Is there a recipe for Homemade Strawberry Layer Cake (strawberry in cake mix) without jello in recipe?

Here's one that doesn't use Jello:





INGREDIENTS





1/2 cup butter, softened


1 1/4 cups granulated or turbinado sugar


2 eggs


1 1/2 teaspoons vanilla extract


1/2 teaspoon salt


4 tablespoons sour cream


1 teaspoon baking soda


1 cup mashed strawberries


1 1/2 cups all-purpose flour


2 tablespoons butter, softened


1 cup confectioners' sugar


1 tablespoon milk


1 tablespoon fresh lemon juice


1 teaspoon grated lemon zest


1/4 cup toasted slivered almonds





DIRECTIONS





1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.


2. In a large bowl, cream together 1/2 cup butter and the sugar. Add the eggs, and beat for 1 minute. Stir in the vanilla and salt.


3. In a small bowl, stir together the sour cream and the baking soda until the baking soda has dissolved. Add the sour cream mixture and the flour to the egg mixture. Beat well, then stir in the mashed strawberries.


4. Pour the batter into the prepared pan. Bake in preheated oven for 30 minutes, or until top springs back when lightly touched.


5. While cake is cooling, make the icing: Cream together 2 tablespoons butter and confectioners' sugar. Add the milk, lemon juice, and lemon zest, and beat until smooth. Spread icing on warm (not hot!) cake, and sprinkle with slivered almonds.Is there a recipe for Homemade Strawberry Layer Cake (strawberry in cake mix) without jello in recipe?
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature


2 cups sugar


4 extra-large eggs, at room temperature


3/4 cup sour cream, at room temperature


1/2 teaspoon grated lemon zest


1/2 teaspoon grated orange zest


1/2 teaspoon pure vanilla extract


2 cups all-purpose flour


1/4 cup cornstarch


1/2 teaspoon kosher salt


1 teaspoon baking soda





For the filling for each cake:


1 cup (1/2 pint) heavy cream, chilled


3 tablespoons sugar


1/2 teaspoon pure vanilla extract


1 pint fresh strawberries, hulled and sliced





Preheat the oven to 350 degrees F.





Butter the bottom of two 8-inch cake pans. Then line them with parchment paper and butter and flour the lined pans.





Cream the butter and sugar on high speed in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. On medium speed, add the eggs, 1 at a time, then the sour cream, zests, and vanilla, scraping down the bowl as needed. Mix well. Sift together the flour, cornstarch, salt, and baking soda. On low speed, slowly add the flour mixture to the butter mixture and combine just until smooth.





Pour the batter evenly into the pans, smooth the tops, and bake in the center of the oven for 40 to 45 minutes, until a toothpick comes out clean. Let cool in the pans for 30 minutes, then remove to wire racks and let cool to room temperature. If using 1 cake, wrap the second well and freeze.





To make the filling for one cake, whip the cream, sugar, and vanilla in a mixer fitted with the whisk attachment until firm. Slice one of the cakes in half with a long, sharp knife. Place the bottom slice of the cake on a serving platter, spread with 1/2 the whipped cream and scatter with sliced strawberries. Cover with the top slice of the cake and spread with the remaining cream. Decorate with strawberries.Is there a recipe for Homemade Strawberry Layer Cake (strawberry in cake mix) without jello in recipe?
For strawberry filling


2 pounds strawberries (about 3 pints)


1/3 cup sugar


1 tablespoon fresh lemon juice


For custard


3 large egg yolks


1/4 cup sugar


1 cup half-and-half


1 1/2 tablespoons cornstarch


1 tablespoon Punsch (Swedish liqueur) if desired





For cake layers


1 1/2 cups cake flour (not self-rising)


1 teaspoon baking powder


1/2 teaspoon salt


9 large eggs


1 1/4 cups sugar


1/2 stick (1/4 cup) unsalted butter, melted and cooled


1 teaspoon vanilla





For whipped cream frosting


1 1/2 cups chilled heavy cream


2 tablespoons sugar





Garnish: strawberries