Strawberry Cake

Whole strawberry layer cake sliced exposing layers

Looking for the best strawberry cake? This soft, moist triple layer strawberry cake is packed with bold strawberry flavor and topped with luscious strawberry cream cheese frosting.

Course Dessert

Cuisine American

Keyword fresh strawberry cakes, strawberry cake recipes, Strawberry Layer Cake, Strawberry Triple Layer Cake

Prep Time 30

Cook Time 23

Total Time 53

Servings people

Calories 878kcal

Author Kathleen

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

US Customary - Metric

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.

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.

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