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Triple-Decker Strawberry Cake

Photo: Lee Harrelson; Styling: Jan Gautro, Laura Zapalowski
Yield Makes 16 servings
This three-layer strawberry cake gets its delicious flavor from chopped fresh strawberries and strawberry gelatin. Slather with the homemade strawberry buttercream frosting for a rich cake that's truly out of this world. 

Ingredients

  • 1 (18.25-ounce) package white cake mix
  • 1 (3-ounce) package strawberry gelatin
  • 4 large eggs
  • 1/2 cup sugar
  • 1/4 cup all-purpose flour
  • 1/2 cup finely chopped fresh strawberries
  • 1 cup vegetable oil
  • 1/2 cup milk
  • Strawberry Buttercream Frosting
  • Garnish: whole strawberries

How to Make It

  1. Beat the cake mix and next 7 ingredients at low speed with an electric mixer 1 minute. Scrape down the sides, and beat at medium speed 2 more minutes, stopping to scrape down sides, if needed. (Strawberries should be well blended into batter.)

  2. Pour batter into 3 greased and floured 9-inch cakepans.

  3. Bake at 350° for 23 minutes or until cakes spring back when lightly pressed with a finger.

  4. Cool in pans on wire racks for 10 minutes. Remove from pans; cool completely on wire racks.

  5. Spread Strawberry Buttercream Frosting between layers and on top and sides of cake. Garnish, if desired. Serve immediately, or chill up to 1 week.

  6. Note: For testing purposes only, we used Duncan Hines Moist Deluxe Classic White Cake Mix without pudding.

  7. To make ahead: Place finished cake in the refrigerator, uncovered, and chill for 20 minutes or until the frosting sets. Cover well with wax paper, and store in the refrigerator for up to 1 week. To freeze, wrap chilled cake with aluminum foil, and freeze up to 6 months. Thaw overnight in the refrigerator.

Cook's Notes

This cake keeps best in the refrigerator.