Name: The Ultimate Triple Layer Strawberry Cake Recipe
Prep time: 2 h 20 min
Cook time: 23 min
Total time: 2 h 45 min
Cuisine: American
Ingredients: 1 box White Cake Mix; 1 (3-ounce) box Strawberry Jello; 4 Large Eggs; ½ cup Granulated Sugar; ¼ cup All-Purpose Flour; ½ cup Fresh Strawberries, finely chopped; 1 cup Vegetable Oil; ½ cup Milk; 1 cup Unsalted Butter, softened; 2 (16-ounce) packages Powdered Sugar; 1 cup Fresh Strawberries, finely chopped

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Have you ever been disappointed by a “strawberry” cake that tasted more like artificial flavoring than the bright, sweet essence of fresh summer berries? The search for a truly authentic, intensely strawberry-flavored cake can be a long one. What if the secret wasn’t a complicated, from-scratch recipe, but a brilliant hack that guarantees a moist, fluffy, and deeply flavorful result every time?

Contents

Ingredients
Timing
Step-by-Step Instructions

Step 1: Preheat the Oven and Prepare Pans
Step 2: Mix the Cake Batter
Step 3: Bake the Cake Layers
Step 4: Cool the Cakes Completely
Step 5: Make the Fresh Strawberry Buttercream
Step 6: Assemble Your Triple Layer Strawberry Cake

Nutritional Information
Healthier Alternatives
Serving Suggestions
Common Mistakes to Avoid
Storing Tips
Conclusion
FAQs

Q1. Can I use frozen strawberries for this recipe?
Q2. Can I make this in two 9-inch pans instead of three?
Q3. Why use a box cake mix and jello?
Q4. My frosting seems too sweet. Is there anything I can do?

The Ultimate Triple Layer Strawberry Cake Recipe

Description
Ingredients

For the Triple Layer Strawberry Cake
For the Fresh Strawberry Buttercream

Instructions
Notes
Nutrition
Did you make this recipe?

This is the ultimate strawberry cake recipe you’ve been searching for. It’s a show-stopping, three-layer masterpiece with a tender, pink crumb and a luscious fresh strawberry buttercream. By cleverly combining a few pantry staples, we create a celebration-worthy dessert that is surprisingly easy to make but tastes like it came from a high-end bakery. Get ready to fall in love with your new favorite cake!

Ingredients

This impressive layer cake comes together with a few smart shortcuts, packing in fresh strawberry flavor at every turn. Using softened butter and room temperature ingredients will yield the best results.

Ingredient	Amount/Quantity
For the Triple Layer Strawberry Cake:
White Cake Mix	1 box
Strawberry Jello	1 (3-ounce) box
Large Eggs	4
Granulated Sugar	½ cup
All-Purpose Flour	¼ cup
Fresh Strawberries, finely chopped	½ cup
Vegetable Oil	1 cup
Milk	½ cup
For the Fresh Strawberry Buttercream:
Unsalted Butter, softened	1 cup
Powdered Sugar	2 (16-ounce) packages
Fresh Strawberries, finely chopped	1 cup

Timing

The key to assembling this layer cake is allowing for adequate cooling and chilling time. This ensures your layers are stable and your frosting is the perfect consistency.

Preparation Time: 20 minutes
Cooking Time: 23 minutes
Cooling & Chilling Time: 2 hours
Total Time: Approximately 2 hours 45 minutes

Step-by-Step Instructions

Follow these steps to build a beautiful and stable three-layer strawberry cake that will be the star of any occasion.

Step 1: Preheat the Oven and Prepare Pans

First, position a rack in the center of your oven and preheat it to 350°F (177°C). Prepare three 9-inch round cake pans by lining the bottoms with parchment paper and generously spraying the bottoms and sides with a nonstick baking spray that contains flour.

Actionable Tip: Using parchment rounds and a baking spray with flour is a foolproof combination that guarantees your cake layers will release from the pans perfectly, without any sticking.

Step 2: Mix the Cake Batter

In a large mixing bowl, add all of the cake ingredients: the white cake mix, strawberry jello powder, eggs, sugar, flour, finely chopped strawberries, vegetable oil, and milk. Using an electric mixer on low speed, mix until the ingredients are just combined. Then, scrape down the sides of the bowl, increase the mixer speed to medium, and beat for 3 full minutes.

Actionable Tip: Beating the batter for 3 minutes is a crucial step. It helps to aerate the batter and ensures the jello granules are fully dissolved, resulting in a light, fluffy, and evenly colored cake.

Step 3: Bake the Cake Layers

Divide the vibrant pink batter evenly among your three prepared cake pans. Bake for approximately 23 minutes. The cakes are done when a wooden toothpick inserted into the center comes out clean and the top of the cake springs back when gently pressed.

Actionable Tip: For perfectly even layers, you can use a kitchen scale to weigh the batter in each pan. This ensures all three layers are the same height and will bake in the same amount of time.

Step 4: Cool the Cakes Completely

Let the cake layers cool in their pans on a wire rack for about 10 minutes. Then, carefully invert the cakes onto the wire rack, remove the parchment paper, and let them cool completely. For best results when frosting, wrap the cooled layers in plastic wrap and place them in the refrigerator to chill thoroughly.

Actionable Tip: Chilling the cake layers is a professional trick that makes frosting a breeze. A cold cake is firmer, produces fewer crumbs, and helps the buttercream set faster.

Step 5: Make the Fresh Strawberry Buttercream

While the cakes are cooling, prepare the frosting. In a large bowl, beat the softened butter with an electric mixer on medium speed until it is pale, creamy, and fluffy. Reduce the mixer speed to low and gradually add the powdered sugar and the finely chopped fresh strawberries. Beat until everything is well combined and the frosting is creamy.

Actionable Tip: The fresh strawberries will add moisture, making the frosting quite soft. After mixing, place the frosting in the refrigerator for 5-10 minutes to firm it up to a perfect, spreadable consistency.

Step 6: Assemble Your Triple Layer Strawberry Cake

Place your first chilled cake layer on a serving plate or cake stand. Spread a generous layer of the strawberry buttercream on top. Place the second cake layer on top, frost it, and then refrigerate the two-layer stack for 15-20 minutes. This helps firm up the frosting, creating a stable base. Add the final cake layer, then apply a thin “crumb coat” of frosting to the top and sides of the entire cake. Refrigerate for another 30 minutes before applying the final, decorative layer of frosting.

Actionable Tip: The step of chilling between layers is the secret to a stable, beautiful layer cake that won’t slide or lean.

Nutritional Information

This is an indulgent celebration cake! The nutritional information is an estimate for one slice, assuming the cake is cut into 16 servings.

Calories: 650 kcal
Protein: 5 g
Carbohydrates: 95 g
Fat: 30 g
Saturated Fat: 10 g
Sugar: 75 g

Healthier Alternatives

While this is a decadent dessert, you can make a few modifications to lighten it up slightly.

Reduce the Frosting: You can use about half the amount of frosting, applying a thinner layer between the cakes and a “naked” or semi-naked finish on the outside.
Yogurt Swap: Replace half of the vegetable oil in the cake with an equal amount of plain Greek yogurt to reduce some of the fat and add a bit of protein.
Lower-Sugar Options: Look for sugar-free versions of the white cake mix and strawberry jello if you are looking to reduce the overall sugar content.

Serving Suggestions

This beautiful pink cake is a centerpiece in itself and is perfect for a wide range of celebrations.

Birthday Perfection: This is the ultimate birthday cake for any strawberry lover. Garnish the top with fresh, whole strawberries or beautiful swirls of frosting.
Spring and Summer Events: Its bright, fresh flavor makes it ideal for baby showers, bridal showers, Easter, or any sunny-day gathering.
Keep It Simple: A slice of this cake needs nothing more than a fork and a glass of milk or a cup of tea to be enjoyed.

Common Mistakes to Avoid

For a perfect layer cake, be sure to avoid these common baking blunders.

Frosting a Warm Cake: This is the number one cause of a soupy, sliding mess. Solution: Be patient! The cake layers must be completely cool, and preferably chilled, before you begin to assemble.
Runny Frosting: The fresh strawberries add a lot of moisture. Solution: Follow the instructions and chill the frosting for 5-10 minutes after mixing. If it’s still too soft, add a bit more powdered sugar and chill again.
Ignoring the Chill Steps During Assembly: Stacking and frosting a three-layer cake without chilling can lead to wobbly, unstable layers. Solution: The brief refrigeration periods during assembly are crucial for a sturdy, professional-looking cake.

Storing Tips

Due to the fresh fruit in the buttercream, this cake must be stored in the refrigerator.

Refrigerate: Store the finished cake in a cake carrier or an airtight container in the refrigerator for up to 4 days.
Serving: For the best flavor and texture, let a slice of the cake sit at room temperature for about 20-30 minutes before serving.
Freezing: You can freeze individual slices or the entire cake. Wrap them tightly in plastic wrap and then in foil. It will keep for up to 3 months. Thaw overnight in the refrigerator.

Conclusion

This Triple Layer Strawberry Cake Recipe is the perfect example of how simple, smart ingredients can come together to create a truly spectacular dessert. It’s a moist, tender cake bursting with authentic strawberry flavor, all thanks to a clever cake mix hack. This is more than just a cake; it’s a celebration on a plate, guaranteed to bring smiles to everyone’s faces.

We hope this stunning cake becomes a new favorite for your special occasions! If you try this recipe, please leave a comment and a rating below to let us know how it turned out. We love to see your creations! For more delicious dessert recipes, don’t forget to subscribe.

FAQs

Q1. Can I use frozen strawberries for this recipe?

Yes, you can use frozen strawberries. For the cake batter, you can add them directly from frozen. For the frosting, you must thaw them completely and drain off all excess liquid very well before chopping and adding them, otherwise your frosting will be too runny.

Q2. Can I make this in two 9-inch pans instead of three?

You can, but you will need to adjust the baking time significantly. Divide the batter between two prepared 9-inch pans and bake for 30-35 minutes, or until a toothpick comes out clean. The layers will be thicker.

Q3. Why use a box cake mix and jello?

This combination is a classic shortcut that guarantees a super moist, fluffy cake with a consistent texture and a beautiful pink color. It’s a reliable and foolproof method for achieving a perfect result every time.

Q4. My frosting seems too sweet. Is there anything I can do?

To balance the sweetness of the buttercream, you can add a small pinch of salt or a tiny squeeze of fresh lemon juice (about ¼ teaspoon). This will cut through the sweetness without altering the primary strawberry flavor.