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A watermelon layer cake with strawberry whipped cream frosting with a slice out on a white cake plate with ruffled edges.

Watermelon Strawberry Cake (Starts With A Cake Mix)

Maureen Reynolds
This Watermelon Strawberry Layer Cake is made with soft vanilla cake layers infused with watermelon juice and frosted with a light strawberry whipped cream made with fresh strawberries and strawberry jello powder. An easy summer dessert that is perfect for birthdays, barbecues, and warm weather entertaining.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time5 minutes
Course Cakes & Cupcakes
Cuisine American
Servings 8

Equipment

  • 1 stand mixer or mixing bowl and hand mixer
  • measuring cups
  • 2 8 inch cake pans

Ingredients
  

For Cake Layers

  • 1 white or vanilla boxed cake mix
  • 1 cup bottled or freshly squeezed watermelon juice such as Tropicana
  • ⅓ cup vegetable oil
  • 3 large eggs

Frosting

  • 2 cups heavy (whipping) cream
  • 4 tablespoons icing sugar
  • 2-3 tablespoons strawberry yellow powder
  • ½ cup finely chopped fresh strawberries

Instructions

For Cake Layers

  • Preheat oven to 350℉. Spray two 8 inch round cake pans with non-stick spray (or butter and flour them) and set aside.
  • Place cake mix, watermelon juice, vegetable oil, and eggs in bowl of electric mixer. Mix on low for 30 seconds then increase to medium-high and beat for 2 minutes.
  • Divid batter evenly between prepared cake pans, and bake at 350℉ for 30-35 minutes, until golden brown and toothpick comes out clean. Allow to cool in cake pans for 5 minutes, then transfer to cooling racks to completely cool before frosting.

For Frosting

  • Pour whipping cream into chilled bowl of electric mixer fitted with whisk attachment. Add 4 tablespoons icing sugar and 2 to 3 tablespoons strawberry Jello powder. Beat on low until soft peaks form, then increase speed to high, beating until light and fluffy with stiff peaks. Gently fold in chopped strawberries, and store in refrigerator until cake layers are completely cool.

Assemble

  • Place one cake layer on a cake plate. Spread whipped frosting over top and sides to completely cover. Place second cake layer on top, and again, frost top and sides until entire cake is completely and evenly covered.
  • Store cake in the refrigerator until ready to serve. Can me made one day ahead.
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https://www.redcottagechronicles.com/recipe/watermelon-strawberry-layer-cake/