This cake was great!! I don't understand the negative reviews. I thought there was a bit too much icing ( I only used about 2/3 of the icing). Made it for Easter. Everyone loved it. Maybe the freshness of the berries impacts the flavour. The only issue I encountered was that I made this cake from Cooking Light Cooking Through The Seasons cook book. The nutritional analysis was incorrect. In the cook book it says that it makes 6 servings at 348 calories per serving. I cut it into 8 and thought they were huge so turned it into 16. When I looked at adjusting the calorie content for my records, something did not look right so I recalculated the whole recipe where I discovered that the calorie content was indeed listed for 16 servings not 6. (And here I thought I found a magic low cal cake.lol) I came on here to verify and found the correct analysis and the reviews. I would make this cake again. It was excellent.
Strawberry Layer Cake
Photo: Randy Mayor; Styling: Cindy Barr
Garnish this strawberry layer cake with fresh strawberry halves for a pretty presentation. You can use fresh orange juice instead of Grand Marnier in the cream cheese frosting.
Yield: 16 servings (serving size: 1 slice)
More From Cooking Light
Amount per serving
- Calories: 348
- Fat: 11.3g
- Saturated fat: 6.9g
- Monounsaturated fat: 2.8g
- Polyunsaturated fat: 0.6g
- Protein: 4.3g
- Carbohydrate: 57.7g
- Fiber: 0.7g
- Cholesterol: 55mg
- Iron: 1.1mg
- Sodium: 212mg
- Calcium: 74mg
- 1 1/4 cups sliced strawberries
- 10 ounce all-purpose flour (about 2 1/4 cups)
- 2 1/4 teaspoons baking powder
- 1/8 teaspoon salt
- 1 1/2 cups granulated sugar
- 1/2 cup butter, softened
- 2 large eggs
- 2 large egg whites
- 1 cup low-fat buttermilk
- 1/4 teaspoon red food coloring
- Cooking spray
- 1/3 cup (3 ounces) 1/3-less-fat cream cheese
- 1/3 cup butter, softened
- 2 tablespoons Grand Marnier (orange-flavored liqueur)
- 3 cups powdered sugar
- 12 whole strawberries (optional)
- 1. Preheat oven to 350°.
- 2. To prepare cake, place sliced strawberries in a food processor; process until smooth.
- 3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt, stirring with a whisk. Place granulated sugar and 1/2 cup butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, one at a time, beating well after each addition. Beat in egg whites. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Add pureed strawberries and food coloring; beat just until blended.
- 4. Divide batter between 2 (8-inch) round cake pans coated with cooking spray. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack for 10 minutes. Remove from pans; cool completely on wire racks.
- 5. To prepare frosting, place cream cheese, 1/3 cup butter, and liqueur in a medium bowl; beat with a mixer at medium speed until blended. Gradually add powdered sugar, and beat just until blended.
- 6. Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Cut 1 whole strawberry into thin slices, cutting to, but not through, the stem end. Fan strawberry on top of cake just before serving, if desired. Cut remaining 11 strawberries in half. Garnish cake with strawberry halves, if desired.
Only you will be able to view, print, and edit this note.Add Note