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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.
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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
This was the easist cake I’ve made and my daughter and family loved it!
I’m so happy to hear that, Anne! <3
We absolutely love this cake! It’s my most requested cake. I was wondering if you think this cake is stable enough to make it 2 tiered? I want to make both the top and bottom tier strawberry. Thoughts?
Hi Vanessa. I have always made this as a 3-layer. I believe it would work just fine if you increased your pan size and use 2-10 inch pans. Also the watch the baking time. They may or may not need an extra few minutes, but begin checking for doneness at called for time in the instructions, about 23 minutes, to be safe. Happy Baking <3
Hello I tried making the frosting two times first time after mixing the strawberries it looked liked it wanted to separate not like a buttercream frosting looks I don’t know what I did wrong followed the directions.
Hi Patricia. That’s such a bummer! So sorry that happened!! When a buttercream separates it’s generally because the butter has become overheated form overmixing and the frosting is too hot to emulsify.
My frosting did not cream well. What did I do wrong? I followed the instructions.
Hi Patricia. Was your butter softened all the way through? Maybe you didn’t cream it quite long enough? Those would be my two top guesses. I hope that helps <3
Kathleen, how kind of you to answer all of these questions. I can’t wait to try this recipe and I’m sure these extra tips will come in handy.
Thank you, Joyce! I’m happy to answer questions! Let us know how it turns out. Happy baking! <3
Kathleen, could you use this recipe for a Bundt cake?
Hi Sally. Yes, you can, I’ve made this as a bundt cake. Because it’s such a heavy cake, you have to make sure it’s baked and it can be tricky to get it to release.
On the recipe it says 2 16oz of powdered sugar. So is it 32oz total or just 16oz?
Hi Nelly! It’s 32oz in total 😀
I made this recipe for my mother’s birthday. It was delicious but I had a terrible time with the decorative sliced strawberries on top of the cake. I took great measures to slide the strawberries and place them on top of the cake, just as your beautiful photo, then I placed the cake in the refrigerator. It was gorgeous and I was so proud! When I opened the frig to take the cake to my Mother’s birthday celebration…….all the strawberries had slid off the cake!!! I am assuming the juice from the fresh strawberries caused this. Any suggestions for this?
Hey Penny. Well, I have to say you’ve stumped me! I wonder if you just had super juicy strawberries? I’ve never had that happen!! Sorry <3
I had the same problem!! I’m making another on and I’ve learned to not add the berries until ready to serve.
I’m raking it to church and will add the berries once I get there. Hope this helps If you do a 9×13 isn’t an issue only when it’s a layer cake I wait to add berries.
Thanks so much, Sherry for sharing! Hope everyone at church enjoys <3
I bought a moist French vanilla cake mix with pudding in the mix. Will that cause a problem with the jello?
Hi Liz. It wont be a problem with the Jello. This cake is very moist as written so just make sure you bake it until a cake tester comes out clean. The pudding in the cake mix may increase the chances of the cake falling in in the center. Hope this helps. <3
I made this cake for two coworkers birthday. I absolutely love the cake, you could eat it easily without frosting! I love chocolate so I used a chocolate ganache drip over the normal icing and then put chocolate covered strawberries on top and around the sides to give it an all around theme. I had to add an extra stick of butter to the icing as it just tasted like powdered sugar to me then I added more salt. It came out perfect and my coworkers liked it so much that I’m making it again as a request for another coworkers birthday. Thanks!
Yay Shannon! The chocolate ganache on the top sounds incredible!!
Please reply ASAP! I need to make this cake ASAP this week. Can you puree the strawberries and mix with milk, powdered sugar, vanilla, Crisco lard for frosting instead of buttercream icing? How much-powdered sugar, milk, and Crisco and vanilla for the frosting I wish to make for the 9×13 inch pan? Do you add the strawberry juice (pureed) to it? Do you add dry-strawberry jello mix in the frosting too? Thank you! Jan. 15, 2019.
Ivye Sowders
Hi Ivye. Let me try and answer your questions as best as I can 🙂
1. Frosting: The recipe you are suggesting for the frosting is not one I’ve used so I’m sorry but I can’t really tell you if it will work. In general, you can replace the butter with Crisco with similar cream results. I’m personally not a fan of the taste of Shortening frosting. Since you are making a single layer 9X13 inch cake, the frosting recipe I have would be very easy to use because you won’t have to worry about frosting the most difficult part of the cake, the sides. Our recipe does not use any Jello in the frosting.
2. Cake: For the cake, our recipe adds 1/2 cups fresh, finely cut strawberries. It works great with them. Pureed strawberries will add more liquid to the cake so I would use pureed. As far as the Jello goes, yes you add just the Jello powder.
I hope this helps <3 Good luck and Happy Baking!
This was the best cake I have made ever and I pureed the strawberries for the cake (added 1/2 cups sugar in the strawberries and pureed in blender and then added about 1/ 2 cups sugar in the cake too and I added 1/ 4 tsp. strawberry extract flavoring in the icing to give it that tangy strawberry taste. Can I use salted butter in the icing if I do not have any unsalted butter? Please reply before the end of this week for I am making 2 more cakes. Thanks, Ivye Sowders [email protected].
Hi Ivye, yes you can <3
Can I use salted butter for the icing since I do not have any unsalted butter? Please reply since I am making 2 cakes 9 x 13 What temp. should I cook the sheet cake for and for how many minutes to cook it? Thank you, Ivye
[email protected]
Hi, Ivye. Thanks for asking. For the icing, Based on the link you can try and use salted butter instead.
For the 9×13 watch the cooking time closely.
Hi Kathleen,
I’ve made the cake twice now and really do like the taste. I’m having a problem though in that it keeps falling in the center. The outside rises and is fluffy, but the center is thin and falls. I am following the directions to a “T”. Any idea on what I might be doing wrong?
Hi Gene. This cake is very moist and dense. If you don’t get baking time right, it will sink. Every oven bakes at slightly different temperatures so the baking time (range) given isn’t exact. If your cake sinks consistently, I think you need to bake the cake longer. I hope that helps 🙂
Can you use strawberry cake mix instead of white?
Hi, Sonia. Thanks for asking! I haven’t tried it that way. But one of our readers tried it with a strawberry cake mix but didn’t add strawberry jello. I hope this helps, and let us know how it turns out! 🙂
I’ve been having the same problem. I’m trying it again now but won’t open to over door at all until about 30 minutes in the over. I’m make it in an 8in cake pan so that’s why I’m leaving it longer.
I’ve gotta say. This cake is SINFUL. Literally the best strawberry cake I’ve ever eaten , and to think I made it! I made one for thanksgiving and it got rave reviews. People were upset that I only made 1. Yesterday was xmas. I made three! It is seriously the best cake ever. On thanksgiving I followed recipe exactly. But on Chris I had accidentally bought salted butter and I think it made the frosting taste even better. Something about that hint of salt…
Hi, Mike! That’s wonderful! Thank you for letting us know that it was a hit! I haven’t tried salted butter, so happy it turned out great! I hope you’ll make more strawberry cake next time, LOL!
Does 1/2 cup of strawberrys mean 1/2 cup before or after dicing them?
Hi Jennifer. It means after dicing them 🙂
This cake made my family so happy this Thanksgiving. I have a special request to make it again for christmas. I made mistakes when icing so my layers slid and got stuck overnight. I will be using skewers this time around to keep them in place until the icing is set. I found this to be an easy cake but also a “take your time and get it right” type of cake. Well worth the effort! Thanks for the recipe!
I’m so happy, Shawanda, your family enjoyed this cake!! I love to hear that! <3
Can I add cream cheese to the frosting?
Hey Karen! Yes, in fact, a lot of people who have made this recipe tell me they do!
Can I use strawberry cake mix instead of white cake? That’s what I have in my pantry.
Hey Kim! Gosh, I’ve only made it as written. It seems like it would work but it might be a little strawberry overload, maybe taste a bit artificial?
I made it with strawberry cake mix just didn’t add the jello. It was great. I was afraid icing would be too thin so I used 1 1/2 sticks of butter and made a strawberry puree that I added until I had the right consistency. Buttercream icing is always tricky but you just have to work with it until it is how you like it.
I’m so happy you liked the cake. I’ve never made it without the jello! You are so right about buttercream <3
I have a child with Celiacs Disease, but LOVES strawberries! Do you have any suggestions on how I could possibly make this for her as a Gluten Free cake instead??
Hi Amanda! I’m so sorry I’m not familiar with gluten-free cooking and baking 🙁
Do a pie instead.
Hi Amanda! I too have Celiac’s and—after struggling for 8 years to alter the delicious-looking cakes that I see is n Pinterest—I can confidently say that if I can make these glutinous treats in gluten-free form, you can too! Generally, you can use a box GF cake mix (Pllsbury makes a great version) and use only egg whites to make the cake white. I also add a little extra milk, about half a cup, to ensure that the cake is moist. The jello from this amazingly beautiful strawberry cake might mean you don’t need extra moisture. I’ll bake it this weekend then send another text after I’m done to let you know how it turns out. This recipe just looks too wonderful not to give it a try. Check back after the weekend to see how it went.
Gorgeous recipe Kathleen!
Lisa
When making the frosting, it seemed way too dry with 1 cup of butter and 32 oz of powdered sugar. It was clumpy and not at all smooth. So I added another 1/2 cup of butter and am hoping it’s not too buttery flavored. Still waiting on the cakes to cool now and really hope this cake works as well as yours! It’s beautiful and my son is so excited to have this for his birthday tomorrow!
Happy Birthday to your son! I sure hope he enjoyed the cake! <3
Love this cake so much! Always a Hit with my crew. Made it in cupcakes too.
So happy to hear that Jennifer <3
Instead of oil I used sour cream and this was a delicious hit!
Sounds delicious, Rhonda!
Should I use strawberry jello pudding? or actual jello?
Hi Whitley. You use the jello powder as an ingredient. You do not prepare the jello. Does that make sense? <3
Can this be made ahead and frozen?
I would make the layers of cake and freeze them individually, then make the frosting and apply the day or day before serving <3
made this cake for my girls 3rd birthday. was a huge hit!! instead of mixing the strawberries into the icing, i made a vanilla buttercream and put fresh sliced strawberries in between the cake layers and on top, then didnt ice the sides so more like a naked cake. looked amazing!!!
So happy to hear the cake was a hit! I love this for little girls birthdays!! Actually, big girls too!!
Hi! Is there any way I can substitute the jello? I have unflavored gelatine powder but in my country they dont sell strawberry jello. Looking forward to hearing from you. ?
Hi Pebs. I’m sorry but I’ve never made the cake with unflavored gelatine. Honestly, I think the strawberry Jello is what gives this cakes its amazing strawberry taste. I don’t know how you could replicate that. Sorry 🙁
Great recipe, made it a few times and they rave for more. Thanks so much.
Thanks so much, Sretta <3
How can i substitute the white cake mix? And how would that change the recipe? I am currently in a country that doesnt sell it. Thanks
Just wanted to say that i made this cake quite few times and it was amazing. That was back in USA, now i am on vacation visiting family and wanted ti prepare it for them.
Hi Veli. I’m so glad to hear you liked the cake. I hope you are able to make it while you’re visiting your family <3
Oh gosh Veli, I just saw this comment below the other one. I’m really sorry. This recipe is written to use the cake mix as an ingredient. I’m afraid it’s the only way I know how to make it. I’m so sorry!
Thank you so much for the fast response. I did find a recipe for homemade white cake mix, so i will give it a try. I will let you know how it goes. Thanks again and greetings from Bulgaria. 🙂
You’re so welcome! I can’t wait to hear how it comes out!! <3
Can you use frozen strawberries?
Hi Becky. I think it would work. Just make sure you thaw and drain them well. I’d lay them out on paper towels to remove as much moisture as possible.
I made this cake in a bunt pan , it absolutely was beautiful and then it fell, are they not made for a bunt pan?
Hi Brig! Honestly, this cake is tricky in a bundt pan and a bit unpredictable. Because of the fruit and moisture content, even if you get a good bake on the cake, it can sink when its made in a bundt pan.