Triple-Decker Strawberry Cake


Fresh strawberries that have been sliced and strawberry gelatin give this three-layer strawberry cake its delectable flavor. For a thick cake that is absolutely out of this world, cover it with homemade strawberry buttercream icing.


  • 1 package white cake mix (18.25-ounce)
  • 1 package strawberry gelatin (3-ounce)
  • 4 large eggs
  • ½ cup sugar
  • ¼ cup all-purpose flour
  • ½ cup finely chopped fresh strawberries
  • 1 cup vegetable oil
  • ½ cup milk
  • Strawberry Buttercream Frosting



  1. For one minute, use an electric mixer on low speed to combine the cake mix and the next 7 ingredients. Scrape the sides down, then continue beating for 2 more minutes at medium speed, pausing occasionally to scrape the sides. (Strawberries ought to be well incorporated into the batter.)
  2. Fill three greased and dusted 9-inch cake pans with batter.
  3. When cakes spring back when softly pushed with a finger, bake at 350° for 23 minutes.
  4. For ten minutes, allow pans to cool on wire racks. Take out of pans and let cool entirely on wire racks.
  5. Distribute Strawberry Buttercream. frosting on the top, sides, and in between the layers of the cake. If desired, add a garnish. Serve right away or keep chilled for up to a week.
  6. Note: We used Duncan Hines Moist Deluxe Classic White Cake Mix without pudding just for testing purposes.
  7. Making ahead: The cake should chill for 20 minutes or until the frosting is set, and uncovered, in the refrigerator. For up to a week, store in the refrigerator with a tight wax paper cover. The cake can be frozen for up to 6 months by wrapping it in aluminum foil once it has chilled. In the refrigerator, thaw overnight.


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