Classic Southern Triple-Decker Strawberry Cake

I made this cake for a dinner with friends, and all week long I've been wishing for more. So, so good! It was great the first time around, and even better after it was refrigerated--the strawberry taste really came out then. I actually combined a couple recipes to put the cake together. The original one called for a buttercream icing, but I thought cream cheese would be even better. I must not have been the only one, because the icing recipe I based mine on was attached to a VERY similar cake recipe. The name makes it sound complicated, but other than chopping the strawberries, you can throw this one together pretty quickly. (Don't forget to factor in the cooling time when planning.) Run to the store and get the ingredients because you don't want to miss this one!

Printable Recipe

Classic Southern Triple-Decker Strawberry Cake

from Southern Living

 Cake

1 (18.25-ounce) package white cake mix

1 (3-ounce) package 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 all-purpose flour

Strawberry Cream Cheese Frosting 
adapted from Food.com

1 (8 ounce) package cream cheese, at room temperature 
8 tablespoons butter, at room temperature 
3 ½ - 4 cups confectioners' sugar
1 cup finely chopped fresh strawberries


Preheat oven to 350 degrees F.

Beat cake mix, strawberry gelatin, eggs, sugar, 1/2 cup strawberries, milk, vegetable oil and all-purpose flour at low speed with an electric mixer for 1 minute.

Scrape down sides, and beat at medium speed for 2 more minutes, stopping to scrape down sides, as needed.

Pour batter into 3 greased and floured 9-inch round cake pans.

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

Let cool in pans on wire racks for 10 minutes. Remove from pans, and cool completely (about 1 hour.)


While the cake is cooling, prepare the icing.

Combine the cream cheese and butter in an electric mixer on low speed for about 30 seconds.

Stop the machine and add the sugar and strawberries. Blend the frosting on low until the sugar has been incorporated.

Then raise the speed to medium and mix the frosting another minute or until the frosting lightens and is well combined.

Store in the refrigerator until cake is ready.


To assemble, spread the icing on the top of the bottom cake layer.

Add another cake layer and repeat.

Add last layer and frost the top.

Continue frosting the sides.

Garnish with whole and halved strawberries.

Serve immediately, or store covered in the refrigerator for up to 1 week.

Makes 12 servings.