STRAWBERRY CREME CAKE
Make and share this Strawberry Creme Cake recipe from Food.com.
Provided by Marsha Hamner
Categories Dessert
Time 20m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Butter and flour 2 (9-inch) round cake pans.
- Combine cake mix, nectar, eggs, and oil in large bowl. Beat with a hand mixer for 2 minutes, or until well blended. Divide batter between prepared pans.
- Bake for 25 minutes, or until a toothpick inserted into center comes out clean. Cool cakes in pans on cooling racks for 20 minutes. Invert cakes onto cooling rack and cool completely.
- Thinly slice enough strawberries to yield 1 1/4 cups.
- Using a serrated knife, cut each cake horizontally in half, forming 4 layers in total. Place 1 cake layer, cut side down, on a serving platter. Spread 1/3 cup jam over top of cake layer. Arrange 1/4 cup of sliced strawberries in a single layer atop jam.
- Top with second cake layer, cut side down. Repeat layering with jam and sliced strawberries.
- Top with third cake layer, cut side down. Repeat layering with jam and sliced strawberries.
- Top with remaining cake layer, cut side down. Spread frosting evenly over top and sides of cake to coat completely.
- Arrange remaining 1/2 cup sliced strawberries and 1 whole strawberry decoratively atop cake.
- Refrigerate cake for 40 minutes. Serve cake with remaining whole strawberries.
Nutrition Facts : Calories 172.7, Fat 5.9, SaturatedFat 1, Cholesterol 52.9, Sodium 29.6, Carbohydrate 28.3, Fiber 1.2, Sugar 19.6, Protein 2
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