Let me introduce you to the spectacular Double Strawberry Cake: a showstopping, berry-packed dessert that’s as delightful as it sounds. This cake piles on the strawberry flavor from every angle—fresh berries tucked into a moist, pillowy crumb, a punchy strawberry gelatin pop, and a velvety, blush-pink buttercream speckled with real strawberries. And the best part? It’s surprisingly simple to make, yet the payoff is pure joy. Whether you’re celebrating a birthday, brunch, or just a Tuesday, Double Strawberry Cake turns any occasion into a strawberry field day.
Ingredients You’ll Need
What I love about this Double Strawberry Cake recipe is how it draws sublime flavor from a handful of clever, easy-to-find ingredients. Every component, from real strawberries to a hint of vanilla, works together for maximum freshness, vibrant color, and irresistible taste. Here’s what you’ll need and why each one makes a difference:
- White cake mix: The perfect base—neutral enough to let those strawberries shine, and quick to whip up.
- Strawberry gelatin: Brings classic strawberry flavor and an extra booster of rosy color to the cake layers.
- Fresh strawberries, finely chopped: Juicy bursts baked right into the crumb, for pops of real berry in every slice.
- Strawberry puree: All the vivid, concentrated flavor from pureed strawberries, ensuring this cake truly earns its “double strawberry” name.
- Whole milk: Helps create a soft, tender cake with just the right amount of richness.
- Vegetable oil: Keeps the cake ultra-moist and light, even days after baking.
- Large eggs: Add lift, structure, and that beautiful golden crumb.
- Vanilla extract: A background note that deepens and rounds out all the berry flavor.
- Unsalted butter, softened: The creamy backbone for your strawberry buttercream, making it rich and spreadable.
- Powdered sugar: Sweetens and thickens the frosting for a perfectly smooth, fluffy finish.
- Freeze-dried strawberries, crushed: Adds a tangy, vivid berry punch and a gorgeous pink hue to the buttercream—no food coloring needed!
- Extra strawberry puree (for frosting): Infuses the buttercream with natural strawberry essence.
- Vanilla extract (for frosting): Lends warmth to the frosting’s fruity flavor.
- Pinch of salt: Brightens and sharpens all the sweet flavors in the buttercream.
- Fresh strawberries for garnish (optional): The finishing touch that makes each slice look as delicious as it tastes.
How to Make Double Strawberry Cake
Step 1: Prep Your Pans and Oven
Start by heating your oven to 350°F. While the oven preheats, grease and flour two 8-inch (or 9-inch) round cake pans or line them with parchment paper. A little effort here ensures those berry-rich layers pop cleanly out when it’s time to cool.
Step 2: Mix the Strawberry Cake Batter
In a big mixing bowl, whisk together the cake mix and the strawberry gelatin; these dry ingredients lay the foundation for color and flavor. Next, add the finely chopped fresh strawberries, strawberry puree, milk, oil, eggs, and vanilla. With a mixer, beat everything together for about 2 to 3 minutes until you see a creamy, evenly pink batter. You’ll smell strawberries with every swirl of the spoon!
Step 3: Bake the Cake
Pour the batter evenly into your prepared pans—try to eyeball for even layers so they stack up beautifully later. Slide the pans into the oven and bake for 25 to 30 minutes. You’re looking for tops that spring back and a toothpick that comes out clean from the center. Resist slicing right away! Let the cakes cool for 10 minutes in the pans, then carefully lift them onto a wire rack to finish cooling completely.
Step 4: Make the Strawberry Buttercream
While the cakes cool, beat the softened butter with a mixer until pale and creamy. Gradually add the powdered sugar, then sprinkle in the freeze-dried strawberry powder for that signature flavor burst and blush-pink color. Mix in the strawberry puree, vanilla, and a pinch of salt, beating until the buttercream is light and fluffy. Adjust the texture—add a spoonful more sugar if it’s too soft, or a splash more puree if it’s a little thick.
Step 5: Frost and Decorate the Cake
Once your Double Strawberry Cake layers are fully cool, it’s time for the fun part. Set one cake layer on your plate, spread a generous layer of buttercream, then sandwich with your second cake. Frost the top and sides with the remaining buttercream, swirling it up to your liking. Dress up the cake with fresh strawberries for that wow-factor presentation, then chill the cake for a bit to help the layers set for neat slicing.
How to Serve Double Strawberry Cake
Garnishes
A beautifully frosted Double Strawberry Cake calls for just a little extra love—think sliced fresh strawberries fanned across the top, whole berries with their green tops for a rustic touch, or even a sprinkle of extra freeze-dried strawberry crumbs for a playful look. A sprig of mint offers a lovely color contrast and a fresh aroma that signals true celebration.
Side Dishes
If you want to make this dessert the centerpiece of a larger gathering, serve it with simple sides like freshly whipped cream, a bowl of extra macerated strawberries, or a chilled glass of sparkling lemonade. Everything here keeps the focus on strawberry season—light, bright, and happily indulgent.
Creative Ways to Present
Beyond classic wedges, consider slicing the Double Strawberry Cake into mini layer-cakes for individual servings, or using a biscuit cutter to make adorable cake rounds. For an occasion-worthy twist, assemble the cake in a trifle dish with layers of cake, buttercream, and berries visible from the sides. This recipe also makes fantastic cupcakes for party-perfect treats!
Make Ahead and Storage
Storing Leftovers
Any leftover Double Strawberry Cake keeps beautifully if covered and stored in the fridge. The flavor only deepens over a day or two, and the cake stays tender and moist thanks to the strawberries and oil in the batter. Just remember to let slices sit at room temperature for 10-15 minutes before serving for that perfect, creamy buttercream texture again.
Freezing
If you’d like to enjoy your Double Strawberry Cake later, you can freeze individual slices or even whole, unfrosted layers. Wrap each piece tightly in plastic wrap, then foil, and store in an airtight container or freezer bag for up to three months. When you’re ready, let the cake thaw (still wrapped) overnight in the fridge for best results.
Reheating
This cake is best enjoyed slightly chilled or at room temperature, so there’s no need to reheat in the oven or microwave. If you’ve frozen the cake, allow it to thaw fully before serving; the frosting will return to its creamy finish. For extra flavor, you can add a spoonful of fresh strawberry sauce on top just before serving.
FAQs
Can I use frozen strawberries instead of fresh?
Absolutely! Thawed, drained frozen strawberries work well for both the puree and the chopped berry additions. Just make sure to remove any extra liquid from thawing so the batter doesn’t get too wet.
What’s the secret to getting a really pink cake without food coloring?
The magic comes from a combo of strawberry gelatin, fresh strawberries, and freeze-dried strawberry powder in the frosting. You get vibrant color and intense berry flavor—all naturally.
Can I make this cake gluten-free?
Yes! Simply choose your favorite gluten-free white cake mix in place of the standard box, and double-check the strawberry gelatin and all other additives for gluten. Everything else is naturally safe for a gluten-free treat.
How far in advance can I make Double Strawberry Cake?
The frosted cake can be made and stored in the fridge up to two days in advance, and the flavor only gets better. Wait to garnish with fresh strawberries until just before serving so they stay perky.
Can I use this recipe for cupcakes?
Yes! Divide the batter among muffin tins lined with cupcake papers, filling each about two-thirds full, and bake for 18–20 minutes. Swirl with strawberry buttercream once cool for adorable, single-serve treats.
Final Thoughts
I truly hope you give this Double Strawberry Cake a try—every bite is bursting with juicy, real strawberry flavor and fluffy, luscious frosting. It always gets rave reviews in my kitchen and is sure to become a fast favorite in yours. Grab some berries and bake it up; your friends and family will thank you!
Print
Double Strawberry Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes (plus cooling)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the delightful flavors of fresh and freeze-dried strawberries with this Double Strawberry Cake recipe. A moist white cake infused with strawberry goodness, topped with a luscious strawberry buttercream frosting.
Ingredients
For the Cake:
- 1 box white cake mix (15.25 oz)
- 1 package (3 oz) strawberry gelatin
- 1 cup fresh strawberries, finely chopped
- ½ cup strawberry puree (blended fresh or frozen strawberries)
- ½ cup whole milk
- ½ cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
For the Strawberry Buttercream:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ⅓ cup freeze-dried strawberries, finely crushed into powder
- 2 tablespoons strawberry puree
- 1 teaspoon vanilla extract
- Pinch of salt
- Fresh strawberries for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F. Grease and flour two 8-inch or 9-inch round cake pans, or line them with parchment paper.
- Mix the cake batter: In a large bowl, combine the cake mix and dry strawberry gelatin. Add chopped strawberries, strawberry puree, milk, oil, eggs, and vanilla. Beat for 2–3 minutes until smooth.
- Bake the cakes: Divide the batter between pans and bake for 25–30 minutes. Cool in pans before transferring to a wire rack.
- Prepare the frosting: Beat butter until creamy. Gradually add powdered sugar, then mix in strawberry powder, puree, vanilla, and salt. Beat until fluffy.
- Frost the cakes: Once cooled, frost the cakes with buttercream. Garnish with fresh strawberries if desired. Chill slightly before slicing.
Notes
- The “double” refers to the use of both fresh and freeze-dried strawberries for a double dose of flavor.
- Store leftovers covered in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 45 g
- Sodium: 340 mg
- Fat: 23 g
- Saturated Fat: 11 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 59 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg
