Strawberry Ombre Cake
30 min
1 hr 30 min



1 (16-ounce) package fresh strawberries,  washed, hulled


1 (15.25- to 16.5-ounce) package white cake mix

1/4 cup Land O Lakes® Butter melted

3 large Land O Lakes® Eggs (whites only)

3 tablespoons water

Red food color


1/2 cup Land O Lakes® Butter softened

1 (8-ounce) package cream cheese, softened

6 cups powdered sugar


Sliced fresh strawberries, if desired


 *Substitute 1 (16-ounce) package frozen strawberries, thawed, drained.

How to make

  1. STEP 1

    Heat oven to 350°F. Grease and lightly flour 2 (8-inch) round baking pans; set aside.

  2. STEP 2

    Place strawberries into 5-cup blender container. Cover; blend until smooth.

  3. STEP 3

    Combine 1 cup prepared strawberries, cake mix, 1/4 cup butter, egg whites, water and 3 drops food color in bowl. Beat at low speed 30 seconds or until mixed. Beat at medium speed, scraping bowl occasionally, 2 minutes or until well mixed.

  4. STEP 4

    Spread about 3/4 cup batter into 1 prepared pan. Add 5 drops red food color to remaining batter; beat until well mixed. Remove about 3/4 cup batter; spread into another prepared pan.

  5. STEP 5

    Bake 9-12 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely. Clean pans; grease and lightly flour pans.

  6. STEP 6

    Repeat with remaining batter adding 9 drops food color to third layer, 12 drops to fourth layer and 15 drops to fifth layer. Bake and cool cakes as directed above.

  7. STEP 7

    Combine 1/4 cup prepared strawberries, 1/2 cup butter and cream cheese in bowl; beat at medium speed until well mixed. Add powdered sugar; beat at low speed until smooth.

  8. STEP 8

    Assemble cake by placing 1 tablespoon frosting in center of serving plate; place darkest layer, bottom-side up, in center of plate. Spread about 1/2 cup frosting evenly over layer; top with next darkest layer. Continue with cake layers and frosting until all layers are stacked; frost top and sides of cake.

  9. STEP 9

    Top with fresh sliced strawberries, if desired. Store refrigerated.


17Fat (mg)
40Cholesterol (mg)
320Sodium (mg)
71Carbohydrates (g)
1Dietary Fiber
3Protein (g)


Explore reviews from
our online community

  May 12, 2017

I never made cake but with the help of this recipe I made it successfully. It’s taste was fabulous!!!!!!!!!! I would like to recommend this cake to all my colleagues.

— says
  April 29, 2013

I made this cake for sunday's meal and the cake is delicisous. I added 1/2 cup of cool whip to the frosting and chilled the frosting before I frosted the cake. I made sure the cake was completed cooled. I used 8inch cake pans as well.

— says Linda
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