24. Dawn says

    Hi Rosie,

    Your creations are divine and i love looking at your beautiful photos. Also, thank you for ridding me of my fear of SMB – its now my absolute favourite icing!

    I just wanted to say a HUGE thank you for also putting the weight of the ingredients on your blog, as well as cups. Coming from the UK, it is so much easier to work in grams or ounces!

    Thanks again!

    Dawn.

  25. says

    What a cake..I guess every girls dream cake..btw do you think I could skip the jello and still manage to make the cake?I am a vegetarian and dont use gelatin..i do have some freeze dried strawberry powder if thats any good.
    Absolutely love yr blog and yes you give me blog envy!

  26. says

    Gorgeous as always, Rosie. I’m so behind with my feed, so when this came up unread-I nearly fell out of my chair! Aside from being beautifully made this sounds wonderful.

  27. Emily R says

    Rosie – I made this cake for Labor Day and it was absolutely incredible. So moist and the strawberry flavor was divine. Thank you, as usual, for such an awesome recipe!! Love your blog! :)

  28. Wendy says

    I was wondering if you could suggest something I could use instead of milk? I know that is much to ask, but I’m making a cake for my daughters nana and she cannot have milk or nuts. Do you think rice milk would work? Obviously something that would not alter the flavor.

  29. Leigh says

    Hey Rosie! This is an absolutely gorgeous cake – I’ve already made the cake and the frosting, I just have to assemble it tonight! Quick question, however: which tips did you use to pipe the borders and frosting topping? I’m no good at judging size.
    Thank you!

  30. True says

    HI Sweetapolita! Just made this cake for my sisters birthday she loved it thanks for the great recipe!
    Although I found that the amount of batter only made enough for two layers other than that it was perfect :)

    Thanks so much!

  31. says

    Hey Rosie!

    I made this cake for my Granny’s 75th Birthday yesterday. First, THANK YOU for such a fool-proof recipe. Seriously. I got 3 perfectly baked cakes and exactly enough frosting to fill and cover the cake. Awesome. And that frosting?? Out of this world!! I can’t wait to try it with a dark chocolate cake. The strawberry cake was a little too sweet for some of us…I’m thinking that might be remedied by only using half the jello packet. Either way, awesome recipe – turns out even more beautifully than anticipated. Thank you so much for sharing it!

  32. says

    I just made this for my daughter’s 3rd birthday and it was such a big hit! The cake is so delicious and very strawberry and the icing, well, I almost made myself sick “testing” it , haha. So beautiful and yummy, thank you so much! I can’t wait to try those S’more cupcakes!

  33. says

    Hi Rosie, Ive made this cake just few days ago and it is absolutely delicious though to me I feel it is a little too sweet for me. I just want to say thank you for this recipe and I believe I will bake more recipes from here! Check out the strawberry layer cake that I have made though it is not as beautiful like yours.

  34. Arthi says

    Hi, The cake looks amazing and I would love to try it out… Is it possible to add some Vege-Jello (maybe the premade ones) instead of JellO. I am a vegetarian and would prefer to not use gelatin? Thanks!

  35. Tiffani says

    I made this cake twice this week. lol. The second time I made it into cupcakes. The frosting is perfection! I also tried another version with cream cheese…so delicious! Thanks so much for the inspiration.

  36. Virginia Jiha says

    I have a question about the flour. you wrote cake and pastry flour? can i just use cake flour, would it make a difference? or did you mean cake or pastry flour?
    Thank you, love your work :)

  37. Jessica says

    This is my third cake from your site I am making for my daughters birthday! The first two was the rainbow cake and a lavender cake, both delish! I hope I can frost as pretty as you did, I have no experience in cake decorating, but would like to take classes in the spring!

  38. danielle says

    I was wondering do you think you could substitute the jelly powder for strawberry milk powder to make a strawberry milk cake? or do you need the gelatin in the recipe? your website is just amazing by the way!!

    • says

      Thanks Danielle! Hmm…I’m not sure about the strawberry milk, but I’m intrigued. I’m sorry I don’t have a definitive answer for you, but I’ve never attempted it that way. If you do, will you let me know how it went?

  39. Denise says

    I made this cake tonight for my Christmas dinner and it looks wonderful. The frosting was to die for! I can’t wait to try the cake! Thanks for a delicious recipe. It will probably be a family favorite from now on!

  40. corie says

    I just made the perfect strawberry cake! It tastes amazing and looks so beautiful.
    Thanks Rosie. I’m such a fan of yours.

  41. ridha says

    Hi Rosie,
    Would it be possible to make this without gelatine? Because I’d like to make this for my birthday cake :)

  42. Vanessa Rivera says

    Hi Rosie,

    This cake looks amazing and I plan to make it in a few weeks; however I always am confused about the sifting.

    Do I measure 3 cups of cake flour and then sift or Do I sift the flour right into my measuring cup? Thanks for your great recipes and your advice :)

  43. Kim says

    I made this cake for my daughters Pinkalicious birthday party. It was a hit! The frosting tasted just like strawberries and creme. It was great! However, I would definitely follow the directions about not over baking. I overbaked by 2 mins and it was kind of dry. Make sure you pay attention! Thanks so much for the recipe!!!

  44. Connie says

    Hi! I am in awe of your blog and I aspire to make every one of your amazing cakes! I do have a question however. I have used cake flour in another recipe before and hated the result due to the density. Will I have the same result with this cake? And if so Is it possible to use all purpose in this particular recipe and still have a delicious cake?

  45. Maria Goldmsith says

    Hi! I had a question. I live in a very small town. And I’m in search for the pastry flour but it seems nobody carries it, and I’m trying to make this in 2 days for my daughters birthday. Is there something else I can substitute it with? Or close to it? I would really appreacite it.

  46. Dash says

    Hi there! Thanks for sharing this amazing recipe. Who knew you could add jell-o to cake.
    I do have a question about the flour….do you sift first and then measure, or measure and then sift? I believe there you will get a different quantity of flour in both techniques.

  47. Mel says

    Can you please amend the recipe so that instead of writing “dry ingredients” you just write: flours, baking powder and salt? When I printed out the recipe, the step after this was on another page, and so I just mixed the sugar and gelatin in with the flours etc.

    Then I accidentally dropped an eggshell into the butter during mixing! Maybe this is a sign I shouldn’t be baking today. :(

  48. Erica says

    I made this icing last night and I can confirm that it DOES taste like strawberry ice cream! I paired it with your rich and dark chocolate cake and it’s positively to die for. Thanks so much for sharing, Rosie :)

  49. says

    Hi! I just came across this post – I’m planning on making this cake next week for my sisters birthday!! It looks delicious, thanks for sharing … I’m off to check out the rest of your blog :)

  50. says

    Hi Rosie,
    I just wanted you to know that this Whipped Strawberry Frosting is the BEST icing I have ever tasted in my life!!! And this is coming from a chocolate girl! ;) I’m making cake for 50 today, and it is THIS ONE! :) Thank you so much for sharing such incredible recipes!

  51. Steph says

    Can the Whipped Strawberry Frosting be made without the strawberry puree? I am looking to make a strawberry cake but need the icing to be all white.

    Can’t wait to make your strawberry cake!

    • says

      Hi Steph,
      You can definitely omit the strawberry from the frosting, and it will still taste great. Just a note that because it’s butter-based, it will be an ivory colour (not pure white). Hope that helps!

  52. Heather says

    Is this frosting pipable? I have looking all over for a strawberry frosting thick enough to pipe. Have I found it???? :)
    Thanks!

    • says

      Hi Heather,
      It is very fluffy, but I find it does pipe nicely for cupcakes. It has a creaminess to it, but the icing sugar makes it stable. If you add a bit more icing sugar, it will become even thicker and even more pipable. I hope this helps!

  53. Bridgette says

    I halved the recipe to make a dozen cupcakes for my dads birthday and they were THE BEST Strawberry cupcakes!!!!!!!!!!!!!!!!

  54. Veronica says

    First off….I LOVE THAT I HAVE STUMBLED UPON YOUR WEBSITE! You are simply wonderful in your creativity with your cakes! It seems as if you do it so effortlessly :)
    I am a novice and hoping to become better because I love doing it! (my favorite section of stores used to be the clothing sections but now it’s the bakeware aisle that I run to every time!)
    I am gonna try this cake out tomorrow morning for my mother’s birthday. I am sure she will love it! Maybe I can send a picture of my product?
    THANK YOU FOR BEING SO INSPIRING :]

  55. min says

    i was wondering if you could use strawberry pudding rather than strawberry jello? i know someone posted previously about using strawberry milk powder, but do you think any adjustments would need to be made and would it affect the taste? (i.e. less strawberry like?)

    between this frosting and your strawberry smb, which one would you recommend? (like if you absolutely had to have one frosting, which would it be?)

  56. Alvina says

    I baked this cake with the frosting for Easter lunch and it was fantastic! Everyone loved this cake! Thank you for the great recipe. I have one question…Is this buttercream considered a crusting buttercream and could I cover this cake with fondant?

    Thanks

    • says

      Hi Alvina,
      So glad to hear the cake was a success! I would recommend using a Swiss Meringue Buttercream for covering with fondant, simply because it’s so stable, not as sweet, and ideal for fondant work. I hope this helps!

  57. Jocelyn says

    hey rosie,
    thanks so much for this recipie, i just made it for myself for my 15th birthday and it was the first layer cake i ever made. It came out great and my friends were all amazed after i took the cake out of the fridge and told them that i made it. This was a perfect cake and everyone said that it tasted like strawberry ice cream. THANK YOU SO MUCH ROSIE!!!! <3

  58. Kirsten says

    Made this for my daughter’s 4th birthday. Added extra purée to my own favorite buttercream recipe and it was a huge hit! I agree with previous comment that it says to incorporate dry ingredients – then it says to cream the butter, sugar and Jello. I had already added the sugar and Jello with the dry ingredients. I was able to fix but it is a but misleading.

  59. rachel says

    i made this frosting for a birthday cake, and i just wanted to let you know. I only had normal butter and i also only had 250g of it so i used 125g of cream cheese instead. It was amazing and i really wanted to say thanks heaps for the recipe coz i’d have been stuck without it.

  60. Jennifer says

    Has anyone tried this recipe with a strawberry filling of some sort in between the layers?

  61. says

    I just finished making your strawberry cake (thanks for the recipe) but I need your help. I don’t think it turned out right. It’s really like corn meal in texture. Not like cake. And it’s pretty flat — didn’t really rise at all. And to top it off, the strawberry flavor isn’t really coming through. I’m so sad, but thinking about trying again. I used Arrowhead Mills pastry flour. Would that be my issue? I also used vegan strawberry gelatin. I don’t like cake flour so I thought I’d give the pastry flour a try. I wasn’t quite sure what flour you used in the recipe. Any ideas would be helpful. I am standing in a messy kitchen with cakes I’m not sure about. Any advice would be much appreciated!!! I am also getting ready in a day or two to make the Swiss meringue to cover it with the ruffle technique. Could I add the strawberry purée to it, or would that make it too water for the ruffles to hold? Thanks for everything. I love your blog!

    • says

      Hi Carolyn,
      Sorry to hear the cake gave you trouble! I hope I can help in some way. Let’s see, well it sounds as though something definitely went wrong, because I promise the cake should be moist and yummy. The cake & pastry flour is a term that’s used most often here in Canada (I’m assuming you’re in the US?), which is really the same as your cake flour. Pastry flour is okay too, although I don’t believe we have that here. It’s somewhere between all-purpose and cake flour as far as its gluten content and how tender it makes a cake. That really shouldn’t be the issue, nor would the vegan gelatin, I don’t believe. Typically, a coarse grainy/dry cake is a result of either too much liquid in the batter, or too much baking powder/soda, or the oven temperature too low. Is it possible that any of these issues are the culprit for you? The reason I wonder is because so many readers have made and loved this cake, and I too have made it several times, and I’m just not sure what happened in your case. To answer your question about the Swiss Meringue Buttercream, you can definitely add the puree to that (I do that often and love it)–just be sure to add it very gradually and beat in between additions. I would say no more than a tablespoon at a time of the puree. Hope this helps!

      • says

        Oh you’re so sweet to respond so quickly! I’m trying it again right now — this time with all purpose flour minus a few tablespoons since its not cake flour — and a few other adjustments. I will you know how it goes. And I did make extra strawberry purée for my smb. Thank you!!!

  62. Melinda says

    Hi Rosie – you have an amazing site! I’m making this for Mother’s Day – can’t wait to taste it. Can you freeze the frosting or refrigerate for a couple days?

  63. Francesca says

    Wow! Rosie, thank you so much for sharing this recipe. This is the best cake we’ve ever tasted. I made this cake for my daughter’s 1st birthday (Charlotte), and OMG!! it was a hit. It was so easy to make, a lot of fun and definitely the best smelling cake I’ve ever baked. What a delicious cake and this is an understatement because it is that good. Everyone Loved it, and it is going to be my ‘signature cake’, i.e. the one I will bake for special occasions, including my wedding when it eventually happens. Oh my baby loved……. loved…. this cake. I made a few minor changes to it in order to accommodate my diabetes and my baby’s liking of bananas. I decorated with fresh strawberries and bananas too. Plus, because I made two layers, I used frosting with strawberry on the bottom layer and then frosting without the strawberry on the top layer and it tasted like two different cakes, both very delicious. Charlotte’s been wanting only a banana diet ever since!! :-). She loved everything from sticking her little fingers into the bowl for tasting and approving of course since before this cake, she didn’t like cake. She absolutely loved it. Thank you for sharing such a wonderful recipe. Love to you and your family.

  64. Melissa says

    Hi Rosie, I’ve just tried to make the three cakes – using 23 cm cake tins instead of 20 cm but my cakes look terrible. I did everything exactly to the recipe but they are so flat and haven’t risen at all. Are the cakes supposed to be really flat? My cake is certainly not going to be as high as what yours looks like. I’m a bit scared to layer them up in case they don’t taste good. What do you think? Is it the fact my tins are slightly bigger or something bad happened with the rising process?

    • Christal says

      Melissa, my cake did not rise very much either but it still came out just like her picture. Just give it a try and have confidence in your masterpiece. I am sure it will be fine!!!

  65. Christal says

    I made this cake last night and it is so delicious. It is a lot of hard work but it is so worth. My husband loved it. Said it is the best he ever had!!!! I brought some for my coworkers and they are going crazy over it as well. Thank you so much for posting this recipe, I cannot wait to make it again!!!

  66. says

    I just found this blog and am completely in awe! I was looking for a nice cake for my Grand daughter and Grandson’s birthday parties this July.. they are going with Max and Ruby Bunny cakes.. the “dirt” cake I’ve got covered -chocolate cake with oreo dirt and pudding “frosting” and gummy worms but the Angel cake with raspberry fluff frosting was giving me the slip.
    So I am going to do a trial run of this one but substituting raspberry puree and raspberry jello.. I will do a trial run first with cupcakes but plan on your beautiful layer cake at the party proper.. (but with fondant hearts and stars just like Ruby had ;) ) Do you think I will have any problems with this? I am hoping it will be fine with the fruit change up.
    thank you so much for putting up this wonderful recipe..

  67. Jaime Bruno says

    Hi there, I am truly enjoying your recipes! Would it be possible to convert this to a sheet cake?

  68. Kris says

    Thank you SO much for this recipe!! I combined it with your Whipped Vanilla Frosting recipe and used the Pastel SWirl technique for some friends’ birthdays. The cake was a HUGE hit drawing gasps, and repeated comments about how good it was, “just hit the spot”, and the die-hard chocolate lover even said it was amazing even though it didn’t have any chocolate. Thank you so much!!!

  69. hmmm says

    Hello!
    do I really need the strawberry puree thing?can I just use the jello itself? also i’ve read some of the comments someone said it was too sweet and the other said they can’t taste any of the strawberry so… how much do I put to make it all balance?

  70. Jessica says

    Hi Rosie,
    I just wanted to say I love your blog and the amazing cakes you create!
    I’m making a birthday cake this weekend and the birthday girl has requested a vanilla cake with your strawberry buttercream, and I wanted to fill the cake with chocolate frosting – I’m still a bit unsure how it’ll end up tasting, do you think the chocolate filling would work? And do you have a chocolate frosting recipe you could recommend?

  71. Emily Hammond says

    Do you think you could omit the strawberries and add blueberries instead, to make a blueberry cake?

    • Emerald says

      I hope you don’t mind me butting in but I just made this with raspberry jello and fresh raspberry puree from my garden and it turned out fantastic. The raspberry puree is a bit runny so I didn’t put as much in the frosting but I put a bit of raspberry jam(seedless) under the frosting..
      I’d bet a box of the berry blue jello and pureed blueberries would be fantastic too!

  72. Celin says

    Hi, I just made the cake and the frosting tasted a bit funny and didnt coagulate as well…the butter seems to not mix well, or actually it just tastes funny so I added more puree and it came out runny…anything i can do to make it taste better or for it to have more consistency??

  73. says

    What a wonderful recipe! I used it to make some cupcakes and they were brilliant! It is so hard to find a good strawberry cake recipe. So thank you, thank you!

  74. Jade says

    Just finished this beautiful cake for my daughter’s 3rd Bday & it is yummy. I got confused when you said to sift dry ingredients together and mistakenly added the gelatin & sugar to the flour. I thought long & hard t starting over but it still came out lovely. Thanks for another great recipe!

    • says

      Susy, if you read the post, you’ll see that I link the recipe to the Strawberry Cake from Scratch on allrecipes.com–where I found it. I have never seen a SoftasSilk Flour box in my existence, as I live in Canada. If the recipe is the same, it is very likely that the person who shared that recipe on allrecipes got it from the box you speak of. Let’s remember that I do not have any motive to pretend a recipe is mine if it isn’t, as this blog is something I take the time to create for others who share a love of baking.

  75. Emily says

    I made this just a couple of hours ago, there was not enough buttercream AT ALL!! And I only put on the first two layers. I would recommend making the buttercream and another half of that recipe. I don’t have too much experience, But I did use SLIGHTLY bigger cake pans. Maybe that widened the surface area. Hmmmm…

  76. Tara says

    Hi, I made this cake for my daughters 5th Birthday cake for play group today…….I thought it would be nice to have something that the Mum’s would enjoy eating too. It was lovely, all the Mums and kids loved it, thanks for sharing. It was such an easy cake to make too, I’ll be baking it again for Morning tea at Church soon!

  77. Kristyn says

    Just finished my crumb coat, waiting to finish frosting this for my daughter’s 7th birthday. She requested a 2-layer strawberry cake, but she is getting 3-layers. ;) I added a bit of pink color gel to the frosting since her party stuff is bright pink with zebra print. Debating on putting black fondant zebra stripes on the side of the cake. So far it looks and smells delicious!!

  78. Helen Jones says

    First of all thank you so much for the amazing recipes and lovely blog.

    I am planning to make this cake for my husband birthday (althoughitis very pink, he looooooves strawberries) but I was wondering if the jelly could be substitued for something else (perhaps strawberry sauce), where I live (the netherlands) they do not sell jelly crystals (I know it is insane becuase I used to make triffle with them in the uk). I have only seen the jelly but in the cube state (so not in powder) hope you could help me out.

    Thank you again and I will be making more of your recipes soon!

    Warm regards,
    Helen.

  79. says

    Oh. My. Goodness. I “pinned” this recipe ages ago, to use at my daughter’s 5th birthday. Well, she’s turning 6 next week, and I finally got a chance to try this cake. The three layers are cooling on the counter right now…but I licked the pans clean after they came out!! They are quite sweet, but not tongue-numbing like the boxed mixes.

    The only change I made was to use some Magic Goop in the pans. It’s BRILLIANT. Equal parts AP flour/shortening/vegetable oil, mixed up. You can store it in the cupboard, and brush it into any cake pan (even the super intricate ones!) and the cakes just FALL out. I’m a Parchment Dummy, and I’ve ruined so many cakes over the last few years…I just thought I’d share this funny little tip!

    Thank you SO much for this recipe!! It’s the gorgeous pictures that really sell it…and made me remember it a year later to come back to it!! I’m excited to make the frosting tomorrow. ;-)

  80. Alina says

    My attempt to make this cake is in the oven right now !! A little worried cause I used a hand mixer but I tried so hard to not overmix it and get good results as if I used an electric one … Can’t wait to see more of ur recepies ^^

  81. jacque says

    love love your page. just fab! my question is regarding the strawberry layered cake receipe. You stated to use 3 cups sifted cake flour & pastry flour. how much of each. i would like to make this cake this morning.

    p.s. your chocolated toasted marshmallow cake is over the top.

    thank you and thank you for sharing.

  82. Ehdi says

    Hi! This strawberry cake looks A-MAZING! I do have one question about the butter for the cake, is the butter for the cake unsalted butter or salted butter? I just want to make sure before making a mistake. Thanks in advance!

    • says

      I don’t know why I am answering this, since it was asked quite a while ago, but anywayz, for anyone who wants to know… Ehdi- in almost every cake you use unsalted butter. They just never say. Once I only found salted butter, I just omitted the salt (since you know, cakes usually have a TINY bit of salt) and it worked, tasted fine, just a BIT different. Just in case you only have salted butter… if not definitely use unsalted butter!! much better!!

  83. Kelsey says

    Hey Rosie. I am looking to make a strawberry cake for my daughters first birthday. I saw both this one and the Neapolitan one on your blog. I was wondering why rhe recipes are a bit different? I noticed this one has cake versus all purpose flour and more of it and less sugar and strawberry puree. I’m assuming this one is better because it was posted after the other but can you please let me know why the changes?

  84. dillu says

    hello,
    can i use plain fresh strawberries instead? and puree the same? and leave out the jell-o? will affect the result?

  85. Ruchi says

    Hi Rosie

    This is a beautiful cake!! Would love to have a go at this one but, could you please advise if I could use a vegetarian jelly instead of gelatine jelly for this receipe as I am a vegetarian?

    Many thanks

    Ruchi

  86. Laura says

    Hi Rosie,
    I was wondering if this cake is stable enough to be covered with fondant. I’m planning to make it this weekend for my daughter’s birthday. Thanks!
    Laura

  87. Jen says

    Hi,

    I made this cake this past weekend for my daughter’s 5th birthday and it turned out lovely! ALL the kids (and adults!) ate every single bit of this cake (no joke, usually the kids at least just lick off the icing and off they go) so I was pretty pleased with it.
    The one thing I’m wondering is how dense is this cake or how tall are each of your layers? I find my cake layers aren’t too tall, but I’m not too sure if they are supposed to be or not. I didn’t even have to level them, which was nice, but in your photo each layer seems to be taller than mine were. Could just be that it’s the photo, though. I followed the recipe to a “T” and am wondering if you have any suggestions for how to make the layers more “fluffy”. My mom suggested really fresh eggs, I’ve tested my baking powder, I don’t think I overmixed it, my oven temp is pretty on, etc…anything else I could try?
    Thanks so much for your beautiful blog. I have to choose a cake for my birthday in a couple of days and can’t decide yet!!

    Jen

  88. Harlie says

    I just made this recipe today but turned them into cupcakes! It yielded (about) 30 and they were delightfully delicious! If I could post a picture I would. I piped the icing in a half-swirl and then finished them off with spray cool whip and they were amazing! This was perfect for Valentine’s themed cupcakes without being so over-the-top chocolate. While I love chocolate, I think we all get our fair share of it around Valentine’s day and I wasn’t feeling it really. Anyways, I did trade the pastry and cake flour out for all-purpose and (accidentally) mixed the jell-o and sugar in as dry ingredients so I had to improvise a bit around those steps but it still turned out fabulous. Thanks so much, I’ll be trying one your recipes again soon!

  89. lilpossum says

    My mom and I are making the vanilla fluffy cake and using this frosting!! Looks ahmazing. We’re making this for my sixteenth birthday!! 12 days and counting!!

    • amandabunni says

      I think you could, but you should probably strain the seeds out. I haven’t made the frosting yet so I don’t know how stiff it will be.

  90. Shulames says

    Just made these as cupcakes too! Amazing crumb. They baked perfectly at 20 minutes. I’m filling them with strawberry jelly and icing them with peanut butter frosting. PB&J!

  91. Sushmita says

    Just made this and it was delicious! Perfectly moist and tasty, not to mention so pretty looking! Thank you, I really enjoyed baking it! Plus there were several happy tummies at home last night :)

  92. Virginia says

    How can I make this into a strawberry champagne cake? Do I just add champagne ? How much?
    Also, can I use all purpose flour instead, or will the consistency of the cake change?
    Thanks

  93. Izumi says

    Hi Rosie, I’ve tried to make this cake once, but it was too sweet for me. I think this is because I do not use strawberry puree as written in the recipe, it’s very difficult to find a strawberry in my area. Is there any suggestions what shoul I add to substitute the strawberry? I really wanted to make this cake for my mom’s birthday next week, I hope you can help me, thank you Rosie.

  94. Fiona says

    I made this cake for my son’s third birthday party this weekend because he was insistent he wanted a strawberry cake… amazicles is the word that comes to mind – the kids (and adults) loved it! Thanks for the recipe, Rosie. One thing I wondered about was the flour. We don’t have cake and pastry flour here in the UK so I used plain flour, which my US friend thinks is less fine. It turned out beautifully though each layer seemed smaller than the pictured version. Next time I’d add a touch more baking powder unless you can suggest an alternative?

  95. says

    Is it possible that the batter would only fill two 8 inch round pans? Or will this result in a soggy cake? When I finished mixing, there was not enough batter to try distribute among 3 pans without each layer seeming really thin. When you fill your pans with batter, are they just barely full or are they at least 1/2 full?

  96. Jemma says

    I’ve been an admirer of your blog for a while now but was always afraid I would be unable to replicate you’re perfected masterpieces! However I decided to give this cake a go and it turned out fab! I’m from the UK and the first time I attempted this recipe my cake ended up very dense. I’ve since read from a few blogs that this may have been my use of Plain Flour (AP Flour) instead of cake flour which is actually banned from the UK. So the second time round I omitted 2 tbsp of flour per cup and replaced with cornflour. I also added less gelatine as I felt my last one was a bit ‘gel’ like. In the end I was graced with the most beautiful, light and fluffy 3 tier cake! I added some more strawberry purée to the frosting to increase the flavour as I felt the last one was a bit too buttery. Overall though Im so pleased how it turned out!

    Thanks again Rosie, I will certainly be attempting some more of your recipes now!

  97. Grace V. says

    Well, I guess I’m a double-fool. I accidentally overcooked the cake when the timer didn’t ring. It was all crumbly and we had to toss it. I guess that’s all you can expect with an amateur baker. Lol!

  98. Christina says

    I made this cake for my daughters 5th birthday. It turned out beautful and delicious!!! Thank you so much Rosie. I absolutely love your detailed instructions.

  99. Cheryl says

    Would you please tell me which tip you used to pipe the whipped cream? Your cakes are in the freezer ready to decorate soon for an aunt’s birthday. The small chunk I tasted was SO GOOD. Thank you for your postings!

  100. Dakota Johnson says

    I was wondering, does the strawberry jello need to be prepared before use or am i actually using the powder in the cake mix ?

  101. BonnieBairns says

    Thank you for sharing this recipe. I made it this weekend as the base for the American flag cake. I made one but upped the puree to 1/2 cup while reducing the milk by 1/4 cup; same amount of liquid, just more puree. Of course I added Wilton’s red red gel paste food coloring, about 1 1/2 teaspoons. Not fervently red, but it would do. I then made it again in blue using berry blue Jell-O and blueberry puree (or actually more like just the juice from a 12 oz. bag of frozen blueberries cooked in the microwave. the puree was too grainy for my taste), again using 1/2 cup of “puree” and adding Wilton’s royal blue gel paste food color. I had read some time back that those who made the blue cake suggested adding a few drops of violet dye otherwise the cake is greenish, and the blueberries did that for me so that my blue was a good hue, not overly blue, though. I made the cake using 1 1/4 cups of milk for the white layer. Of course, that came out kinda yellow, but I hate thinking of making a stark white cake, it’s so not natural. I should try to modify the white layer next time to adjust for the yellowness. All in all, it wasn’t totally artificial, but it wasn’t totally natural either. The taste was very good, and I enjoyed making and serving it. For the icing I used 2 blocks of cream cheese and 1 stick of butter, confectioner’s sugar, and vanilla. Again, not white, but it tasted good! The 7-Minute icing would probably be nice on that, and it would be white. I didn’t have time to experiment or think it through very well, so I learned for next time! An even yummier addition would be a thin layer of raspberry or blueberry jam directly on the cake before the icing. Overall, the taste was good, and I’d call it a success! Thanks again for the great recipe.

  102. Victoria Caballero says

    Hi Rosie,
    beautiful cake you have here. I would like to do it this week since we have wonderful and cheap :-) strawberies here in the summer in Denmark.
    I guess I can get all the ingredients however here in Denmark they not use any kind of flavored gelatin, only unflavored gelatin.
    Do you think I can use something else to replace the gelatin? I know this ingredient it is important in the recipe to give it the flavour so I was thinking maybe I can use dried strawberries which they sell in the supermarket here, maybe I can process them to make a powder and add this into the cake batter. What do you think? Thanks and congratulations for your blog, I love it!!!

    Cheers!

    Victoria

  103. Kristy Sanchez says

    Made this for my cousin’s birthday and it was gone within minutes. Everyone loved it. I’m so glad I used a 10″ pan instead of an 8″ bc it was just enough for everyone. If using a 10″ pan I would double the frosting.

  104. Jewel says

    Hello!

    I’ve been a fan of your bakings and recently used one of your vanilla cake recipe for my friend’s birthday and it was well received! Thank you so much for sharing! :)

    Hope you have time for my question, I’m curious to know if this strawberry frosting is good for making rosette frosting?

    Thanks! Hope to hear from you soon!

  105. Cheryl says

    I’m going to try converting this into a vegan version for my husband for his birthday. The last vegan cake I bought from a vegan bakery was probably 6 inches across and maybe 5 inches tall for $40. Ridiculous. Wish me luck!

  106. Lee says

    Maybe I am not too bright, but when I was told to mix and sift dry ingredients together, I assumed that included the sugar and gelatin -which are dry ingredients. Then I got to the fourth step and realized you meant to exclude the gelatin and sugar from the “dry ingredient” category. ;( So I started all over and corrected my mistake. Also I was not able to get three layers from this recipe. I’m not sure what I did wrong in that regard. If I had done three layers each layer would’ve been very very thin. I’d love any feedback you could give!

  107. Gautami says

    Dear Rosie,

    Thank you for the recipe. I am planning to bake it today but, I haeve two 9 inch pans. Can you tell me the bake time? Will they rise very tall?

    Gautami

  108. Leslie T says

    Hi Rosie, yet another wonderful recipe from your blog! I’m wondering how long the whipped strawberry filling can be at room temp? I made it today and need to fill the cake and start decorating tomorrow and it will be another day before the birthday party. (I’m using this filling in a huge 3 tier sweet 16 birthday cake). Is it safe to be at room temp for 3 days? I’ve read that with frostings like this the confectioners sugar prevents it from spoiling. Is that true?

    Thanks!

  109. Bridget says

    I remember when I made this cake last year that is was surprisingly very sweet (and I love sweet things!)and since I am planning on making it again this weekend for a party I was wondering how much could I reduce the sugar in the cake batter before it will ruin it? Thanks!

  110. Kate says

    I made this icing recipe, and it was fantastic! I’ve tried lots of strawberry frostings, and none of them were really great. Usually they are too thin and drippy. But this one was awesome! Perfect consistency :)

  111. Jill says

    Thanks for the recipe, Rosie! I made this in 3 9″ pans and made one two-layer cake and cut the 3rd layer with a round cookie cutter to make 2 two-layer “smash” cakes for my twins’ first birthday. I made a small batch of the vanilla frosting from your linked recipe to fill the cakes with since I was concerned there wouldn’t be enough to decorate three cakes. I strained the puree for the frosting but decided I wanted it slightly pinker and put too much food coloring in it so ended up with super pink cakes! Cute anyway, and the whole thing was incredibly delicious. Love your site and so glad I decided to go with this recipe for their birthday.

  112. says

    Rosie!

    I will bake this cake again this weekend for my daughter’s 2nd birthday. I think it will just have to be her cake until she requests otherwise. I cannot wait to have her help me. We’ll be having cupcakes this year, freakin’ YUM! Thanks for the inspiration.

    Cheers!

    eRin

  113. Margie says

    Hi –
    I am making this recipe for some wedding cakes next weekend. I did a second trial run of the recipe with new pan sizes and although it is delicious I found it to be quite dense and overly sweet. Is there anyway to lighten it up? Also, it didn’t rise much….typically I would use a seltzer or something with bubbles in place of the milk, but I’m not sure if it would work. Thank you in advance for any insight or suggestions!
    BTW, I love your Chocolate & Peppermint cake that was in the Romantic Homes magazine a couple of years ago, it is amazing and my “go to” recipe for chocolate cake requests!

    • Kristy says

      I found it to be quite dense as well but everyone still loved it.
      You could cut out half of the sugar if you don’t want it as sweet, because the jelly crystals are very sweet too. You could also use half cake flour and half plain flour with a few teaspoons of oil?
      The recipe as it is, is perfect for cupcakes!

  114. says

    LOVE – this recipe… Just used it for my daughters 1st birthday cake. It was such a hit and so moist. We used a different cake tin and not as layers it was fab. Thanks!!! Go take a look at our photos on instagram if you have time. @natalie_gerber

  115. Ells says

    I’ve just made this for my daughter’s 30th birthday and I’m disappointed. I followed the recipe exactly and it’s so gooey and sweet. I’m tempted to bin it and make a plain sponge. It’s not pink and looks hideous.

  116. Soña says

    I made this cake last week, scaled up for three 9″ rounds, for my children’s birthday (ages 5, 2, and 2) and it was HUGE hit. This cake was delicious. Moist, nice crumb, intensely strawberry and PINK! But the frosting is the star here. My mother, a hater of all things frosted, has been won completely over by Sweetapolita frosting recipes. She was already in love with the chocolate malted buttercream from the Campfire cake but now she claims this Strawberry Ice Cream frosting is the BEST! And I have to agree. We might have shorted the filling between the layers to sit there and eat it by the spoonful. Thank you for fulfilling my new five year olds request for a Pink Strawberry Cake!

  117. Sneha says

    Hey Rosie! I love all your recipes! Thank you so much for sharing them.
    I was trying this recipe today… I purchased the jelly beans that you recommended… But I am not quite sure whether I am supposed to incorporate them in the frosting or the cake. Could you please help me out!

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