Hi, Semra here…Aylins mom. Easter is right around the corner. As much as we all love the chocolate bunnies during this holiday, a beautifully layered cake not only serves as a dessert, but it could easily double as a centerpiece for your Easter table. 

I hope you enjoy.

Xx, Semra

(Aylin’s Mom)




1 Pkg store bought yellow cake mix (Linked Here)
3 Eggs (Linked Here)
1 Cup Water
1/2 Cup Vegetable Oil (Linked Here)
2 Pints fresh strawberries (Linked Here)
2 Cups heavy cream (Linked Here)
1/3 Cup Powder Sugar (Linked Here)
1/2 tsp Almond Extract or 1 tsp vanilla (Linked Here)



  • Heat oven 350F. 
  • Prepare the cake mix according to the instructions on the box. 
  • Spray two 8” round pan with nonstick cooking spray and divide the batter equally and bake. 
  • After it is completely cooled, slice each one in the middle and create four discs. 
  • Start whipping the heavy cream, add powder sugar and almond extract until soft peaks form.
  • Wash and completely dry the strawberries. Select the best looking ones for decorations and set aside. Put the rest in food processor and pulse a few times to chop little pieces. Stop before it turns into a purée. 
  • Separate a cup of the whip cream for the top of the cake
  • Gently fold in the chopped strawberries into the whipped cream and divide in three portions
  • Spread 1/3 of the strawberry-cream mixture between the cake slices. 
  • Cover the top with the reserved plain whipped cream. 
  • Decorate with strawberry slices. 
  • Refrigerate for a couple of hours to set.




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Thank you so much for stopping by the blog today! I hope you love my mom’s recipe as much as I do!

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