103 10 Reviews Creating the graduated color of the layers in this cake is easier than you think. 30 min Prep Time 1:30 Total Time 16 servings Ingredients Strawberries1 (16-ounce) package fresh strawberries*, washed, hulledCake1 (15.25- to 16.5-ounce) package white cake mix1/4 cup Land O Lakes® Butter, melted3 large Land O Lakes® Eggs (whites only)3 tablespoons water Red food colorFrosting1/2 cup Land O Lakes® Butter, softened1 (8-ounce) package cream cheese, softened6 cups powdered sugar Sliced fresh strawberries, if desired *Substitute 1 (16-ounce) package frozen strawberries, thawed, drained. Directions Heat oven to 350°F. Grease and lightly flour 2 (8-inch) round baking pans; set aside. Place strawberries into 5-cup blender container. Cover; blend until smooth.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. 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. 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.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.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.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.Top with fresh sliced strawberries, if desired. Store refrigerated. Recipe Tips Nutrition Facts (1 serving) Calories 440 Cholesterol 40mg Carbohydrates 71g Protein 3g Fat 17g Sodium 320mg Dietary Fiber 1g Your Name: Your Email: Your Friend's Email: Page Name:
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Recipe Comments and Reviews Sort by: Reviews General Comments View All » Rating 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. Posted May 12, 2017 by CakenGifts.in Rating 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. Posted April 29, 2013 by Linda Rating Karen - it is really important to grease the pans well and lightly flour each one. The flour helps to make the cake release from the pan easier. Otherwise, another suggestion would be to line each pan with parchment since that will come out of the pan very easily. Posted April 24, 2013 by Cindy Rating Karen,I'm sorry that you had some problems with this recipe. Since each of the layers is thin anyway, it is important to use 8-inch cake pans so each layer would be slightly thicker. Posted April 24, 2013 by Cindy Rating Also, every layer stuck to the pan even though tne pans were prepared properly!!! Posted April 23, 2013 by Karen Test Kitchen CommentFrom: CindyKaren - it is really important to grease the pans well and lightly flour each one. The flour helps to make the cake release from the pan easier. Otherwise, another suggestion would be to line each pan with parchment since that will come out of the pan very easily.Posted April 24, 2013 Rating Unfortunately, I used 9" cake pans and the layers were waaaay too thin which caused them to crack and fall apart..my mistake!! So I put the thinner layers together to create one layer. I ended up with three layers so I lost the layered effect. That said, I wasn't that thrilled with the flavor. Just seemed to be missing something. Not sure I will make again. Posted April 23, 2013 by Karen Test Kitchen CommentFrom: CindyKaren,I'm sorry that you had some problems with this recipe. Since each of the layers is thin anyway, it is important to use 8-inch cake pans so each layer would be slightly thicker. Posted April 24, 2013 Rating took lots of time, but well worth it. I think it tasted better the next day - the strawberry flavor was more intense. Can't wait to make it this summer with fresh local berries. Posted April 16, 2013 by Andrea Rating I MEAN NO ONE CAN MAKE IT LIKE ITS ORGINAL BAKER, BUT DARN NEAR CLOSE Posted April 15, 2013 by JACQUELINEKAY Rating The highlight of my Easter meal, the frosting and cake were so delicious!!!! Posted April 12, 2013 by Sara Rating Had similar problems with the icing being too soft to support the layers. I addied more powdered sugar to get it to stiffen but that did little to help. Layers still slid. Even put a bamboo skewer in throught the layers as i was icing, but that didn't help either. I thought possibly the problem was because I used 1/3 Less Fat Cream Cheese. But that may not be the issue if others had problems with the icing too. But the cake and icing were delicious -- even if the results were visually more like the Leaning Tower of Pisa. Posted April 10, 2013 by Jane Rating The layers of this cake are very narrow and will not rise very high like it would if you were baking the entire cake in one layer. From the cake mix you will bake 5 layers, each a different shade of color. Posted April 08, 2013 by Cindy Rating A bit time consuming, but worth it . Lots of compliments went over great for Easter. While frosting, the frosting got soft and starting sliding down the sides of cake making puddles. Had to cool than make repairs. But cake was very good. Posted April 01, 2013 by Anna S. Rating I will make this recipe but will color the batter with 8 drops red food color, then bake 3/4 cup in two pans. Then I will add 12 drops of the red food color to thew remaing batter and divide into three pans and bake. I will then stack and frost the layers with alternating light and dark layers. The coloring is the only change I will make. Posted March 19, 2013 by Samantha Comment on this Recipe Rate this Recipe Leave a Comment I made this recipe and I would rate it: Please select a rating Please Enter Your Comment First Name Email Address Email address will not be published I am 14 years of age or older. Or Sign In » Learn More » Please note, all submissions are screened for content deemed appropriate by Land O'Lakes. Comments are published within 3 business days.