Strawberry Ombre Cake
  Time
 
strawberry ombre cake

Strawberry Ombre Cake

Creating the graduated color of the layers in this cake is easier than you think.

 10 Reviews
The Story Behind the Recipe
16
servings
30 min
PREP TIME
1 hr 30 min
TOTAL TIME

Ingredients

Strawberries

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

Cake

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

Frosting

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.

Nutrition

440Calories
17Fat (mg)
40Cholesterol (mg)
320Sodium (mg)
71Carbohydrates (g)
1Dietary Fiber
3Protein (g)

Reviews

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  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 CakenGifts.in
Helpful?
  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
Helpful?
  April 23, 2013

Also, every layer stuck to the pan even though tne pans were prepared properly!!!

— says Karen
Helpful?
Test Kitchen Comment April 24, 2013

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.

— says Cindy
  April 23, 2013

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.

— says Karen
Helpful?
Test Kitchen Comment April 24, 2013

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.

— says Cindy
  April 16, 2013

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.

— says Andrea
Helpful?
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