Triple Decker Strawberry Cake

I found this recipe in the new Southern Living Our Best Desserts 116 of Our Favorite Cakes & Pies magazine. I tell you, it is delicious! Give it a try!

Printable Recipe

1 (18.25-oz) pkg white cake mix
1 (3-oz) pkg strawberry gelatin
4 large eggs
1/2 cup sugar
1/2 cup finely chopped fresh strawberries
1/2 cup milk
1/2 cup vegetable oil
1/3 cup flour

Strawberry Buttercream Frosting
Garnish: halved strawberries, optional

Preheat oven to 350 degrees. Grease and flour 3 (9") round cake pans. In a large bowl, with an electric mixer, beat together the cake mix, gelatin mix, eggs, sugar, strawberries, milk, vegetable oil and flour. Beat for 1 minute on low speed. Scrape down the sides of the bowl and beat at medium speed for 2 minutes longer. Strawberries should be well blended.

Pour batter into the prepared cake pans. (It will look like there's not much batter in the pans, but the cakes bake up fairly high.) Bake 350 degrees for 23 minutes or until toothpick comes out with a few moist crumbs, when inserted in the center. Cool cakes in pans for 10 minutes, then remove from pans and cool on wire racks for 1 hour, or until completely cooled.

Spread Strawberry Buttercream Frosting between layers and on top and sides of cake. Garnish, if desired. Serve immediately, or cover and chill until ready to serve. Store cake in the refrigerator.


Strawberry Buttercream Frosting

1 cup butter
1 (32-oz) pkg powdered sugar
1 cup finely chopped fresh strawberries

Beat butter at medium speed with an electric mixer until fluffy, about 20 seconds. Add the powdered sugar and strawberries at low speed until creamy. Add more powdered sugar if too thin, and more chopped strawberries, if too thick. I did end up needing to add a little more chopped strawberries. I also added a couple of tbsp of milk, a dash of vanilla extract and a dash of strawberry extract. The milk may not be necessary, but the extracts add a nice dimension to the flavors.