Super Easy 3 Layer Strawberry Cake

A crowd favorite, this Super Easy 3 Layer Strawberry Cake takes no time to make. And it’s so deliciously yummy!

Frequently Asked Questions about 3 Layer Strawberry Cake

Why doesn’t this recipe use fresh strawberries?

I have attempted strawberry cakes in the past using fresh berries but never found the texture to be the best cake it could be. Fresh strawberries in a cake put too much liquid in the batter, and don’t really give you the fluffy cake you want. And somewhat ironically, I didn’t find that the fresh strawberry flavor from real strawberries was strong enough. If it’s strawberry season and you really want to showcase beautiful in-season produce, my suggestion is to garnish the top layer with fresh strawberries. 

Can this cake be made in the bowl of a stand mixer? 

Yes, absolutely. You’ll probably have better luck using the paddle attachment for both the cake batter and the strawberry cream cheese frosting versus using a whisk attachment. 

If I can’t find baking spray with flour, what do you recommend?

Use softened butter or shortening to grease the cake pans, and then sprinkle them lightly with all purpose flour. Tap the cake pans to loosen any flour not stuck to the butter, and discard that flour. The dusting should be very light. 

My cake layers didn’t turn out very pink. What happened?

If you used a gelatin that didn’t contain artificial coloring, your cake layers will be noticeably less pink.

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easy 3 layer strawberry cake

Easy 3 Layer Strawberry Cake

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  • Author: Regan at This Baking Life
  • Total Time: 35 minutes
  • Yield: 16 servings


Cake Layers:

  • Baking spray with flour
  • 1 (15.25-oz.) box yellow cake mix
  • 1 (3-oz.) box strawberry-flavored instant gelatin
  • 3 large eggs, at room temperature
  • 2/3 cup vegetable oil
  • 1 1/3 cups water


  • 1/2 cup butter, softened
  • 1 (8-oz.) pkg. cream cheese, softened
  • 1/4 cup strawberry jam or preserves
  • 4 cups powdered sugar (about 16 oz.)
  • 2 drops of red food coloring or food dye (optional, but helps make a pink frosting)


  1. Preheat oven to 350 degrees F. Grease 3 (8-inch) round cake pans with baking spray.
  2. Prepare the Cake Layers: In a large mixing bowl, whisk together dry ingredients (cake mix and instant gelatin.) Beat in wet ingredients (eggs, oil, and water) with an electric mixer at medium speed until smooth, about 1 to 2 minutes.
  3. Divide cake batter evenly among prepared pans. Bake until a wooden pick or cake tester inserted into center of the cake comes out clean, about 25 minutes bake time.
  4. Let cake cool in pans 10 minutes. Turn out onto a wire rack and let cool completely.
  5. Meanwhile, prepare the Frosting: In a large bowl, beat butter and cream cheese with an electric mixer or hand mixer at medium speed until smooth and fluffy, about 1 to 2 minutes, stopping to scrape down sides of the bowl, as needed. Add strawberry jam and beat on high speed until smooth, about 1 minute. Add food coloring, as desired, and mix well.
  6. Add powdered sugar, 1 cup at a time, beating well after each addition. Beat until Frosting is smooth and spreadable.
  7. To assemble cake, place a single Cake Layer on a cake plate or serving plate. Spread with about one-fourth of the Frosting using an offset spatula. Top with second Cake Layer, and spread with about one-fourth of the Frosting. Top with third Cake Layer, and spread remaining Frosting over top of the cake and around the sides of the cake. Store leftovers in an airtight container.
  • Prep Time: 10 min
  • Cook Time: 25 min
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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