ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Strawberry Layer Cake

Photo: Randy Mayor; Styling: Cindy Barr
Yield 16 servings (serving size: 1 slice)
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.

Ingredients

  • Cake:
  • 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
  • Frosting:
  • 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)

Nutrition Information

  • calories 348
  • fat 11.3 g
  • satfat 6.9 g
  • monofat 2.8 g
  • polyfat 0.6 g
  • protein 4.3 g
  • carbohydrate 57.7 g
  • fiber 0.7 g
  • cholesterol 55 mg
  • iron 1.1 mg
  • sodium 212 mg
  • calcium 74 mg

How to Make It

  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.