Description

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.

Ingredients

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For the Triple Layer Strawberry Cake

1 box White Cake Mix
1 (3-ounce) box Strawberry Jello
4 Large Eggs
1/2 cup Granulated Sugar
1/4 cup All-Purpose Flour
1/2 cup Fresh Strawberries, finely chopped
1 cup Vegetable Oil
1/2 cup Milk

For the Fresh Strawberry Buttercream

1 cup Unsalted Butter, softened
2 (16-ounce) packages Powdered Sugar
1 cup Fresh Strawberries, finely chopped

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Instructions

Preheat and Prep Pans: Preheat your oven to 350°F (177°C). Line the bottoms of three 9-inch round cake pans with parchment paper and spray the pans with a nonstick baking spray that contains flour.
Mix the Cake Batter: In a large bowl, add all cake ingredients (cake mix, jello, eggs, sugar, flour, strawberries, oil, milk). Mix on low speed until just combined. Scrape down the bowl, then beat on medium speed for 3 full minutes.
Bake the Layers: Divide the batter evenly among the three prepared pans. Bake for approximately 23 minutes, or until a toothpick inserted into the center comes out clean.
Cool Completely: Let the cakes cool in their pans for 10 minutes before inverting them onto a wire rack to cool completely. For best results, wrap the cooled layers in plastic wrap and chill thoroughly in the refrigerator.
Make the Buttercream: In a large bowl, beat the softened butter until pale and fluffy. On low speed, gradually add the powdered sugar and finely chopped strawberries. Beat until creamy. Chill the frosting for 5-10 minutes to firm it up.
Assemble the Cake: Place one chilled cake layer on a serving plate and top with a generous layer of buttercream. Add the second layer, frost it, then refrigerate the stack for 15-20 minutes to stabilize. Add the final cake layer. Apply a thin “crumb coat” of frosting to the entire cake and refrigerate for another 30 minutes before applying the final, decorative layer of frosting.

Notes

Chill for Success: Chilling the cake layers before frosting is a professional trick that makes the process a breeze. A cold cake is firmer, produces fewer crumbs, and helps the buttercream set faster.
Stable Assembly: Chilling the cake for 15-20 minutes after adding the second layer is the secret to a stable, beautiful layer cake that won’t slide or lean.
Beat the Batter: Beating the batter for a full 3 minutes is crucial. It aerates the mixture and ensures the jello granules are fully dissolved, resulting in a light, fluffy cake.
Perfect Pan Prep: Using both parchment rounds and a baking spray with flour is a foolproof combination that guarantees your cake layers will release from the pans perfectly.

Prep Time: 20 minutes
Cooling & Chilling Time: 2 hours
Cook Time: 23 minutes
Category: Dessert, Cake
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 650 kcal
Sugar: 75 g
Sodium: 400 mg
Fat: 30 g
Saturated Fat: 10 g
Unsaturated Fat: 19 g
Trans Fat: 0.5 g
Carbohydrates: 95 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 75 mg