Yesterday was my darling friend Mary’s birthday. Mary is a lovely southern girl and strawberry cake is her favorite. So, can you guess what I made for her birthday? Of Course! My favorite, go to, crazy delicious, Triple Decker Strawberry Layer Cake with Strawberry Buttercream Frosting! Duh!!!
I LOVE this cake. The recipe starts with a cake mix and adds strawberry gelatin. This is like the strawberry cake I grew up on only even better. The one we always had every summer. The one that was so very strawberry! This has become my favorite recipe for “That” cake! It’s wonderfully moist, very rich, and beautifully pink. It’s easy to put together since it starts with a mix and the three layers makes it a show stopper.
Recipe Notes: I wanted to use a Strawberry Buttercream for Mary. It’s her favorite! Generally, when I make this cake, however, I frost it with either a regular vanilla or chocolate buttercream or a cream cheese frosting. This strawberry buttercream was, in my opinion, outrageously delicious! But, I have to tell you, it was totally a pain in the neck to work with! I don’t mean that in a complaining way, I just want you to choose the right frosting for you!
I’m going to give you the recipe for the Strawberry buttercream just as I made it. It’s delicious….. really, really delicious! In fact, if I didn’t love the flavor so very much I wouldn’t even think of posting it. But, let me tell you, this is the most frustrating buttercream I’ve ever made! The recipe makes an extremely loose buttercream. You can add more powdered sugar to firm it up more but it’s still a pain to work with!
One thing that really helps is to completely cool the layers of cake and the refrigerate them for a bit. Then I refrigerated the buttercream for about 10 minutes to firm it up a little then started frosting. I took one layer out of the fridge at a time, frosted it and put it right back in. When the whole thing was done I put it back in the fridge. I left it there until serving. It definitely works this way but it’s just a lot more time consuming when you factor in the cooling and refrigeration time and it requires more patience! Patience is NOT a virtue I’m generously blessed with!!! Just ask my hubby! LOL 🙂
Serves up to 16
Source: Southern Living
- Cake Ingredients:
- 1 Box (18.25 Ounces) White Cake Mix
- 1- 3 Ounce Box Strawberry Jello
- 4 Large Eggs
- 1/2 Cup Sugar
- 1/4 Cup Flour
- 1/2 Cup Fresh Strawberries, Finely Chopped
- 1 Cup Vegetable Oil
- 1/2 Cup Milk
- Strawberry Buttercream Frosting:
- 1 Cup Unsalted Butter, Softened
- 2 (16 Ounce) Packages Powdered Sugar
- 1 Cup Fresh Strawberries, Finely Chopped
1.Make the Cake: Preheat the Oven to 350 degrees. Spray 3- 9 inch cake pans with nonstick cooking spray. Set aside.
2. In a large bowl, mix all cake ingredients with an electric mixer on low until just combined. Scrape the side of the bowl, and increase mixer to medium and beat for 3 minutes.
3. Pour cake batter into prepared pans and bake until a tooth pick inserted into the center of the cakes comes out clean, about 23 minutes.
4. Cool cake in pans on rack for about 10 minutes. Remove from pans and cool completely. If using the following recipe for Strawberry Buttercream refrigerate cakes until completely chilled.
5. Meanwhile Make Frosting: In a large bowl, beat the butter at medium until it's pale yellow and fluffy. Add powdered sugar and strawberries and beat at low until well combined and creamy. Set in the fridge fo about 5-10 minutes to firm it up slightly (You just don't want it to be runny).
6. Spread one of the layers of cake with frosting then refrigerate. Frost the second layer and refrigerate until the frosting on both layers has firmed up a bit. Assemble all the layers and frost the top and sides. Refrigerate!