Strawberry Layer Cake is bursting with strawberry flavor. Three layers of strawberry-flavored cake are coated with a buttercream flavored with fresh strawberry puree. An easy to make spring and summer dessert and such a gorgeous color.
Start With A Box Of Cake Mix
This is a doctored cake mix recipe, but it totally doesn’t taste like it. The strawberry flavor in the cake layers comes from both fresh strawberries and a box of strawberry gelatin. It’s the gelatin that gives the cake its rich, pink color.
Fresh Strawberry puree gives the buttercream tons of strawberry flavor. To make the strawberry puree you’ll first process the strawberries in a blender or food processor and then simmer over medium-low heat in a small saucepan until thickened. Be sure to stir frequently so it doesn’t burn. NOTE: If you don’t thicken up the strawberries, the frosting will be too thin.
- Electric Hand-held or Stand Mixer– I love this KitchenAid 5-Speed Hand Mixer.
- Food Processor or Blender– to purée the strawberries.
- 3 9-inch cake pans– these Wilton pans are my favorite.
- Offset Spatula– for spreading the frosting. An icing spatula makes frosting the cake so much easier.
You’ll want some extra fresh strawberries to decorate the cake with. Some mint leaves also make a great garnish.
Strawberry Layer Cake Recipe Tips
Cake should be completely cool before frosting.
It’s best to use fresh strawberries for this recipe, but you can use frozen strawberries.
Use any regular-size box of cake mix. I prefer Duncan Hinz or Betty Crocker.
Can be stored for up to 5 days in the refrigerator. Eat cold or let come to room temperature for 30 minutes.
More Strawberry Desserts
- Strawberry Nutella Dessert Pizza
- No-Bake Strawberry Lasagna
- Glazed Strawberry Fritters
- Easy Strawberry Poke Cake
- Strawberry Sheet Cake
- Strawberry Pretzel Icebox Pie
Strawberry Layer Cake
- 1 box white cake mix
- 1 (3-ounce) package strawberry gelatin
- 4 large eggs
- 1/2 cup granulated sugar
- 1/2 cup finely chopped fresh strawberries
- 1/2 cup milk
- 1/2 cup vegetable oil
- 1/3 cup all-purpose flour
- 2 cups finely chopped fresh strawberries
- 1 1/2 cups salted butter, softened
- 1/2 teaspoon vanilla extract
- 6 cups powdered sugar
- 1-2 tablespoons milk
- Preheat oven to 350 degrees F. Spray 3 9-inch cake pans with baking spray with flour.
- Beat all cake batter ingredients with an electric mixer on low speed until combined. Beat at medium speed for 2 minutes.
- Divide batter evenly between the three cake pans.Bake for 22 to 23 minutes or until cake feels firm when you gently press on top.
- Let cool in pans for 10 minutes and then remove from pans to cool competely. Do not frost the cake until completely cool.
- Process strawberries in a food processor or blender until smooth. Transfer to a small saucepan and cook over medium-low heat, stirring frequently until reduced by about half. Let cool completely.
- Using an electric mixer, beat butter until smooth. Add vanilla extract and strawberry puree. Add powdered sugar in thirds, beating until mixed in before adding more. Add enough milk to thin it to spreading consistency.
- Spread frosting on bottom layer of cake, top with second layer and cover top with frosting. Place the third layer on and spread frosting on top and sides.