Zutaten für Triple Decker Strawberry Cake
- White Cake Mix
- Strawberry Gelatin
- 3 large eggs
- Sugar
- All Purpose Flour
- Fresh Strawberries
- 1/3 cup vegetable oil
- 2-3 tablespoons milk (for frosting, adjust as needed)
- Strawberry
- 1 cup (2 sticks) unsalted butter, softened (for frosting)
- 4 cups powdered sugar (for frosting)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Triple Decker Strawberry Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Triple Decker Strawberry Cake
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round baking pans.
- In a large bowl, combine cake mix, 1 cup water, 1/3 cup vegetable oil, 3 large eggs, 1 teaspoon vanilla extract, 1 cup chopped fresh strawberries, and 1/2 teaspoon baking powder at low speed for 1 minute.
- Increase speed to medium and beat for 2 minutes, scraping down the sides as needed. Ensure strawberries are well incorporated into the batter.
- Divide batter evenly among the prepared pans.
- Bake for 23-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
- While cakes cool, prepare the frosting:
- Beat 1 cup (2 sticks) softened butter at medium speed until fluffy (about 20 seconds).
- Gradually add 4 cups powdered sugar, beating at low speed until combined.
- Add 1 cup chopped fresh strawberries and 2-3 tablespoons milk (or more as needed) and beat until smooth and creamy.
- Once cakes are completely cool, frost the top of one layer with a generous amount of strawberry buttercream. Top with the second layer and repeat. Frost the top and sides of the final layer.
- Garnish with fresh strawberries, whipped cream, or chocolate shavings, if desired.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
339g
Fat
50g
Carbs
31g
