Photo: Lee Harrelson; Styling: Jan Gautro, Laura Zapalowski
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. 

How to Make It

Step 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.)

Step 2

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

Step 3

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

Step 4

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

Step 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.

Step 6

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

Step 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.

Chef's Notes

This cake keeps best in the refrigerator.

Ratings & Reviews

PamelaKelley's Review

April 14, 2014
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

mutheruv7's Review

April 20, 2014
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!

LizzieT28's Review

August 25, 2014
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.

shugapearl's Review

November 26, 2008
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.

NikkiHannah's Review

June 02, 2014

Chickenville's Review

January 25, 2012
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.

AuntBill's Review

April 14, 2014
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.

mercymay24's Review

April 30, 2013

IreneK14's Review

March 30, 2014
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!

JenniferDinTX's Review

August 14, 2010
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!! :)