Zutaten für Easy Double Strawberry Layer Cake
- Yellow Cake Mix
- 1 cup buttermilk
- 1/2 cup (1 stick) unsalted butter, softened
- 3 large eggs
- 6 tablespoons strawberry preserves
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- Fresh Strawberries
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Zubereitung von Easy Double Strawberry Layer Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine 1 box (15.25 oz) white cake mix, 1 cup buttermilk, 1/2 cup (1 stick) unsalted butter, softened, and 3 large eggs. Beat on low speed until just combined.
- Divide batter evenly between prepared cake pans.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
- Once completely cool, brush the top of each cake layer with 3 tablespoons of strawberry preserves.
- In a chilled bowl, beat 2 cups heavy whipping cream with 4 tablespoons strawberry preserves and 1/2 cup powdered sugar on high speed until stiff peaks form.
- Place one cake layer on a serving plate. Top with half of the sliced strawberries (about 1 pint), then half of the whipped cream.
- Carefully place the second cake layer on top. Repeat with remaining strawberries and whipped cream.
- Garnish with fresh whole strawberries and serve immediately for the best flavor and texture.
Nutrition Information (Approximate per serving)
Sodium
200 g
Sugar
1645g
Fat
912g
Carbs
224g
