This delicious layer cake is infused with strawberries inside and out. It is flavorful and moist and the frosting is to die for!
I made this gorgeous and super yummy strawberry cake for Easter this year. Isn't it pretty? I made it with spring in mind, envisioning a warm sunshine-y day, buds on the trees and birds chirping outside. Little did I know that spring would be hiding out for quite some time. However...we did not let that stop us from enjoying every single bite of this cake. When my seven-year-old Sammy took his first bite (remember: he's a tough critic when it comes to sweets), he told me that it was the best cake that's ever been made in the entire world. For clarification purposes, I asked if it was the best in the universe and he said, "Nothing like this exists anywhere. Not even on Saturn."
One of my pet peeves about cakes is that it seems so hard to find one that isn't dry inside. So every cake I make has to have a moist inside in order to be post-worthy. This cake is no exception to that rule. I infused both the cake and the frosting with strawberries and even included a bonus strawberry filling and topped the entire thing with fresh strawberries for extra good measure.
Now, don't let the layers intimidate you. This cake is easier to make than it might appear. Before I started making cakes, I would see a beautiful layered creation and think that there was no possible way I would have the time to create such a thing. Let me tell you a little secret. Break the process up into stages. Bake the cakes one day, wrap them up and freeze them. The next day, make the frosting and assemble the cake (that's the fun part!). This makes the cake-making process so much less daunting.
This strawberry frosting will seriously blow you away. The whipped cream is the hidden star of the show and it will cause people to inquire. "What IS it about this frosting? There's something in there that I can't quite put my finger on. It's buttercream, but not really." While the whipped topping makes it fantastic, it will also make the frosting get a bit melty if it's left out of the fridge for too long. So keep the cake refrigerated until you're ready to serve it to alleviate that issue. Which really is a non-issue because after people taste it, the consistency won't matter one bit.
Can I use Homemade Whipped Cream for this recipe?
Absolutely yes! If desired, replace Homemade Whipped Cream with the whipped topping called for in the recipe card.
Ok, here's to the hope that spring will soon arrive and that you will enjoy this cake as much as we did! Thanks for reading, friends! Have a great weekend!