Irresistible Triple-Layer Strawberry Cake Recipe

Name: Irresistible Triple-Layer Strawberry Cake Recipe
Total time: 2 hrs 40 mins
Ingredients: nonstick cooking spray; 1 (15.25 ounce) package white cake mix; 1 (3 ounce) package strawberry-flavored gelatin mix (such as Jell-O®); 4 large eggs; 1 cup vegetable oil; 0.5 cup white sugar; 0.5 cup fresh strawberries, finely chopped; 0.5 cup milk; 0.25 cup all-purpose flour; 1 cup unsalted butter, softened; 2 (16 ounce) packages confectioners' sugar; 1 cup fresh strawberries, finely chopped

Enjoy this delightful strawberry cake any time of the year!

Total time2 hrs 40 mins
Prep time45 mins
Cook time25 mins
Yield1 triple layer 9-inch cake, 14

Adjust servings

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Servings

Instructions

Preheat your oven to 350 degrees F (175 degrees C). Prepare three 9-inch cake pans by coating them with nonstick cooking spray.
In a large bowl, combine the cake mix, gelatin, eggs, oil, sugar, strawberries, milk, and flour using an electric mixer on low speed until just combined. Scrape the sides of the bowl, then increase the mixer speed to medium and beat for 3 minutes. Divide the cake batter evenly among the prepared pans.
Bake in the preheated oven until a toothpick inserted into the center of the cakes comes out clean, approximately 23 minutes. Let the cakes cool in the pans on a wire rack for about 10 minutes. Then, remove them from the pans and allow them to cool completely in the refrigerator.
While the cake layers are cooling, prepare the frosting. In a large bowl, beat the butter at medium speed until it becomes pale yellow and fluffy. Gradually add the confectioners' sugar and strawberries, beating at low speed until the mixture is well combined and creamy. Place the frosting in the refrigerator for 5 to 10 minutes to allow it to firm up slightly, ensuring it's not too runny.
Spread a generous layer of frosting over one of the cake layers and refrigerate. Repeat with the second layer, refrigerating until the frosting on both layers has set slightly. Assemble the cake layers, then frost the top and sides. Refrigerate until ready to serve.

Nutrition

Calories: 723 kcal
Fat Content: 34 g
Fiber Content: 1 g
Sugar Content: 93 g
Sodium Content: 256 mg
Protein Content: 5 g
Cholesterol Content: 89 mg
Carbohydrate Content: 104 g
Saturated Fat Content: 11 g
Unsaturated Fat Content: 0 g