Rating: 4 stars
20 Ratings
  • 5 star values: 12
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 3

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. 

Recipe by Southern Living March 2004

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Credit: Lee Harrelson; Styling: Jan Gautro, Laura Zapalowski

Recipe Summary test

Yield:
Makes 16 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.)

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

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

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

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

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

  • 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.

Chef's Notes

This cake keeps best in the refrigerator.

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