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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
Hi! I would love to make the icing ahead of time (the night before decorating, when I bake the layers). Would it be an issue if the icing is in the fridge overnight? How long do you think it would need to sit on the counter to reach the right consistency? Thanks!
Hi Kandice. Yes, you can absolutely make this strawberry buttercream the night before and refrigerate it overnight. It won’t hurt the frosting at all — you just need to bring it back to the right texture before decorating.
Does this cake travel well. I have an hour drive, will it melt?
Yes, you can safely travel with this strawberry cake for one hour, but because it’s a moist, triple-layer cake with fresh strawberries in the frosting, here are some important tips to keep it stable and beautiful during transport: Transport the cake in an air-conditioned vehicle, preferably in the passenger footwell or trunk, where it’s flat and stable.For extra safety in warm weather, place ice packs in a cooler and set the cake box on top (separated by a tray or cardboard) to gently chill it without direct contact.Refridgerate as soon as possible and remember the FDA 2 hour rule.Perishable foods should not be left out at room temperature for more than 2 hours. If the room temperature is above 90°F (32°C) (like during summer or in a hot car), that time is reduced to 1 hour.
I haven’t made the cake yet, when I do I would like to double or triple the recipe. How would I do that.
Hey, Claudia. This recipe makes three 9-inch cakes. To double or triple this recipe, 1 or 2 more batches are to be made.
I made this cake for 5th Sunday at Church. I must say it was a hit. I even had tell me it was super good. It must have been because there was not a slice left. Thanks for sharing.
Hey, Bill! Wow, that was amazing! We’re glad it was a hit 🙂
Thanks for the positive feedback and 5-star rating!!
Love this cake recipe so much! I was wondering if anyone attempted it in a Bundt pan?
Hi, Katie, I haven’t tried bundt pan for this recipe.
We do have strawberry pound cake, I use 12-cup bundt pan for this: https://www.gonnawantseconds.com/strawberry-pound-cake/
Divine! My 12-year-old daughter made this cake for her birthday. It was so moist and flavorful. We all loved it!
Hi, Heather! Happy birthday to your wonderful daughter! We’re so happy you like this recipe and made this as her birthday cake 🙂 Thanks for the feedback and 5-star rating!
Amazing! Made this strawberry cake today in a 9×13 dish. Baking time increased to 38 minutes. Pure perfection.
That’s perfect, Barbara! Thank you so much for your positive feedback 🙂
Barbara, did you make cupcakes too, or fid it all fit in the 9×13 pan? Thanks
Great strawberry cake
So Happy you like this cake, Kathy!
Is this possible to make in 8in pans?
Hi, Marie. Yes, bake it a little longer.
Cake, delicious
Cake Frosting. too thin. Added some softened cream cheese, to thicken…..
I’ve made this cake many times and it’s always my “go to” for strawberry cake. I’ve even made it into a wedding cake! I currently have someone that wants me to make cupcakes without any red dye 40 so I can’t use the boxed jello. She brought me strawberry jello wiggles that’s made without dyes. I liquified it. Do you think I could use this in place of the milk? I’m afraid to add it to the mix keeping the recipe the same with the fear it will have too much liquid.
Hi Colleen, Gosh, I’m sorry, I just don’t know how that would work. I’m sorry I just haven’t tried it!
Excellent recipe. I substituted 4 oz of cream cheese for one stick of the butter as that is a personal favorite. I love the butter sets up and the frosting is a little firm. A really good choice to use the white cake mix and add fresh berries without that artificial strawberry taste.
Have you tried this recipe with orange/lemon? I’m thinking it would work
Hi, Linda! Thank you so much, and I’m so happy you like this cake! No, I haven’t tried this with orange or lemon.
The cake turned out phenomenal but for some reason the frosting not so much. It has a very crystallized texture to it.
Do you pour just the jello powder in? Or turn into a liquid first? Thanks!
Hey, Mal. No need to turn it into liquid, just mix the jello powder with the other cake ingredients 🙂