Three-Layer Strawberry Cake: A Fresh & Beautiful Spring Dessert

Nothing says spring quite like a stunning strawberry cake. This yummy three-layer strawberry cake is filled with real strawberry flavor. It’s also finished with a light, creamy frosting which makes it the perfect dessert for Easter, Mother’s Day, or any spring gathering. Whether you’re celebrating with family or hosting a seasonal brunch, this cake is as lovely to serve as it is to eat.

Strawberry Cake Recipe

Three Layer Strawberry Cake

This three-layer strawberry cake is filled with fresh strawberry flavor and finished with a smooth, creamy frosting for an elegant spring dessert.

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Prep Time 25 minutes mins

Cook Time 23 minutes mins

Cooling Time 10 minutes mins

Total Time 58 minutes mins

Servings: 16

Course: Dessert

Ingredients Method

Ingredients

  

• 1 18.25 ounce package white cake mix, Duncan Hines Moist Deluxe Classic White Cake mix without pudding
• 1 3 ounce package strawberry gelatin
• 4 large eggs
• 1/2 cup sugar
• 1/4 cup all-purpose flour
• 1/2 cup fresh strawberries, finely chopped
• 1 cup vegetable oil
• 1/2 cup milk
• whole strawberries for garnish
• 2 cups butter, softened
• 4 (16 ounces) packages powdered sugar, sifted
• 2 cups fresh strawberries, finely chopped

Method

 

1. Preheat oven to 350 degrees. Cut parchment paper to fit 3 9-inch round cakepans and place inside. Lightly grease and flour each pan.
2. Beat first 8 ingredients at low speed with an electric mixer for 1 minute. Scrape down the sides, beating at medium speed for 2 more minutes, stopping to scrape down sides, if needed. Make sure strawberries are well-blended into the batter.
3. Pour batter into pans. Bake for 23 minutes or until a wooden pick inserted in center comes out clean. Cool for 10 minutes. Remove from pans, and cool completely on wire racks.
4. Spread Strawberry Buttercream Frosting between layers and on top and sides of cake. Garnish if desired. Serve immediately or chill up to 1 week without garnishing.
5. Hint: Make ahead & chill 20 minutes or until frosting sets. Cover with plastic wrap or wax paper and store in refrigerator up to 1 week. To freeze, wrap chilled cake with plastic wrap and aluminum foil and freeze for up to 6 months. Thaw cake overnight in the refrigerator.

Strawberry Buttercream Frosting

1. Beat softened butter, sifted powdered sugar, and chopped strawberries with an electric mixer 20 seconds or until creamy. Add powdered sugar and strawberries, beating at low speed until creamy, adding more sugar if frosting is too thin or more strawberries if too thick. (Yield: 5 cups)

This three-layer strawberry cake is the perfect finishing touch to your Easter or spring table. Serve it alongside your favorite seasonal menu for a dessert that feels both elegant and effortless. With its fresh flavor and beautiful presentation, it’s sure to become a go-to for celebrations all season long and a sweet tradition your guests will look forward to year after year.

Pair this cake with my full Easter menu for a complete spring entertaining plan, from main course to dessert.

Shop My Spring Favorites

•  White Ceramic Serving Platter 
•  Table Linens/Napkins 
•  Cake Stand 
•  Bunny Cupcake Stand 
•  Deviled Egg Platter 
•  Wooden Charcuterie Board 
•  Vase for Spring Flowers 
•  Glass Pitcher 
•  Iced Beverage Glasses