This Strawberry Creme Cake Recipe is a moist and decadent recipe, which is made with convenient strawberry cake mix, sweet strawberry nectar, and fresh strawberries. It’s a show-stopping dessert, ready in about 2 hours.
Jump to RecipeStrawberry Creme Cake Recipe Ingredients
Cake:
- Butter, for greasing pans
- Flour, for flouring pans
- 1 (18.25-ounce) box strawberry cake mix
- 1 (11.5-ounce) can strawberry nectar
- 3 eggs
- 1/4 cup vegetable oil
Filling and Frosting:
- 1 pound fresh strawberries, cleaned
- 1 cup strawberry jam, divided
- 1 (16-ounce) container strawberry frosting
How To Make Strawberry Creme Cake Recipe
- Prep the pans and batter: Preheat your oven to 350 degrees F. Generously butter and flour two 9-inch round cake pans. In a large bowl, combine the strawberry cake mix, strawberry nectar, eggs, and vegetable oil. Beat with a hand mixer for 2 minutes until the batter is well blended. Divide the batter evenly between the prepared pans.
- Bake and cool the cakes: Bake for 25 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in their pans on a wire rack for 20 minutes. After 20 minutes, carefully invert the cakes onto the cooling rack to cool completely.
- Slice the layers: Thinly slice enough fresh strawberries to yield 1 1/4 cups. Using a long, serrated knife, carefully cut each cooled cake horizontally in half, creating four thin cake layers in total.
- Start the assembly: Place one cake layer on a serving platter. Spread 1/3 cup of the strawberry jam over the top. Arrange 1/4 cup of the sliced strawberries in a single layer over the jam.
- Stack the remaining layers: Top with the second cake layer and repeat the process with another 1/3 cup of jam and 1/4 cup of strawberries. Top with the third cake layer and repeat with the remaining 1/3 cup of jam and another 1/4 cup of strawberries. Place the final cake layer on top.
- Frost and garnish: Spread the strawberry frosting evenly over the top and sides of the entire cake until it is completely coated. Arrange the remaining 1/2 cup of sliced strawberries and any remaining whole strawberries decoratively on top of the cake.
- Chill and serve: Refrigerate the finished cake for at least 40 minutes to allow the layers to set and stabilize. Serve chilled.
Recipe Tips
- How to cut cake layers evenly: To slice the cakes horizontally without them crumbling, make sure they are completely cool (or even chilled). Use a long serrated bread knife and a gentle sawing motion. You can insert toothpicks around the side of the cake as a guide to keep your knife level.
- What is strawberry nectar: Strawberry nectar is a juice beverage that is thicker than regular juice and packed with flavor. You can usually find it in the juice aisle or the international foods aisle (often the Hispanic section) of the grocery store.
- How to prevent sliding layers: Because of the jam and fresh fruit filling, the layers can slide if the cake gets too warm. Chilling the cake for the recommended 40 minutes is crucial to “glue” the layers together before slicing.
- Can I use homemade frosting: Absolutely. While the recipe calls for canned frosting for convenience, a homemade strawberry buttercream or cream cheese frosting works beautifully.
What To Serve With Strawberry Creme Cake
This rich, fruity cake is a centerpiece on its own, but pairs well with simple additions.
- A scoop of vanilla bean ice cream
- A glass of cold milk or hot coffee
- Sparkling wine or Champagne
- Dark chocolate shavings
How To Store Strawberry Creme Cake Recipe
- Refrigerate: Because this cake contains fresh strawberries in the filling and topping, it must be stored in the refrigerator. Keep it covered in a cake saver or lightly wrapped in plastic wrap for up to 3-4 days.
- Freeze: You can freeze the cake, but the fresh strawberries may become mushy upon thawing. For best results, freeze the cake layers without the fresh fruit filling, or freeze the assembled cake and accept a change in the fruit’s texture. Wrap tightly in plastic wrap and foil for up to 2 months.
Strawberry Creme Cake Recipe Nutrition Facts
- Calories: 480
- Total Fat: 18g
- Saturated Fat: 5g
- Cholesterol: 45mg
- Sodium: 350mg
- Total Carbohydrates: 78g
- Dietary Fiber: 2g
- Sugar: 58g
- Protein: 4g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, you can use water or milk, but the cake will have a less intense strawberry flavor. You could also use strawberry soda or diluted strawberry puree as a closer alternative.
The cake was likely still too warm. Warm cake is very fragile. Ensure the cakes are cooled completely to room temperature, or pop them in the freezer for 20 minutes before slicing them horizontally.
Yes, this cake actually tastes better after sitting for a few hours as the flavors meld. You can make it one day in advance and keep it refrigerated until ready to serve.
Strawberry Creme Cake Recipe
Course: DessertCuisine: AmericanDifficulty: Easy12
servings30
minutes25
minutes480
kcalThis Strawberry Creme Cake Recipe transforms a simple box mix into a gourmet, four-layer dessert bursting with fresh berries and sweet jam.
Ingredients
Butter, for greasing pans
Flour, for flouring pans
1 (18.25-ounce) box strawberry cake mix
1 (11.5-ounce) can strawberry nectar
3 eggs
1/4 cup vegetable oil
1 pound fresh strawberries, cleaned
1 cup strawberry jam, divided
1 (16-ounce) container strawberry frosting
Directions
- Preheat oven to 350 degrees F. Butter and flour two 9-inch round cake pans.
- Combine cake mix, strawberry nectar, eggs, and oil in a large bowl. Beat for 2 minutes.
- Divide batter between pans and bake for 25 minutes or until a toothpick comes out clean.
- Cool cakes in pans for 20 minutes, then invert onto racks to cool completely.
- Slice 1 1/4 cups of strawberries. Cut each cake horizontally to create four layers total.
- Place first layer on a plate; spread with 1/3 cup jam and top with 1/4 cup sliced strawberries.
- Repeat layering with the next two cake layers. Top with the final fourth layer.
- Cover the entire cake with strawberry frosting.
- Decorate with remaining strawberries.
- Refrigerate for at least 40 minutes before slicing and serving.
Notes
- Nectar Substitute: If you cannot find strawberry nectar, strawberry soda or a mix of pureed strawberries and water can be used.
- Cutting Layers: Use a serrated knife and ensure cakes are cool to prevent crumbling.
- Storage: Keep refrigerated due to the fresh fruit filling.
