Strawberry Stack Cake Recipe
Strawberry Stack Cake
This easy layer cake is so striking that guests will ooh and aah like they’re at a fireworks show.
Serves: 12Prep: 15 minutesCook: 1 hour 40 minutesTotal: 1 hour 55 minutesDifficulty: Medium
Serves: 12
Ingredients
- 1 box (15.25 oz.) white cake mix
- 1 cup whole milk
- 3 large eggs
- 1⁄2 cup canola or vegetable oil
- 1⁄2 tsp. almond extract
- 8 oz. cream cheese, softened
- 2 cups heavy cream
- 1 cup confectioners’ sugar
- 1 tsp. vanilla extract
- 1⁄4 tsp. salt
- 1 1⁄2 lb. strawberries, stemmed and halved
Directions
- Preheat oven to 350°F. Grease 2 (8-inch) round cake pans with nonstick cooking spray.
- In large bowl with hand mixer or bowl of stand mixer fitted with paddle attachment, combine cake mix, milk, eggs, oil and almond extract.
- Divide batter evenly between baking pans. Bake and cool completely according to package directions. Using serrated knife, trim domes from cake tops to create flat layers.
- In large bowl with hand mixer or bowl of stand mixer fitted with flat beater attachment, beat cream cheese until creamy. Add heavy cream, confectioners’ sugar, vanilla extract and salt; beat until stiff peaks form, scraping down sides as needed.
- Place one cake layer on platter. Spread with about 1 cup frosting in thin, even layer, leaving edges of cake exposed. Arrange single row of halved strawberries standing up around edge of cake. Pile layer of strawberries in middle, leaving about 1 cup for decorating top. Dollop about 2 cups frosting overtop strawberries and carefully spread into even layer.
- Place second cake layer on top.
- Spread with remaining frosting in thin, even layer, leaving edges of cake exposed, then decorate with remaining strawberries. Chill at least 1 hour or up to 4 hours before serving. Refrigerate any leftovers.
Serves: 12
Ingredients
- 1 box (15.25 oz.) white cake mix
- 1 cup whole milk
- 3 large eggs
- 1⁄2 cup canola or vegetable oil
- 1⁄2 tsp. almond extract
- 8 oz. cream cheese, softened
- 2 cups heavy cream
- 1 cup confectioners’ sugar
- 1 tsp. vanilla extract
- 1⁄4 tsp. salt
- 1 1⁄2 lb. strawberries, stemmed and halved
Directions
- Preheat oven to 350°F. Grease 2 (8-inch) round cake pans with nonstick cooking spray.
- In large bowl with hand mixer or bowl of stand mixer fitted with paddle attachment, combine cake mix, milk, eggs, oil and almond extract.
- Divide batter evenly between baking pans. Bake and cool completely according to package directions. Using serrated knife, trim domes from cake tops to create flat layers.
- In large bowl with hand mixer or bowl of stand mixer fitted with flat beater attachment, beat cream cheese until creamy. Add heavy cream, confectioners’ sugar, vanilla extract and salt; beat until stiff peaks form, scraping down sides as needed.
- Place one cake layer on platter. Spread with about 1 cup frosting in thin, even layer, leaving edges of cake exposed. Arrange single row of halved strawberries standing up around edge of cake. Pile layer of strawberries in middle, leaving about 1 cup for decorating top. Dollop about 2 cups frosting overtop strawberries and carefully spread into even layer.
- Place second cake layer on top.
- Spread with remaining frosting in thin, even layer, leaving edges of cake exposed, then decorate with remaining strawberries. Chill at least 1 hour or up to 4 hours before serving. Refrigerate any leftovers.
| Amount per serving | |
|---|---|
| Sodium | 150mg |
| Total Fat | 34g |
| Saturated Fat | 14g |
| Protein | 7g |
| Cholesterol | 115mg |
| Total Carbohydrate | 49g |
| Dietary Fiber | 1g |
| Sugars | 16g |
| Calories | 520 |