• Cooking Time: 23
  • Servings: 16
  • Preparation Time:


  • 1 (18.25-ounce) package white cake mix
  • 1 (3-ounce) package strawberry gelatin
  • 4 large eggs
  • 1/2 cup sugar
  • 1/4 cup all-purpose flour
  • 1/2 cup finely chopped fresh strawberries
  • 1 cup vegetable oil
  • 1/2 cup milk
  • Strawberry Buttercream Frosting
  • Garnish: whole strawberries


  • Beat the cake mix and next 7 ingredients at low speed with an electric mixer 1 minute. Scrape down the sides, and beat at medium speed 2 more minutes, stopping to scrape down sides, if needed. (Strawberries should be well blended into batter.)
  • Pour batter into 3 greased and floured 9-inch cakepans.
  • Bake at 350° for 23 minutes or until cakes spring back when lightly pressed with a finger.
  • Cool in pans on wire racks for 10 minutes. Remove from pans; cool completely on wire racks.
  • Spread Strawberry Buttercream Frosting between layers and on top and sides of cake. Garnish, if desired. Serve immediately, or chill up to 1 week.
  • Note: For testing purposes only, we used Duncan Hines Moist Deluxe Classic White Cake Mix without pudding.
  • To make ahead: Place finished cake in the refrigerator, uncovered, and chill for 20 minutes or until the frosting sets. Cover well with wax paper, and store in the refrigerator for up to 1 week. To freeze, wrap chilled cake with aluminum foil, and freeze up to 6 months. Thaw overnight in the refrigerator.


We doubled the frosting called for in Anne's original recipe to add extra richness to this cake. It keeps best in the refrigerator.

Author Credit: Southern Living Magazine

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