3 Layer Strawberry Cake with Creamy Vanilla Frosting

May 1, 2013

It’s been forever since I’ve done this.

Baked a cake that is!

I absolutely adore cake. I love it for the moisty cake layers. I love it for the fillings that can be layered in between those moisty cake layers. I love it for the creamy frosting that encompasses that filling and those moisty cake layers. Cake. I love it.

But sometimes I hate making it.

Cake can be very temperamental. [Kind of like my cat…sometimes he’s the sweetest thing, other times he acts like a psycho]. A lot of my cakes have a little rising problem. I mean, they rise, but they get this little sink in the center. I hate it. And that turns me off to baking cake.

I always just want everything to come out perfectly. And when it doesn’t it drives me crazy. But I’m horrible about trying to correct my problems and giving it another go. Instead I just give up and leave it alone. Kind of like when I killed all the flowers in my garden…I turned that “chore” over to the hubby. I wish I could change that about myself.

Any-who. This week, Monday actually, was my mama’s birfday. <— yes, that’s right. Since I’m currently a stay at home mama I figured that I have enough time on my hands, in between hourly feedings, constant dirty diapers, baby bouncing, dog walking, and laundry folding, to bake her a scratch made birfday cake. Multitasking right, it’s what us mamas do.

As I whipped up this incredibly girly pink batter I couldn’t help but say a prayer. I wanted this cake to come out perfectly since it was for a celebration. Not to mention that if it didn’t work out I had no back up plan. I’d have to take over peanut butter and graham crackers with tootsie rolls to sing happy birfday to my mom.

Obviously you can see that the cake gods shined [shone?] down on me! There was no center divots to be found AT ALL in this pretty pink cake. Fitted with creamy vanilla frosting and rimmed with sprinkles, I think I might be over my cake baking fear!

3 Layer Strawberry Cake with Creamy Vanilla Frosting

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 10-12 cake slices

3 Layer Strawberry Cake with Creamy Vanilla Frosting

Recipe adapted from Sweetapolita


    For the Cake:
  • 1 cup milk
  • 1 tablespoon pure vanilla extract
  • 1/4 cup strawberry puree **instructions below**
  • 3 cups flour
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1 1/2 cups sugar
  • 1 [85 g] package strawberry flavored gelatin, like Jell-O
  • 1 cup [2 sticks] unsalted butter, softened
  • 4 eggs
  • For the Frosting:
  • 2 cups [4 sticks] unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 4 tablespoons milk
  • 1 tablespoon vanilla extract
  • pinch of salt


  1. **To make the strawberry puree, wash and hull 2 handfuls of strawberries. Place them in the blender and puree until smooth. Measure out 1/4 cup of puree to use for the cake**
  2. For the Cake:
  3. Preheat oven to 350 degrees F. Butter and flour 3 cake pans and set aside.
  4. In a medium bowl whisk together the vanilla, strawberry puree, and milk, set aside.
  5. In a separate bowl combine the flour, baking powder, and salt, set aside.
  6. In the bowl of a stand mixer beat the butter, gelatin, and sugar together on medium speed for about 5 minutes until mixture is light and fluffy. Beat in the eggs one at a time, mixing well and scraping down the sides after each addition.
  7. Add the wet and dry ingredients to the creamed butter, by alternating between the two. Start and end with the dry.
  8. Divide the batter equally between the three pans and place in the oven. Bake for 22-25 minutes or until toothpick inserted in center comes out clean. Do not over bake! Remove from oven and let cool on a wire rack for 10 minutes before removing cakes from the cake pan.
  9. For the Frosting:
  10. In the bowl of a stand mixer beat the butter on medium speed for 5 minutes until pale and creamy. Add in the remaining ingredients and beat on low at first so you don't create a powdered sugar cloud, then bump the speed up to medium beating for a few minutes until frosting is soft and velvety. [If frosting is too thick, add a little more milk]
  11. Frost your cake, add some sprinkles, and eat away!

{ 27 comments… read them below or add one }

1 Rachel @ Baked by Rachel May 1, 2013 at 6:58 am

I bet this was heavenly!! I have to admit the spilled sprinkles totally freaked me out lol I hope they all made it safely back into their jar 😉


2 Steph May 1, 2013 at 11:24 am

I saved every last one 😉 No sprinkles were harmed!


3 Erin @ The Spiffy Cookie May 1, 2013 at 7:41 am

Lovely cake! I too love how cakes look, but for that reason it’s very daunting to make them because you want them to look great! Which is why I often end up making cupcakes instead.


4 Steph May 1, 2013 at 11:22 am

Like those perfect strawberry margarita cupcakes!!


5 RavieNomNoms May 1, 2013 at 8:37 am

What a gorgeous cake!! I love the pretty colors!!


6 Steph May 1, 2013 at 11:24 am

🙂 Can’t go wrong with pink!


7 SaltySweetSour May 1, 2013 at 9:48 am

Looks delicious! Love anything this pink and vibrant.


8 Meagan @ A Zesty Bite May 1, 2013 at 9:49 am

HAha I am always saying a prayer for food because I don’t have a back up. People always expect the best too because we are food bloggers. I always try to tell them that we make mistakes too. This looks perfect and I am positive that it tasted great.


9 Steph May 1, 2013 at 11:21 am

I hate that food blogger cliche!


10 Renee @ Tortillas and Honey May 1, 2013 at 9:55 am

This cake is absolutely lovely and perfect! Your mom is one lucky mama for getting this cake!


11 Nichole May 1, 2013 at 10:02 pm

Do you think you could use frozen strawberries instead of fresh? Just curious although I have access to both, I have frozen ready at hand! Definitely pinning this! Congrats on Logan by the way!! 🙂


12 Steph May 2, 2013 at 9:59 am

You totally could use frozen strawberries, the link to Sweetapolita’s original recipe that I posted, actually uses frozen strawberries, so be sure to check out her method. I just didn’t have any on hand at the moment 🙂


13 Emma May 2, 2013 at 5:28 am

Oh Steph yum! this look incredible! My little lady is again ask
ing for strawberry and “chocolick” layer cake with sprinkles for her birthday. This may very well make the cut! It looks divine! You did an ah-mazing job 🙂


14 Steph May 2, 2013 at 9:55 am

Ah – I can’t wait to hear little kid words! This would be perfect for her birthday!


15 Elaine @ Cooking to Perfection May 2, 2013 at 8:19 am

Cake is my favorite kind of dessert, so I’m always making cake! This strawberry cake is perfect for spring time. Can’t wait to try it. 🙂


16 Stephanie @ Eat. Drink. Love. May 3, 2013 at 11:54 pm

Making scratch cakes always terrifies me. I feel like they never come out right. This cake is so pretty! Happy Birthday to your mama!


17 Meagan @ Scarletta Bakes May 5, 2013 at 9:40 pm

What a beautiful, beautiful cake! I am a sucker for both layer cake and strawberries – this cake would have disappeared in SECONDS in my house!! 🙂


18 Steph May 7, 2013 at 7:54 am

I almost didn’t want to share it, just lock myself in the closet with a fork!


19 alex May 7, 2013 at 10:16 pm

I love everything about this post! Sounds like we have the same cat! 🙂 the cake is gorgeous and I am so impressed that you made this as a new mom. You did a lovely job, but I hear ya when it comes to just giving up….I bet everyone who had a slice was very happy you didn’t give up!


20 Zainab May 8, 2013 at 11:52 am

This cake looks wonderful!! And you made it while juggling so much..kudos :)))


21 Bryan September 12, 2013 at 9:06 pm

Stupid question but when you say add the gelatn do you mean the gelatin powder or make the jello and then add the sugar and butter?


22 Steph September 13, 2013 at 10:32 am

Not a stupid question at all 🙂 You just dump the gelatin packet in to the mix, don’t make the jello


23 Rainey December 1, 2013 at 3:28 pm

Quick question – I want to make this for my 5-year-old sister’s birthday this week – did you use cake flour, or regular?


24 Steph December 1, 2013 at 3:56 pm

She’ll LOVE it!! I used regular flour


25 7821808 August 1, 2014 at 2:03 am

My brother recommended I wouod possibly like this blog. He used to be entirely right.

This put up actually made my day. Youu cann’t
believe just how a lot time I had spent for
this information! Thank you!


26 Skyler September 5, 2017 at 7:17 am

I know this post is quite a few years old, but it looks delicious! What size cake pans did you use? I’m always worried that I’ll run out of icing if I make the cake bigger than the recipe was for!


27 Steph September 8, 2017 at 6:06 am

I just used regular cake pans, dividing the batter in to thrids


Leave a Comment

{ 1 trackback }

Previous post:

Next post: