This is a very moist cake that is defintely a crowd pleaser! I was attracted to its simplicity. Once you’ve made it, you’ll be asked to make it again & again!
Quick tip: The original recipe called for using strawberry frosting, but I’ve found that makes it too sweet. A buttercream or cream cheese frosting (as well as a whipped cream topping) works wonderfully.
- Butter, for greasing pans
- Flour, for flouring pans
- 1 (18.25-ounce) box strawberry cake mix
- 1 (11.5-ounce) can strawberry nectar
- 3 eggs
- 1/4 cup vegetable oil
- 1 pound fresh strawberries, cleaned
- 1 cup strawberry jam, divided
- Preheat oven to 350 degrees F.
- Butter and flour 2 (9-inch) round cake pans. Combine cake mix, nectar, eggs, and oil in large bowl. Beat with electric mixer for 2 minutes, or until well blended. Divide batter between prepared pans. Bake for 25 minutes, or until a toothpick inserted into center comes out clean. Cool cakes in pans on cooling racks for 20 minutes. Invert cakes onto cooling rack and cool completely.
- Thinly slice enough strawberries to yield 1 1/4 cups. Using a serrated knife, cut each cake horizontally in half, forming 4 layers in total. Place 1 cake layer, cut side down, on a serving platter. Spread 1/3 cup jam over top of cake layer. Arrange 1/4 cup of sliced strawberries in a single layer atop jam. Top with second cake layer, cut side down. Repeat layering with jam and sliced strawberries. Top with third cake layer, cut side down. Repeat layering with jam and sliced strawberries. Top with remaining cake layer, cut side down. Spread desired frosting evenly over top and sides of cake to coat completely. Arrange remaining 1/2 cup sliced strawberries and 1 whole strawberry decoratively atop cake. Refrigerate cake for 40 minutes. Serve cake with remaining whole strawberries.