Print Friendly, PDF & Email

Baking the perfect cake has always been a goal of mine! After years of making a cake every day several started to rise to the top of the perfect cake top ten lists.  This strawberry cake is one of my top three all-time favorites. It is super easy to make and is one of the most moist and delicious cakes ever. 

Strawberry Cake

Yield = 3 Layer Round Cake


Icing Ingredients:

Preheat oven to 350 degrees.  Prepare three round cake pans with cooking spray and dust with flour.  Mix the cake ingredients in a large mixing bowl and distribute the mixture evenly between the three cake pans.  Bake in the oven for 25-30 minutes or until the center of the cake is softly firm when touched with your finger.  Do not overcook. Remove and allow to cool in pans for 10 minutes. You can place them in a freezer for a quicker cool.  Use a knife to go along the edges of the pans. Remove cakes from pans and allow to completely cool on a wire rack.

For the icing, mix the butter and cream cheese until smooth.  Add the 3 ½ cups of powdered sugar (½ cup at a time) and mix well.  Mix in the vanilla and two drops of red food coloring.  

Thinly ice between the layers and then ice the rest of the cake.


Maurie Kay

One Response

Leave a Reply