Strawberry Layer Cake

Strawberry Layer Cake with Cream Cheese Frosting

Satiny cream cheese frosting is generously spread between each layer of bright strawberry cake to create a dessert as appealing to the eye as it is to your taste buds.


8 to 10 servings



  • 3/4 cup (1 1/2 sticks) butter, softened
  • 1/2 cup vegetable oil
  • 3 cups Domino® Granulated Sugar
  • 5 large eggs
  • 3 cups cake flour, sifted
  • 1/4 teaspoon baking soda
  • 2 tablespoons strawberry gelatin
  • 1 cup frozen sweetened strawberries, thawed and pureed
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon red food coloring


  • 1 1/2 (12 oz.) pkgs. cream cheese, softened
  • 3/4 cup (1 1/2 sticks) butter, softened
  • 6 cups (1 1/2 16 oz. boxes) Domino® Confectioners Sugar
  • 2 teaspoons vanilla extract



Preheat oven to 350°F; arrange racks to oven center. Grease three 9-inch round layer pans; line bottoms with rounds of waxed or parchment paper. Grease top of paper and sides of pans well; dust with flour.

Beat butter with oil until smooth and creamy. Gradually add sugar, beating until very light and fluffy. Add eggs, one at a time, beating well after each addition. Sift flour with baking soda and gelatin powder; set aside.

Blend pureed strawberries with milk, vanilla and red food coloring. Reduce speed on mixer to low setting; stir flour mixture and milk mixture alternately into batter, beginning and ending with flour mixture. Divide batter evenly among pans.

Bake 30 to 35 minutes or until tops spring back if lightly pressed in their centers. Cool layers in pans for 10 minutes, then turn out onto racks to completely cool before frosting.


In a large bowl, beat cream cheese with butter until smooth. Gradually beat in confectioners' sugar on medium speed setting until light and fluffy. Blend in vanilla; continue beating until frosting has a satiny appearance.

Spread generously between layers and over the sides and top of the cake.