Airy Strawberry Layer Cake

Ingredients

• 1 (15.25 ounce) package white cake mix (such as Pillsbury® Moist Supreme Classic White Cake Mix)
• 1 cup water
• 3 eggs
• ½ cup vegetable oil
• 1 (3 ounce) package strawberry-flavored gelatin (such as Jell-O®)
• 4 teaspoons strawberry extract, divided
• 2 cups fresh strawberries
• 1 (8 ounce) package cream cheese, softened
• ½ cup confectioners' sugar, or more to taste
• Frosting:
• 1 pint heavy cream
• 2 teaspoons clear vanilla extract

Step 1

Warm your oven to 350°F and lining three 9-inch cake pans with parchment paper. In a large bowl, mix the cake mix, water, eggs, and oil using an electric mixer on medium speed for about two minutes until smooth. Pour a third of the batter into one pan. To the remaining batter, stir in half of the strawberry gelatin and 2 teaspoons of strawberry extract, then divide that evenly between the other two pans.

Step 2

Pop the cakes into the oven and bake for 15 to 20 minutes, or until a toothpick comes out clean. Once done, flip the cakes onto a wire rack lined with parchment and let them cool completely.

Step 3

While the cakes cool, set aside 9 to 12 whole strawberries for decorating later. Chop the rest and gently pat them dry. For the filling, beat the cream cheese with the remaining strawberry gelatin, then mix in the other 2 teaspoons of strawberry extract and some powdered sugar until smooth. Fold in the chopped strawberries.

Step 4

To assemble, start with one of the pink layers on your plate, spread half the strawberry filling evenly over it, then add the plain cake layer on top. Spread the remaining filling over that, and finish with the second pink layer.

Step 5

Whip the heavy cream, powdered sugar, and vanilla until it’s thick and spreadable. Cover the entire cake with this frosting. For a smooth finish on top, place a piece of parchment over the cake and run your spatula across it before peeling it off. Finally, pipe some swirls of frosting around the edges and top each with a whole strawberry for a pretty finish.