Turn a box cake mix into a fabulous layered Strawberry Rhubarb Cake. Made with buttercream frosting, layered with strawberries, and decorated with fresh flowers, this cake wins in flavor and presentation.
Course Dessert
Cuisine American
Keyword apple cake, rhubarb, strawberries
Prep Time 20 minutesminutes
Cook Time 24 minutesminutes
Total Time 44 minutesminutes
Servings 12
Calories 619kcal
Ingredients
1boxcake mixI used Pink Velvet from Duncan Hines. Strawberry cake mix would work too.
Whole strawberries and edible flowers for decoration
Instructions
Begin by baking your cakes according to the package directions in two 9" round cake pans lined with parchment paper on the bottom. (You'll need eggs, water, and butter for the cake mix.) Once baked, allow the cakes to cool in the pans.
When the cakes are cooled, poke holes in the top of each with a wooden skewer or fork. Then slowly pour 3/4 cup of strawberry rhubarb syrup onto each cake. Use a spatula, if necessary, to evenly spread out the syrup.
Chill the cakes for about an hour.
In the meantime, mix the butter cream frosting.
Beat together the butter until smooth. Then slowly add the powdered sugar. Add the vanilla and as much of the heavy whipping cream as needed until you achieve the desired consistency.
To assemble the cake, removed both cakes from the round pans.
Place a dollop of frosting on the first cake and spread it out evenly to the edges. Add a thin layer of sliced strawberries on top of the frosting.
Place the second cake pn top of the first one and spread a layer of frosting on the top.
Add whole strawberries and edible flowers.
Notes
You can make strawberry rhubarb syrup at home. It's easy, delicious, and has a variety of uses beyond this cake.