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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
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Hi Kathleen I am excited to try this recipe soon- It will actually be my first attempt at baking a layered or a frosted cake! Question for you -I was able to find a 16.25 oz Betty Crocker white cake mix box, instead of 18.25. If I want to just make 2 layers, should I then be following the recipe on the box plus add the Jell-O mix? How about the ratio of the other cake ingredients in your recipe? Or is this only going to work with 18.25 oz? In which case, can I add 1/2 cup extra all purpose flour to the box mix?
Hi Sreyoshi. The 16.25 oz cake mix will work perfectly. Don’t add any extra flour. Somehow the cake mix company has figured a way to make a smaller volume mix work the same as the 18.25 oz.
You use the cake mix as an ingredient. Disregard the box instructions. Follow the instructions I’ve given instead. Hope you enjoy 🙂
That is great to know! In the meantime (as patience is not my virtue either :)) I had gone to the grocery store and exchanged the Betty Crocker box with a local 18.25 oz cake mix. I then followed your recipe, and it turned out just perfect!!! I made this for our first wedding anniversary as my husband loves strawberry cakes. The icing was just the right consistency when I made it, I did not even have to put it in the fridge to firm it. I did follow the suggestion posted by one of the other girls, to keep the chopped strawberries for the icing in a paper towel for a while to let some the water seep out. Perhaps that’s why it was not runny at all. My layers do not sit exactly flush on top of each other, as the top of the cakes are a bit curved (one of my co workers said she sometimes slices off a thin layer to make them flat, I did not dare to try that :)) We have not eaten it yet, but it looks gorgeous! Can’t wait to go home tonight and try it. Thank you for the recipe and the pictures (I decorated it on top like in your pictures!)
Hi Sreyoshi. I’m so happy the recipe worked well for you! Yes, slicing a thin layer off the individual cakes will even them out and give you a flat top. Personally, I love when a cake looks a bit homemade so I don’t usually bother to take this step. Happy anniversary and enjoy your delicious cake!!!
If you make the strawberry cake in a 9×13″ pan. how long do you bake it?
Hi, Laura. I haven’t tried it with 9×13 but watch the cooking time closely.
I found this recipie on Pinterest a few days ago. I am currently pregnant, expecting twins, and I have been craving strawberries through this whole pregnancy. So I was really excited to happen upon this recipie. The smell of this cake is currently wafting through my house, and I can’t wait to try it.
BTW ladies, if you want to know how long to cook in a 9×13 clear glass pan- 25 minutest @ 350 degrees was just right.
Hi Jen.I hope you enjoy the cake. Thanks so much for the info on cooking time and temp 🙂
Hello! I want to make this for my little girls birthday tomorrow but want to do cupcakes. Any special instructions?
Thanks so much!
Hi Amber. I’d bake the cupcakes at the same temperature the cake calls for but bake them for only 15-20 minutes (the exact time will depend on the capacity of your muffin tin and the accuracy of your oven).Test for doneness by inserting a toothpick into the center of the cupcake-when it comes out clean they’re done. Hope that helps. Happy birthday to your daughter 🙂
For the too loose strawberry buttercream. Maybe you can cook out all the liquid from the strawberries and make a jam first. Then fold that into the buttercream. You’ll still have the bits of the strawberries and the flavor.
Hi Theresa. Thanks so much for your input. That’s a really GREAT idea. 🙂
Kathleen,
Have you ever made the frosting with freeze dried strawberries? That would fix the extremely thin/runny texture of frosting. Will it taste as good?
Hi Cindi. No I haven’t interesting idea!
This may be silly, but by accident I used margarine instead of butter and the frosting is AMAZING. It came out firm and it was not hard at all to make it. The flavor is delicious. Tomorrow I will bring to work with me and see what my co-workers will say. Cross your fingers but I loved it. Thank you
Hi Faby. So glad you liked it! Hope your co-workers enjoy 🙂
Kathleen,
They loved it, it was a SUCESS. Thank you so much for sharing, the cake was totally gone by the time I left. I will do very often.
Ive made this cake twice, my family is soooo in love with it. I apply the frosting very carefully with a light hand-otherwise my cake would slide a little. we all love the cake better the second day after the cake layers absorb all the delicious strawberry juice-i keep it refrigerated and it is the most even perfectly beautiful cake I’ve made-perfect every time!!! On application the frosting is very soft but if you make it ahead and refrigerate overnight that may help- the taste is worth the trouble to me and my family. love love love this cake and wouldn’t change a thing. i used the $0.88 cake pans from walmart and lined them with wax paper-my layers were tilted on one side of each-i lined up the thinner side with the thicker side of the layer underneath and the cake turned out perfect.
Hi there Brenda! I love hearing that you and your family love this cake! We do too. I agree with you totally that refrigerating it overnight will help the frosting set up and make the slicing of the cake much easier and cohesive! Thanks for your comment 🙂
I made this cake and the icing today for my daughter’s birthday. It was a huge success! The icing worked much better by refrigerating it like you said. We will be making this cake a habit in our family! Thank you for sharing with us!
You’re so welcome, Kim. Happy birthday to your daughter 🙂
i saw this cake it it looked delicious. My birthday was around the corner and I asked my parents if this could be my birthday cake… My dad made it for me. It was delicious. He mentioned it was a pain to make…but for me well worth it. Now my son’s birthday is in a couple weeks. He has requested this same cake. We will see how difficult it is. Can’t wait to taste it again. 🙂
Hi Erin. I’m so glad you liked the cake. Honestly, I think it’s the frosting that can be a little difficult. Remember, you can always use a vanilla or chocolate butter cream instead.
I have this cake recipe multiple times. Everyone loves it. I made buttercream frosting and used my freezer jam or Smuckers strawberry jam in the frosting. Excellent flavor and very creamy. Cake more spectacular if dip whole berries in white chocolate and place on top. Yummo!!!
Hi CD. You’re absolutely right! Strawberries dipped in white chocolate would be spectacular! Using the jam in the frosting is another great idea!!! Thanks so much for sharing 🙂
Looking forward to trying this recipe for Father’s Day. We are in the Hudson Valley and the strawberries are super ripe and delicious this time of year. I am always on the lookout for great strawberry recipes.
Hi Kimberly. I hope you enjoy!!!
im Gettin ready to make 2 of these Gorgeous cakes for Mothers Day this weekend.and I wanted to kno R those mint leaves on top?
Hey Ramona! Yes, they are! Enjoy 😉 Happy Mothers Day.
Made this for my hubby yesterday and he ate one whole layer before I had a chance to make the frosting. Compliments to the chef, I guess. This cake was absolutely delicious! I couldn’t find the box with 18.25 oz, so I used a 16.5 oz box and just added a little under 1/2 a cup of cake flour in desperation. It turned out terrific. Will definitely be adding this to my rotation. Thank you SOOO much!!!
Renee, I LOVE that story! Thanks so much for sharing it 🙂 Glad this recipe made your rotation. I adore it!!!
I made this with thawed and drained frozen strawberries, and the frosting was a good consistency to work with. I also made it in a 9×13 Pyrex, so I just made 1/2 the frosting recipe, and it was plenty and super easy to ice. This was so, so good and a big hit with our friends. It tastes just like the one my Great Aunt Donnie used to make for church potlucks in Alabama. Thank you!
Leanna, I’m so glad you liked this cake. Good to know the frozen strawberries worked out well 🙂 Thanks so much for sharing!
Made this cake for Easter dinner. Loved the cake but my family did not care for the icing at all. I tasted it after the addition of the strawberries and thought it tasted too much like just plain powdered sugar. Added some vanilla extract in hopes of helping the flavor but the sugar taste was still overpowering. Would make the cake again but next time I will just “ice” it with fresh whipped cream instead.
Hey Natalie. Wow, I’m surprised they didn’t like the frosting. In my family the frosting is always a huge hit!!! That said the frosting can be a serious pain in the neck to work with so any other frosting would be easier;) One thing I wonder though is if your strawberries might not have been super flavorful because it’s a little early in the season???