SINGLE LAYER STRAWBERRY CAKE RECIPES

Steps:

• Cake:
• Preheat the oven to 350 degrees F. Grease an 8-inch cake pan or 9-inch cake pan, line with a parchment paper round, then grease the parchment paper.
• Sift the cake flour, sugar, baking powder, and salt in the bowl of a stand mixer. Add the butter, vanilla, and ¼ cup milk.
• Mix on medium speed for about 1 minute until the dry ingredients are moistened. Stop the mixer and scrape down the sides and up the bottom of the bowl.
• Whisk the remaining milk, the egg, and oil together. With the mixer running on medium speed, add the egg mixture in 2 additions, mixing for about 15 seconds between.
• Stop the mixer and scrape down the sides and up the bottom of the bowl if needed, then mix for about 15 more seconds or until batter is completely combined. Avoid over-mixing.
• Pour the batter into the cake pan.
• Bake for around 20 to 22 minutes or until the cake is baked through or until a toothpick inserted into the center of the cake comes out clean. Cool cake completely in the pan set on a wire rack.
• Cool cake completely in the pan set on a wire rack.
• Strawberries:
• Mix the sliced strawberries, jam, and sugar together.
• Let it sit at room temperature or in the refrigerator.
• Whipped Cream:
• Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed for about 3 to 4 minutes, until medium peaks form.
• Place the cooled cake on a serving plate or cake stand. Pile the whipped cream on top, then gently spread it out to the edges. Top with strawberries.
• Slice and serve the cake, and enjoy!

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray three 9-inch cake pans with nonstick cooking spray.
• Mix cake mix, gelatin, eggs, oil, sugar, strawberries, milk, and flour for cake together in a large bowl with an electric mixer on low speed until just combined. Scrape the sides of the bowl, and increase mixer speed to medium; beat for 3 minutes. Pour cake batter evenly into the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 23 minutes. Cool cakes in pans on a rack for about 10 minutes. Remove from pans and cool completely in the refrigerator.
• Meanwhile, make frosting. Beat butter in a large bowl at medium speed until it's pale yellow and fluffy. Add confectioners' sugar and strawberries and beat at low speed until well combined and creamy. Set in the refrigerator for 5 to 10 minutes to firm it up slightly (you just don't want it to be runny).
• Spread one of the layers of cake with frosting then refrigerate. Frost the second layer and refrigerate until the frosting on both layers has firmed up a bit. Assemble all the layers and frost the top and sides. Refrigerate until ready to serve.