This strawberry layer cake isn’t one of those runs of the mill fruit cake recipes. Its one of the best strawberry cake recipes I’ve tasted, and it is gorgeous. There are lots of cake recipes with strawberries in them, but this decadent beauty even gives dressed Easter cakes a run for their money.
Unlike the strawberry pound cake, this layer cake is actually pink. It’s similar to a strawberry cream cake only it sports a strawberry buttercream frosting for extra luscious berry deliciousness. The ripe strawberry flavor is evenly distributed throughout the layers of cake and frosting. Think strawberry shortcake cake on steroids!
What I Love About This Recipe
- This is an absolute showstopper
- Loaded with fresh strawberries, this homemade southern delight is guaranteed to be a hit!
How To Make Strawberry Layer Cake Recipe
If whipping up this strawberry layer cake is wrong, then I don’t wanna’ be right! It’s as easy as mixing up the layer cake ingredients and tossing them into the oven. Then blend up some yummy strawberry frosting while the cake is cooling. Frost, garnish, and enjoy!
Strawberry Cake Recipe Notes
If your cake sinks in the middle: This strawberry cake is a moist dense dreamy delight. That being said, it must be completely baked through or it may fall in the middle. When you check it with a toothpick, be sure there is no strawberry cake filling that sticks. The toothpick must be totally clean before you take the cake out of the oven.
Frosting: This scrumptious cake is super simple to throw together, and the buttercream frosting isn’t difficult, but it can be finicky and takes time to finish. It really is easy to assemble, but you’ll need some extra patience.
- To minimize extra fussing, make sure to completely cool the layers of cake and then refrigerate them for a bit (you can stack them with a piece of wax paper between each layer). The buttercream itself should also be refrigerated for about 10 minutes before frosting your cake.
- You’ll want to frost one layer at a time, then chill before adding the next layer and chill again before frosting the sides. Your beautiful masterpiece should also live in the refrigerator until you’re ready to serve.
Pan Substitutions: If the thought of managing a three-layered monster is intimidating, you can still enjoy this cake.
- Make cupcakes–The measurements here will make approximately 36 cupcakes. Just start checking them during the baking process at around 17 minutes since they’ll likely need to bake a few minutes less.
- Make in a 9X13–You can also cook this in a 9”x13” pan (you’ll need to watch the cooking time on this one too), with enough batter leftover for about another 12 cupcakes. Either of these options will cut back on the frost-refrigerate-repeat steps too and save you some time.
Fresh or Frozen Strawberries: I recommend using fresh strawberries for this cake, but you can use frozen in a pinch. If frozen is your only option, chop them before they thaw completely and drain them well. Otherwise, they’ll turn into a mushy mess.
Substitutions: For all the chocolate lovers, try subbing in your favorite chocolate frosting instead of my strawberry buttercream. The cake is substantial enough – and “strawberry-y” enough – to still shine through. You can even garnish the top with some chocolate covered strawberries. Mmmmm
Strawberry fields forever! This awesome cake lives in the fridge. Keep it in a cake saver but keep it cold. When you cut a piece, cover the exposed cake with plastic wrap to prevent drying.
Can You Freeze This?
This can be frozen without the frosting. Let the cake(s) cool completely and double wrap them for extra protection. They can slow thaw overnight in the fridge and you can whip up the icing when you’re ready to put your cake together.
Make Ahead Tips
This strawberry cake must be kept cold, so I typically make it a day or two ahead. I like to bake up the cakes and let them chill in the fridge overnight. Then I make my icing and build my cake the next day.
The strawberry buttercream frosting must stay cold so your cake should stay in the fridge right up until serving time.
How Long Can You Keep This In The Fridge?
Your cake will stay fresh and yummy for up to 5 days when stored properly in the fridge. It should return to the fridge immediately after serving but this little beauty is gonna’ get gobbled up. That sweet strawberry flavor is hard to beat.
If you have extra strawberries left from making this cake you can definitely use them in strawberry spinach salad and strawberry salad! You might wanna go with a strawberry themed party, and have a blast with strawberry frose and giggle juice for refreshments!
There are lots of different things you can do with this intense strawberry layer cake, but it must cook completely to avoid falling.
- Switch out the pan and make a strawberry bundt cake or move around the strawberries and jello for a yummy strawberry poke cake.
- You can even swap out a few items to make a Bisquick strawberry shortcake. The possibilities are endless!!
- If you don’t have strawberry jello and frosting ingredients, try fresh strawberry cake!
Strawberry Layer Cake
- 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
- 2 (16-ounce) packages powdered sugar
- 1 cup fresh strawberries finely chopped
- Make the Cake: Preheat the Oven to 350 degrees. Line 3- 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, and increase 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 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 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 for about 5-10 minutes to firm it up slightly (You just don't want it to be runny).
- 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!
Fans Also Made:
More Fruit Cake Recipes
This strawberry layer cake is one of my favorites but here are some other yummy recipes you may enjoy!
Few fruit cake recipes rival this decadent strawberry layer cake. It’s super moist, strawberry intense, and a cinch to make. Even seasoned bakers love this little beauty. One bite and you’re hooked. Plus, you’ll look like a superstar in the kitchen!
Source: Southern Living
I made this cake for a family event this weekend and it was a big hit! I am saving this recipe to make again.
Amazing! I’m so happy this cake was a hit! Thank you for your positive feedback 🙂
Is it okay if i dont use white cake mix?
Hi, Bella. Sorry I haven’t tried that.
Ron walters says
Wow, wow, wow! What a crowd pleaser. I came across this recipe a few years ago, and now it has become a tradition to make it every May. Why in May? That’s the month I discovered and first made it. I’m about to to head to the store for some strawberries so I can whip one up later today. Thank you for sharing this wonderfully tasty recipe that I can bless my friends and family with.
Hi, Ron! Thank you so much! This is one of our most popular cakes. We’re happy this cake has become part of your tradition. 🙂
TONYA BROOKS-HILL says
Could I use the strawberry cake mix instead of white cake mix?
Hi! Sorry, I haven’t tried using strawberry cake mix for this.
I was asked to make the cake portion dairy free. Any suggestions on good substitutes for the 1/2 c milk that keeps the taste and consistency the same as using milk?
Hi Karen. No, I’m sorry.I don’t bake with dairy free ingredients so I’m unable to advise! Best of luck!!
Almond milk works just fine, I use the unsweetened Almond milk. I’ve made this several times and it works well.
Oat milk!! I love using it. Friends and family can’t even tell the difference because it barely messes with the taste.
Looks delicious, is it possible to use frozen strawberries.
Hi, Cindy. I recommend using fresh strawberries for this cake, but you can use frozen in a pinch. If frozen is your only option, chop them before they thaw completely and drain them well. Otherwise, they’ll turn into a mushy mess. Enjoy baking 🙂
Teresa Gipson says
Love strawberries will make this cake
Yay! Enjoy baking, Teresa 🙂
i was trying to make this a gluten free cake any suggestions
I’m sorry, I’m not familiar with Gluten-free
In response to the gluten free question. I have not tried to modify this recipe as I just ran across it. However, looking at the recipe, I think you could use a gluten free cake mix and then your favorite all purpose gf flour to sub and be just fine. The eggs in this recipe will help the cake rise and keep its shape. The strawberries lend enough moisture. So I think those substitutions would work.
Can this recipe be converted into a Bundt?
Hi Mary. Yes, it can but the baking time can be tricky. It can’t be at all underbaked or it will likely break when you turn it out of the bunt. Use at least a 12 cup or 15 cup pan. Make sure you spray it very well with “baking nonstick” like Bakers Joy.
Karen Dillard says
I made this cake for my 7 year old granddaughter and she loved it!! Now everyone else in the family wants this to be their birthday cake going forward. Super easy to make. Very moist and delicious!
That’s awesome, Karen! Happy birthday to your granddaughter! 🙂
This recipe looks delicious. However, I can’t frost a cake to save my soul so I make bundt cakes. All they require is a glaze or frosting that can be drizzled, so when I saw the line in the instructions that said to put the frosting in the refrigerator so it would firm up and not be runny I knew I was onto something.
I always use Bakers Joy when baking cakes so I’m hoping it will work on its own in a bundt pan for this cake since it’s about near impossible to line a bundt pan with parchment or wax paper.
I just bought a quart of fresh ? strawberries. YUM!
Wish me luck!
Hi, Polly! That sounds fantastic, I wish you good luck 🙂
Let us know how it turns out!
Ventura Tejeda says
Can I make a 6 layer cake?
Hi, Ventura. I haven’t tried making this into 6 layers.
Janet Castille says
If I am making cupcakes and a different icing, does the cake require to be refrigerated.
Hi, Janet. I haven’t tried using different icing for this. <3
Annette Cano says
Can the batter be frozen for a later date, if you don’t need to bake 36 cupcakes all at once?
Gosh, Annette, I’ve never tried to freeze the batter before I made the cake. Interested if you try! Please let me know <3
tina kegley says
Hi I am wondering if I am reading it right. Do you need 32 oz of Conf. sugar? Just didn’t want to waste everything by doing it wrong. Thank you. Have a great day!!
Hi, Tina! Yes, that’s correct. I hope you like this cake and let us know how it turns out 🙂
Lou Ann Allen says
This cake was a great hit at a ladies’ luncheon. I’m contemplating making it for a rehearsal dinner several hours from my home. Do you think I could freeze it without the decorative strawberries and then let it thaw, as we travel, and add the decorative strawberries just before slicing and serving from a platter?
Hi Lou Ann. If I were making this cake for such a special occasion ahead of time, I would make the cake layers, hotel wrap them in plastic wrap, and freeze them. I would make the frosting and frost the cake the day before serving and refrigerate overnight. Hope this helps <3
Hello. I would like to say I have made this recipe a couple times. It’s really good. My daughter in law requests it every year for her birthday.
The only thing. This year I thought I would leave out the sugar. I was thinking with the sugar in the cake mix, and the jello. It didn’t need it. But I guess I was wrong. It did not cook, and it spilled over the edge, and made a mess of my oven. So I will do it again. But add the sugar this time.
So is that what made it do that? Not adding the sugar? Didn’t not think it would make that big of a deal?
Hi, Gayla! So sorry that happened to your cake! Yes, sugar is important in the cake’s structure. I found this interesting article about it. Thank you for asking, enjoy baking, and happy birthday to your daughter-in-law!
Zennia Winnier says
Can I use 1/4 cup of white cake mix instead of flour?
Gosh, Zennia, I’ve never tried that. I’d love to hear back from you if you try it! 🙂
I’ve made this cake before and I love it! My only issue is that this cake recipe has been in my family for 4 generations, and I thought ours was the only one with this recipe. How’d you find this recipe?
Hi! That’s so funny! It’s a cake my Grandma used to make too!
I’m thinking if making this for my 3 year old granddaughter. Is refrigerator time absolutely necessary?
Hi, Pam! Yes, it requires refrigeration time. ❤️