California Strawberry Cake
If you live on the west coast (like us), you know what time it is: spring strawberry season! And we HAD to pick up a pint to bake with because these berries are seriously bangin’.
We whipped up a dense, delightful strawberry cake that can be baked super-tall or as a shortie… simply double the mix and frosting for sky-high results. For maximum frosting-and-berry awesomeness, we doubled the frosting and the mix and split ’em into three tiers—but if you want a little bit less cake, this recipe makes a great 2-layer or sheet cake too. Get creative!
One bite of this cake and you’ll be counting the days ’til the berries are back in town! Trust.
- Preheat oven to 350 degrees F.
- In a large bowl, whisk together eggs, buttermilk, and melted butter. Add in cake mix and whisk until smooth. Pour batter into greased and floured cake pans or cupcake pans lined with cupcake liners.
- Chop 2-3 berries per pan and scatter over batter before baking. We halved our strawberries, but any kind of chop, mince or slice works just fine.
- Bake according to package directions, adding a few minutes until cakes feel springy to the touch and are lightly golden brown. Remove from oven and let cool completely.
- Frost cake layers with a layer of frosting and thinly sliced berries. Repeat with the next layer(s), and frost the sides when done. We piled even more berries on top! Notes
- We used three 6″cake pans, 2 boxes of cake mix, and 2 jars of frosting to make this extra tall cake. The recipe above makes a two-layer 9″ cake or 18 cupcakes. Double all ingredients to make a taller layer cake.
- This recipe can be made vegan-friendly using flax eggs, 1/2 cup of melted coconut oil and 1/2 cup plant-based milk. You may need to bake it a little bit longer with this recipe, cakes should still be springy to the touch and lightly golden brown on top.