(I left the filling out and used more real strawberries in the pictured version and colored some of the frosting pink. I also made and used about twice the frosting)

This showstopper cake layers tender, buttery vanilla sponge with fresh strawberry filling and billowy whipped cream frosting for a dessert that tastes like a summer afternoon. The triple layers create a dramatic slice packed with jammy strawberries and cream in every bite. It pairs beautifully with a glass of sparkling rosé, iced tea, or a strawberry daiquiri spritzer. Serve it chilled at a garden party, birthday celebration, or Sunday family dinner for maximum wow factor. The secret is using both fresh strawberries and strawberry preserves to build deep, layered fruit flavor without any fuss.

Ingredients

Cake

• 2 boxes white or vanilla cake mix (plus ingredients listed on box)
• 2 tablespoons strawberry gelatin powder (Jell-O), stirred into batter for color and flavor
• 1 teaspoon pure vanilla extract added to batter

Strawberry filling

• 2 cups fresh strawberries, hulled and thinly sliced
• 3 tablespoons strawberry preserves or jam
• 1 tablespoon sugar
• 1 teaspoon lemon juice

Whipped cream frosting

• 3 cups heavy whipping cream, very cold
• 1/2 cup powdered sugar
• 1 teaspoon pure vanilla extract
• 8 oz cream cheese, softened (stabilizes the frosting)

Garnish

• 1 cup whole fresh strawberries
• Fresh mint sprigs (optional)
• Powdered sugar dusting (optional)

Directions

1. Preheat oven to 350°F and grease three 9-inch round cake pans, lining bottoms with parchment paper.
2. Prepare both boxes of cake mix together according to package directions, adding the strawberry gelatin powder and extra vanilla extract into the combined batter.
3. Divide batter evenly among the three prepared pans.
4. Bake 22 to 26 minutes or until a toothpick inserted in the center comes out clean.
5. Cool cakes in pans for 10 minutes, then turn out onto wire racks and cool completely before assembling.
6. While cakes cool, combine sliced strawberries, preserves, sugar, and lemon juice in a bowl and stir gently. Let sit 20 minutes to macerate and become juicy.
7. Beat softened cream cheese until smooth and fluffy with no lumps.
8. In a separate chilled bowl, beat heavy whipping cream, powdered sugar, and vanilla on high speed until stiff peaks form.
9. Fold whipped cream into the cream cheese in two additions until fully combined and smooth. Refrigerate frosting until ready to use.
10. Place the first cake layer on your serving plate or cake board and spread a generous layer of whipped cream frosting over the top.
11. Spoon half of the strawberry filling over the frosting layer, spreading to within a half inch of the edge.
12. Place the second cake layer on top and repeat with frosting and remaining strawberry filling.
13. Place the third cake layer on top and frost the entire outside of the cake with remaining whipped cream frosting.
14. Arrange whole fresh strawberries decoratively on top, add mint sprigs if using, and dust lightly with powdered sugar.
15. Refrigerate at least 2 hours before slicing for clean, beautiful layers.

Tips and variations

• Using cake mix is the easy shortcut here without sacrificing flavor, the gelatin powder elevates it significantly
• Macerate your strawberries at least 20 minutes for the best jammy filling texture
• Keep your cream cheese fully softened to avoid lumps in the frosting
• The cream cheese in the frosting is the key to stability so it holds up for hours without weeping or sliding
• For a pink cake, add a few drops of red food coloring to the batter
• Swap strawberry preserves for seedless raspberry jam for a strawberry raspberry version
• Add a thin layer of lemon curd between layers for a bright citrus note
• This cake can be assembled the night before and refrigerated overnight, it slices even better the next day
• Garnish just before serving for the freshest presentation
• Serves 12 to 16 depending on slice size

©2026 S. Mottet bloomhearty.com writing, creation, and design