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Strawberry Ombre Cake
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strawberry ombre cake

Strawberry Ombre Cake

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

Read the Story Behind the Recipe

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30 min
Prep Time
1 hr 30 min
Total Time
16
servings

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 cake 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.

Read the Story Behind the Recipe

Nutrition (1 serving)

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