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This triple layer strawberry cake is soft, fluffy, and packed with bold strawberry flavor in every bite. If you’re looking for the best strawberry cake recipe, this longtime reader favorite delivers a beautiful pink cake with rich, luscious strawberry cream cheese frosting and a tender, moist crumb.
The secret to the flavor and gorgeous color is a classic Southern baking shortcut: strawberry cake mix and strawberry gelatin. Together they create a cake that’s incredibly flavorful, reliable, and easy to make.
Finished with a luscious strawberry buttercream frosting, this cake is the kind of dessert that turns heads when it hits the table. The frosting has also been slightly updated over the years so it’s thicker, easier to spread, and holds beautifully between the layers.
This recipe has been shared millions of times and even went viral on Facebook, reaching more than 50 million views in the first few months after it was posted.
If you love strawberry desserts, you might also enjoy my Strawberry Pound Cake, Strawberry Shortcake Cake, and Strawberry Tres Leches Cake next.
Recipe Update: Over the years many readers have made this cake, and based on your feedback I’ve slightly improved the strawberry buttercream frosting so it’s thicker, easier to spread, and holds beautifully between the layers. The flavor is still the same delicious strawberry frosting — just more reliable for stacking and frosting the cake.
✨ Before You Begin
✨ Two “secret ingredients” create the flavor.
This cake uses strawberry cake mix and strawberry gelatin, a classic Southern baking shortcut that produces bold strawberry flavor and a beautiful pink color. The cake mix keeps the crumb soft and fluffy while the gelatin intensifies the strawberry taste throughout the layers.
✨ Room temperature ingredients mix more smoothly.
Let the eggs, butter, and cream cheese sit at room temperature before mixing. This helps the batter and frosting blend evenly, creating a smoother cake batter and a creamy frosting.
✨ The frosting has been updated for better results.
Instead of fresh strawberries, this frosting uses strawberry jam so it stays thick and stable when spreading between the cake layers while still delivering plenty of strawberry flavor.
✨ Optional freeze-dried strawberries boost flavor.
If you want even stronger strawberry flavor and a deeper natural pink color, crushed freeze-dried strawberries are a great addition to the frosting.
✨ Use the right cake pans.
This recipe makes a tall, beautiful triple-layer cake. Use three 9-inch round cake pans so the layers bake evenly and stack neatly.
✨ Don’t overbake the cake layers.
Strawberry cakes can dry out if baked too long. Start checking the cakes a few minutes early and remove them from the oven as soon as a toothpick inserted in the center comes out clean.
Strawberry Cake Ingredients + Key Notes
This is just a quick glance at what you’ll need. For exact measurements and the full ingredient list, head down to the recipe card below.
Strawberry cake mix: Provides structure and a tender crumb while keeping the recipe easy and reliable.
Strawberry gelatin: Intensifies the strawberry flavor and gives the cake its signature pink color.
Eggs: Help bind the batter and create a soft cake texture.
Vegetable oil: Oil keeps cakes extra moist and helps them stay soft for several days.
Milk: Adds moisture and helps create a smooth batter.
Unsalted butter: Forms the base of the frosting and adds rich flavor.
Cream cheese: Balances the sweetness of the frosting and helps it hold its shape when frosting the cake layers.
Powdered sugar: Sweetens and thickens the frosting.
Seedless strawberry jam: Provides concentrated strawberry flavor without adding extra moisture like fresh strawberries would.
Vanilla extract: Enhances the flavor of the cake and frosting.
Fine salt: Balances sweetness and enhances flavor.
Optional freeze-dried strawberries: Intensify the strawberry flavor and naturally deepen the pink color of the frosting.
🥣 How to Make Strawberry Cake
Here’s a quick look at how to assemble this easy strawberry cake (full instructions in the recipe card below).
Prepare the pans.
Preheat the oven and grease three round cake pans. Line the bottoms with parchment paper for easy removal.
Mix the batter.
In a large mixing bowl combine the cake mix, strawberry gelatin, eggs, oil, and milk. Beat until the batter is smooth and well combined.
Bake the cake layers.
Divide the batter evenly between the prepared pans and bake until a toothpick inserted in the center comes out clean. Let the cakes cool completely before frosting.
Make the strawberry cream cheese frosting.
Beat the butter and cream cheese until smooth and creamy. Gradually add powdered sugar, then mix in the strawberry jam, vanilla, and salt until the frosting is light and fluffy.
Assemble the cake.
Place one cake layer on a serving plate and spread frosting evenly over the top. Repeat with the remaining layers, then frost the top and sides of the cake.
⭐ Pro Tips
⭐ Use freeze-dried strawberries in the frosting, not fresh
Fresh strawberries add too much moisture to the frosting and can make it soft or runny. Freeze-dried strawberries give you concentrated strawberry flavor and natural color without watering down the frosting. Crush them into a fine powder before mixing them in.
⭐ Chill the cake layers before frosting
Once the cake layers are completely cool, refrigerate them for a bit before assembling the cake. Cold layers are easier to stack and help prevent the frosting from sliding.
⭐ Use a thin layer of strawberry jam between the layers
For even more strawberry flavor, spread a very thin layer of seedless strawberry jam over the first and second cake layers before adding the frosting.
⭐ You don’t need strawberry extract
The strawberry cake mix, strawberry gelatin, strawberry jam, and optional freeze-dried strawberries already provide plenty of strawberry flavor.
⭐ Don’t overmix the batter
Mix just until the ingredients are combined to keep the cake light and fluffy.
Storing, Reheating, Freezing, and Make-Ahead Tips
Storing
Store the frosted cake covered in the refrigerator for up to 4 days. Because the frosting contains cream cheese, the cake should be kept chilled.
Reheating
For the best texture, allow refrigerated slices to sit at room temperature for about 20 minutes before serving.
Freezing
Cake layers can be wrapped tightly in plastic wrap and frozen for up to 3 months. Thaw overnight in the refrigerator before frosting.
Make-Ahead
The cake layers can be baked one day in advance and stored tightly wrapped at room temperature. Frost the cake the next day for the freshest presentation.
Frequently Asked Questions
✦ Why did my strawberry cake sink in the middle?
This usually happens when the cake layers are slightly underbaked. Because this is such a moist cake, make sure a toothpick inserted in the center comes out clean before removing the pans from the oven.
✦ Can I make this as cupcakes?
Yes. This recipe makes about 36 cupcakes. Start checking them around 17 minutes since cupcakes typically bake faster than the full cake layers.
✦ Can I bake this in a 9×13 pan?
Yes. You can bake the batter in a 9×13-inch pan, though the baking time may need to be adjusted slightly. Depending on the depth of the batter, you may also have enough batter left for a small batch of cupcakes.
✦ Can I use a hand mixer?
Yes. A hand mixer works perfectly well for this recipe. If you prefer to use a stand mixer, use the paddle attachment rather than the whisk.
✦ Do I need strawberry extract?
No. The strawberry cake mix, strawberry gelatin, strawberry jam, and optional freeze-dried strawberries already give this cake plenty of strawberry flavor.
✦ Can I make strawberry cake ahead of time?
Yes. The cake layers can be baked a day ahead and stored tightly wrapped at room temperature. You can also frost the cake and store it in the refrigerator until ready to serve.
✦ Can I use frozen strawberries?
For the frosting, strawberry jam works best because it adds strong strawberry flavor without excess moisture. If you want to garnish the cake with strawberries, fresh strawberries will give the best appearance and texture.
If you still have questions about this strawberry cake, feel free to leave them in the comments and I’ll be happy to help!
More Gorgeous Showstopping Cakes
If you love impressive layer cakes that make a statement on the dessert table, these gorgeous cake recipes are perfect for birthdays, holidays, and celebrations.
More Strawberry Cakes
If you’re a strawberry dessert lover, don’t miss these other delicious strawberry cakes from Gonna Want Seconds.
- Strawberry Sheet Cake
- Strawberry Poke Cake
- Fresh Strawberry Cake
- Strawberry Dump Cake
- Strawberry Heaven On Earth Cake
- Strawberry Tres Leches Cake
Tried This Recipe?
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If you tried this Strawberry Triple Layer Cake, I’d love to hear how it turned out! Please leave a ⭐⭐⭐⭐⭐ star rating and a comment below — your feedback helps other readers and makes my day.
📸 And if you Gram…don’t forget to share your stroganoff on Instagram — tag me @gonnawantseconds so I can cheer you on and share your creations!
Thanks for stopping by my kitchen today — happy cooking, friends! ❤️ Kathleen
Strawberry Cake
Ingredients
Cake Ingredients:
- 1 box white cake mix
- 1 (3-ounce) box strawberry jello
- 4 large eggs
- 1/2 cup sugar
- 1/4 cup all-purpose flour
- 1/2 cup fresh strawberries finely chopped
- 1 cup vegetable oil
- 1/2 cup milk
Strawberry Buttercream Frosting:
- 1 cup unsalted butter softened
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup seedless strawberry jam
- 6 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine salt
Optional but Recommended For Frosting
- 2-3 tablespoons freeze-dried strawberry powder, for stronger strawberry flavor and color
Instructions
- Make the Cake: Preheat the Oven to 350°F (177°C). Line three 9-inch cake pans with parchment paper and spray with nonstick cooking spray (I prefer the Baking nonstick cooking spray that contains flour). Set aside.
- In a large bowl, mix all cake ingredients with an electric mixer on low until just combined. Scrape the side of the bowl, increase the mixer to medium, and beat for 3 minutes.
- Pour cake batter into prepared pans and bake until a toothpick inserted into the center of the cakes comes out clean, about 23 minutes.
- Cool cake in pans on a wire rack for about 10 minutes. Remove from pans and cool completely. If using the following recipe for Strawberry Buttercream refrigerate cakes until completely chilled.
- Meanwhile, Make Frosting: In a large mixing bowl, beat the butter (1 cup) and cream cheese (1 package) together with an electric mixer until smooth and creamy, about 2 minutes. Gradually add the powdered sugar (6 cups), beating on low speed until incorporated, then increase the speed to medium and beat until light and fluffy.
- Add the strawberry jam (1/2 cup), vanilla extract (1 teaspoon), and fine salt (1/4 teaspoon). Beat until smooth and well combined. If the frosting seems too thick, add 1–2 teaspoons of milk. If it’s too soft, beat in additional powdered sugar until it reaches a spreadable consistency.
- Optional Flavor Boost. For deeper strawberry flavor and natural pink color, beat in 2–3 tablespoons finely crushed freeze-dried strawberries until fully incorporated.**Use immediately to frost the cooled cake layers.
Fans Also Made:
Notes
- Use freeze-dried strawberries in the frosting, not fresh, Fresh strawberries add too much moisture to the frosting and can make it soft or runny. Freeze- dried strawberries give you concentrated strawberry flavor and natural color without watering down the frosting. Crush them into a fine powder before mixing them in.
- Chill the cake layers before frosting. Once the cake layers are completely cool, refrigerate them for a bit before assembling the cake. Cold layers are easier to stack and help prevent the frosting from sliding.
- Use a thin layer of strawberry jam between the layers. For even more strawberry flavor, spread a very thin layer of seedless strawberry jam over the first and second cake layers before adding the frosting.
- You don’t need strawberry extract. The strawberry cake mix, strawberry gelatin, strawberry jam, and optional freeze-dried strawberries already provide plenty of strawberry flavor.
- Don’t overmix the batter. Mix just until the ingredients are combined to keep the cake light and fluffy.
Nutrition
Source: Southern Living
Reader Interactions
Comments
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Hi! This looks amazing, I just had a quick question to clarify. When using the white box cake mix, do you add the other things on the box, or do you just add the things you indicated in the recipe? Also, any suggestions on a good cake mix to start with?
Thanks!!
Hey Hannah. No you don’t use the ingredients on the box in this recipe. Great question ;)!
I made this cake this past weekend and according to everyone in family who tried it, it was a huge success. I must admit it was a lot of work, especially that buttercream icing but success nonetheless.
Hi Nichole. I’m glad you and your family enjoyed the results 🙂
hello. Could I make this in a bundt pan? If so how long should it bake? Can’t wait
Hi Nina. I’m sorry I haven’t tried it in a bundt pan. I don’t think there would be enough batter for a standard bundt pan.
My husband’s mother has a recipe very similar to this one and we always do it in a Bundt pan. Instead of a frosting we make a strawberry glaze to pour over it. It is my favorite and it uses 1 pkg frozen strawberries. It also doesn’t use the extra 1/2 c. sugar, but everything else is the same. Bake it for about 1 hour. The glaze/icing is:
1/2 stick oleo, melted
1/4 pkg frozen strawberries, thawed
1/2 lb powdered sugar (1 1/2 – 2 c.)
Enough evaporated milk to spread evenly
Poke the cake with a toothpick and pour over hot cake. Make sure your cake plate is big enough to hold the glaze overflow at the bottom edges.
Hi Angela. Thank you so much for sharing your MIL’s recipe!
what type of flour? sf or plain?
Hi Emily. All-purpose flour. 🙂
I wonder how strawberry gel (like pie filling without the berries) or even strawberry jelly would work in the frosting instead of the berries??
Hi Gaye. I’m not sure. I’ve never tried it before. Please let us know if you give it a try!
This cake looks delicious and so pretty. Pink is my favorite color! Is the 1/2 cup of sugar really needed for the cake? It sounds like it would make it too sweet since there is sugar in the cake mix and sugar already in the Jello. Heidi
Hello Heidi. I haven’t made the cake any other way than posted. That said, it is a very sweet cake. I would think it would work out very well with less sugar too. I’d love to hear how it comes out if you give it a try!
I’m confused…when do the strawberries and jello get used??
Hi, They are mixed in with the cake mix. In step #1.
I’ve used this same basic recipe for years and in winter I sub frozen berries for the fresh ones. With the left over berries, I strain the juice and use some of it in my icing, instead of whole berries, and that makes it much easier to adjust the consistency.
Great suggestion Brenda! Thank you for sharing it.
what type of flour? sf or plain
Made this cake today…the icing wasn’t as scary as some posts led me to believe…I allowed my butter to come to room temperature…I had to zap it for a few secs in the microwave but it was quite easy to work with. The cake is delicious!
Hey Lorie. Thanks for sharing your experience! I think sometimes if the butter is just slightly too soft or the frosting is beaten a little bit too long, the frosting gets really loose. I’m really happy it worked well for you!
I’m interested in turning this into a champagne strawberry cake. Would replacing the milk with a champagne still give the same consistency?
Hi Megan. I’m not sure. The champagne should work but it lacks the fat and creaminess the milk supplies. I’d love to hear how it turns out if you try it!
Hi!
What size cake box mix do I need for this?
Hi Kelcie. The exact size is constantly being changed by the manufacture. Somehow, no matter how they cut down on the size, the standard, straight off the shelf size always works!
Hi. I’m planning on baking this cake tomorrow for a birthday party and have a question about the amount of icing sugar. Is it 2 x 16 oz for a total of 32 oz or 16 oz total? 32 oz is about 8 cups which seemed like a lot. Also, will it hold up overnight in the fridge or should it be iced and served the day of? Looking forward to the challenge of decorating. Thanks!
Hey Rumi, Its 2 packages 16 ounces each. 32 ounces total. It will definitely hold up overnight in the frige.
Hi Kathleen. Your cakes look amazing. What can I substitute the white cake mix with?
Hi Kavya, this recipe works best with a cake mix. 🙂
Kathleen,
I got all the ingredients! Guess what I will be doing this weekend? I’m using a 9×13 pan so we can devour the frosting! Thanks for the recipe an the great photo. Lisa
Hi Isa. That sooo smart 🙂 Enjoy!!!
This looks like a tasty recipe worth trying. Thank you for sharing!
Thanks Nyesha I hope you try it!
I saw the pin leading to your recipe here because I was curious, I always am with strawberry cakes, because I grew up with this exact recipe and apparently my mother did too. Every birthday that I can remember I have had this cake because it is that good!
Then I was surprised to find my husband’s grandmother also makes the same exact cake, so we assumed it was an old southern recipe. And we have always agreed and forewarned new bakers of this cake that it is a bear to try the first time. Glad you recreated it here!
Hey Kathleen! So glad you stopped by. I love hearing this is also one of your family recipes!!! It is an old Southern recipe. I’m also really tickled to hear you’ve all had the same experience with the frosting. It’s so dang good I just had to post it but I know some people may get frustrated with it! Hope to see you back soon 😉
This goes on my list for new cakes to try! It sounds so yummy!
Hey Betty! Happy it made your list!
what happened to the cream cheese in the
receipe????
Hey Helen. I’m sorry but I’m not sure what you’re referring to. this recipe doesn’t use any cream cheese. I suggested possibly using a different frosting is that what you’re asking about?
I think we assumed cream cheese would be an ingredient because the recipe name is buttercream… Anyway, great recipe…
While I have made a strawberry cream cheese frosting for the same cake before and Kathleen mentions it as well, Buttercream Frosting is NOT made with cream cheese. It is butter, confectioners sugar, milk or cream and vanilla. Variations can be made for any number of flavors. Other varieties such as French and Italian exist as well. But cream cheese in it– nope.
Hi Heidi. Great explanation 😉
With the added ingredients to the cake mix, would this work in a regular cake pan or would it be to much batter?
Hey Rhonda! I’m not sure I understand what you mean. Are you asking if it would work in a 9X13 inch baking dish? I think it would be fabulous in a 9X13. The frosting would be soooo much easier to work with as well! WIN WIN!!!
Strawberries are my favorite summer fruit and they sound amazing in this cake! Mary must’ve loved this gorgeous dessert! I always have to freeze my cakes before frosting because I practically destroy them in the process otherwise 🙂 The strawberry buttercream looks delicious – I wouldn’t mind skipping the frosting part and just get a spoonful to my mouth! Pinning!
Hey Mary Frances! I could eat the frosting by the spoonful too! Thanks so much for pinning. I really appreciate it!
Disappointed! Icing turned out terrible. So runny. Made it twice and it was not creamy at all.
It was suggested that since the strawberries are watery, butter should not be needed.
Hi Bonnie. I’m really sorry to hear the frosting didn’t work for you. This has been such a favorite in my family. I make it exactly as written. The texture of the frosting is on the thinner side so it’s can be more challenging to work with but I find the flavor and texture to be incredible. I have people who I’ve made this cake for still talking about it 2 years after I’ve served it to them. I guess the amount of liquid in the strawberries can vary. To your point that butter should be added, I think that would be very problematic.
I had problems with the icing, too. I followed the directions to the “t”…refrigerating after each layer…making sure the icing was cold. My cake just started leaning. At first, I thought it was me, but then I realized that the frosting is not stiff enough to hold the layers in place. The strawberries continue to water after being cut and mixed into the frosting. Even if the frosting is stiff when applying to the cake, the water in the strawberries will cause it to loosen and create issues. That being said, it is delicious and even if it’s an ugly cake, people are willing to look the other way. I will be making this again but with only 2 layers.
Hi Chrissy. I think you described what is happening with the strawberries very well. I have to say that, while the frosting can be a pain in the neck to work with, I’ve never had my layers slide as you’ve described. Glad you liked the flavor of the cake 😉
I am going to try this recipe. My daughter LOVES strawberry cake. I have a suggestion for the icing. I’m going to try it this way to see if it works. Try chopping the strawberries an hour or two before you need them and put them between paper towels in the fridge. That will get rid of some of the liquid in the strawberries and maybe that will help with the icing being so runny.
Hi Shelia. I think that’s a great idea! Hope your daughter enjoys 🙂