Strawberry Cream Layer Cake Made From Archana's Kitchen Eggless Strawberry Velvet Cake Mix
This Strawberry Velvet Cake with delicious cream cheese layers is a winner ! Soft cream cheese is whipped along with sugar and lemon and layered to make this super delicious cake which is made super simple using Archana's Kitchen Strawberry Velvet Cake Mix that is made from whole grains and has no maida.
The Strawberry Cream Layer Cake is made with delicious cream cheese that is whipped along with sugar and lemon and layered to make this super delicious cake which is made super simple using Archana's Kitchen Strawberry Velvet Cake Mix that is made from whole grains and has no maida.
The cake mix is made from whole grains like jowar, barley & whole wheat flour that are packed with proteins, minerals and fibre and yet has all the richness and flavor of a traditional Strawberry Velvet Cake.
And what more, You can bake this cake mix in a Pressure Cooker, Microwave Convection Oven or an OTG. And the best part is, it is eggless / egg free you only need two additional ingredients which is the homemade dahi/ curd / or store bought dahi and oil.
So go ahead bake a cake with this Strawberry Cream Layer Cake, and cut a sensible slice for yourself or your family and friends and serve it as a dessert or a snack along with a cup of milk, coffee or chai.
20 M
60 M
80 M
10 Servings
Ingredients
- 2 Pack Archana's Kitchen Strawberry Velvet Cake Mix
- 160 ml Oil
- 480 ml Curd (Dahi / Yogurt) For Cream Cheese Frosting
- 540 grams Britannia Cream Cheese
- 1-1/2 cups Caster Sugar
- 1 tablespoon Lemon juice
How to make Strawberry Cream Layer Cake Made From Archana's Kitchen Eggless Strawberry Velvet Cake Mix
To begin making the Strawberry Cream Layer Cake, we will be baking two cakes using 2 packs of the cake mixes and then layering it.
Grease and dust two round 8 inch round cake pans.
Into a bowl first measure 80 ml of oil or melted butter and 240 ml of curd. You can use homemade curd or store bought curd.
Add one full packet of Archana's Kitchen Strawberry Velvet Cake Mix into a large mixing bowl along with oil and curd and beat well for 2 minutes until smooth and fluffy.
If you find that the batter is too thick and does not drop down, add a tablespoon of curd/ yogurt at a time and mix to make a smooth batter.
The batter should be such that, it will drop like a super thick batter from the spoon when you lift it up.
Transfer the Strawberry Velvet Cake Mix batter into the greased cake pan.
Proceed with the other cake mix packet in the similar way.
Preheat Heat oven to 160 C.
Place the Strawberry Velvet Cake Mix batter into the preheated oven and bake for 35 to 40 minutes or until a knife inserted inside comes out clean.
Cool the Strawberry Velvet Cake for 2 hours before putting the frosting. You can also refrigerate it to cool faster.
For the frosting, in a large mixing bowl add all of the cream cheese, caster sugar and lemon juice. Whish using an electric beater whisk well until smooth and fluffy.
Place the cake which is going to be the bottom layer over a flat plate - this could be the plate in which the cake will set in the refrigerator until set.
Using a spatula spread a generous amount of frosting over the top of the bottom cake. Place the other cake over the top of this frosted cake and light press down. You can even out the frosting later.
Once again, frost top cake with frosting and spread evenly. You can give it a little spike using the frosting knife technique itself.
Once you have the frosting is done - refrigerate for one hour to chill the frosting and also set it. Once done, serve or store in an airtight box and when you are ready to serve, cut the cake into sensible slices and serve.
