Double Strawberry Cake - Table and Hearth

It seemed only fitting that when I finally get around to sharing this cake on here, it would be right after Thanksgiving feasting. I hope everyone had an awesome long weekend with family and friends, and that you have endless left overs to keep it going this week :)

I made this Strawberry Triple Layer Cake from Gonna Want Seconds back in the summer and sent it up to the hubby’s work (not without making us a little one too of course), and he tells me they still rave about it. I didn’t like strawberry desserts at all as a child (ice cream, cake, pastries) but in the last year or so, I’ve had an insatiable craving for them, especially strawberry cake. So as soon as I saw this one, with it’s decadent strawberry buttercream, I HAD to make it.

The secret to keeping this an easy cake is using strawberry Jell-O powder in the batter, but still using a ton of fresh strawberries as well.

My cake was just a two-layer because I only have two round cake pans, so I poured any excess in a third regular pan to keep for ourselves :)

This was just my second attempt at a double-layer cake (the first was a german chocolate) and my first with buttercream. This buttercream has strawberries in it too and comes out so beautiful! Rich, but beautiful :)

As Kathleen states in her recipe, the buttercream takes a bit of patience. I actually found it worked best for me when it was closer to room temperature versus chilled, as it was pulling off the sponge when it was colder. But as soon as it was all frosted and I had added the strawberry “dots”, I chilled it for a good hour or so.

I loved having the big fresh strawberries on it to balance out the sweetness of the icing, plus they’re always just so pretty to decorate with :)

This cake would be so perfect for any celebration (oh man, especially a little girls’ birthday or baby shower!!) and is as moist and yummy as it is pretty. Grab the recipe HERE.