Triple-Decker Strawberry Cake

  • shugapearl Posted: 11/26/08
    Worthy of a Special Occasion

    I have been making this cake since it was published in your magazine in 2004 (about 3 times a year). This is the most request dessert at all my family gatherings. It is so easy to make and so delicious.

  • gigirig Posted: 06/13/10
    Worthy of a Special Occasion

    I just made this cake for my mom's 71st birthday. Everyone loved it. We made a triple layer and a 9 X 13" sheet pan. For the sheet pan, I substituted a cream cheese frosting. Note that the strawberries do make the frosting runny. We served the cake cold and it was delicious!

  • JenniferDinTX Posted: 08/14/10
    Worthy of a Special Occasion

    This cake is AMAZING!!! I have made it on numerous occasions and the cake itself is absolutely perfect! Many strawberry cakes have an artificial flavor and this one doesn't. It is moist and stands up beautifully to frosting. A couple of recommendations for presentation if you are using the Strawberry Buttercream recipe. Refrigerate your layers before you frost them as the frosting will 'break' if it gets too warm and will slide right off your cake. If you garnish with berries be sure they are whole and very dry and that you keep your cake refrigerated or very cool or again the berries will slide off the cake ruining what is a spectaculr presentation. I have done this cake for a BBQ and did it in a 9x11 deep dish glass pan and frosted it in the pan. It was perfect for the warmer atmosphere and was so bright and inviting. This is one of my all time favorite cakes!!! And everyone loves it, even people who 'don't like cake' .... crazy people!! :)

  • fooood1 Posted: 10/13/10
    Worthy of a Special Occasion

    the cake will come out oily, greasy & heavy if you use 1 WHOLE cup of oil....the corrct way is 1/2 cu.oil & 1/3 cu. flour...trust me folks!

  • Chickenville Posted: 01/25/12
    Worthy of a Special Occasion

    I've made this cake more times than I can count. It is DELICIOUS and I'm not a big fan of cake. It's very rich, sweet and strawberryish! We often freeze part of it for sometimes down the road. If you want to see my version, here's the link. Everyone I've ever made it for loves it. http://fromchapelhilltochickenville.blogspot.com/2010/05/summer-strawberry-cake-fantastic.html

  • AuntBill Posted: 04/14/14
    Worthy of a Special Occasion

    This cake must be eradicated from the recipe box! The strawberry gelatin gives it an awful, artificial taste. It looks pretty enough, but I would never make it or eat a piece again. We tossed it out after eating one piece.

  • mutheruv7 Posted: 04/20/14
    Worthy of a Special Occasion

    Loved the cake part. Made frosting according to another reviewers changes and it turned out perfect consistency. Used half cup butter and half cup of cream cheese, butter was very cold and I grated it. Also put my mixer bowl and paddle in the refrigerator as well and the frosting was perfect. It is very sweet but good!

  • PamelaKelley Posted: 04/14/14
    Worthy of a Special Occasion

    I have been making this cake since it came out originally so many times. The trick is to use the exact amount of strawberries and refrigerate each layer for about 45 minutes before adding the next layer and keep the cake refrigerated or you will have a problem for sure. It is a delicious cake taste like the fresh strawberries you use the frosting is sweet but why else would you be eating cake lol. My family and friends love this cake it is delicious especially in the summer

  • IreneK14 Posted: 03/30/14
    Worthy of a Special Occasion

    This cake is good but not great...the icing was much too sweet and runny, need's to be kept in the fridge. Pretty to look at and a good way to use up some strawberries in a hurry though!

  • Dough21 Posted: 06/07/14
    Worthy of a Special Occasion

    It seems, from the icing reviews especially, it's a love it or hate it kinda cake. Well, we loved it. I made two layers, rather than three, because I was lazy, and it turned out fine. I followed instructions to the letter, but, as it's a rainy, humid Arkansas day, I refrigerated the icing for a couple hours before spreading it. I noticed, as I was taking my last few bites, the icing had melted some, so it might be wise to make the icing the night before you plan on serving the cake. Also, my advice - make the cake the day before your housekeeper comes. Lots of sticky surfaces!

  • Luv2bake Posted: 05/25/14
    Worthy of a Special Occasion

    I made this cake and the frosting for a friends birthday party. It was a big hit! Everyone loved it. I followed the cake directions exactly but used two 9 inch cake pans. I put seedless strawberry jam in between the layers instead of the icing. I did have problems with the icing melting quickly (it was also a hot day) but I stuck the icing and the cake in the fridge then finished icing it once it hardened up. It was very moist and the fresh strawberries in the icing made it really special and pretty. This is a keeper!

  • graceanne Posted: 02/14/14
    Worthy of a Special Occasion

    The frosting just does not hold up even after adding more powdered sugar. I have made this cake twice and neither time did the frosting work. Overall, a disappointing recipe.

  • LizzieT28 Posted: 08/25/14
    Worthy of a Special Occasion

    I made these as cupcakes. The frosting was soft, not runny and I made it on a 99 degree day in Houston! The cakes came out beautifully pink and did not taste chemically as I used full on Jell-O, not sugar-free or an offbrand. It gave it a wonderful strawberry flavor and fragrance. I cooled the cakes completely and once the frosting was made, I stuck it in the fridge for 20 minutes, then I piped it on to the cakes. They went in the fridge overnight and the folks here at work gobbled them! It was quite a nice treat for the late summer.

advertisement

More From Southern Living