Creating the graduated color of the layers in this cake is easier than you think.
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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.
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.
Explore reviews fromour online community
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.
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.
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