Give in to pure berry bliss with this Double Strawberry Cake, a playful twist on classic strawberry desserts that’s as fun to make as it is to eat. Imagine a soft, moist cake, infused with fruity strawberry flavor from both cake mix and silky puree, with a delicious surprise—dissolved strawberry gelatin that’s poured right on top and soaks into every bite. Finished off with a dreamy cloud of whipped topping and a sprinkle of fresh, juicy strawberries, this is the kind of dessert that sparkles at family gatherings or brightens an average Tuesday night. The Double Strawberry Cake is the treat that makes ordinary days feel like summer celebrations.
Ingredients You’ll Need
Ingredients You’ll Need
Every element in this recipe enhances the gorgeous color, soft texture, and intense strawberry burst. With just a handful of easy-to-find ingredients, you’ll create a cake that’s fresh, vibrant, and absolutely irresistible—each ingredient truly matters!
- Strawberry Cake Mix: The starting point for a super soft, reliably moist cake bursting with strawberry flavor. Use the ingredients listed on the box for the best texture.
- Strawberry Gelatin (3 oz box): Adds a sweet, tangy layer and creates that signature “poke cake” effect, giving you strawberry flavor in each bite.
- Boiling Water (1/2 cup): Essential for dissolving the gelatin completely so it can seep deep into the cake’s airy crumb.
- Cold Water (1/4 cup): Quickly cools the gelatin so it won’t melt your cake or make it soggy.
- Fresh Strawberries (1 cup, pureed): Blends right into the batter, giving the cake a real fruit boost and richer pink hue.
- Whipped Topping (8 oz, thawed): A fluffy, sweet frosting that’s light as air and the perfect contrast to the berry-rich cake.
- Fresh Strawberries (1 cup, diced): The juicy garnish that crowns the cake with a pop of color and even more berry goodness.
How to Make Double Strawberry Cake
Step 1: Prepare the Strawberry Cake Mix
First, set your oven to 350°F (175°C) and lightly grease your cake pans—either two 8-inch rounds for a classic layered look or a 9×13-inch pan for easy serving. Mix up the strawberry cake batter according to the directions on the box, but here’s the magic: fold in your strawberry puree at the very end. This brings natural berry sweetness and a beautiful blush color to your Double Strawberry Cake.
Step 2: Bake the Cake
Pour the pretty pink batter evenly into your chosen pans, smoothing the tops for even baking. Follow package guidelines for timing: round pans usually take a bit less than a sheet pan. Bake until a toothpick comes out clean and your kitchen smells like sweet strawberries. Let the cake cool in the pan for 10–15 minutes, then turn out onto racks (if using rounds) or keep in the pan if using a 9×13.
Step 3: Add the Strawberry Gelatin Soak
While the cake cools, dissolve the strawberry gelatin in boiling water, stirring until every last grain is melted. Add the cold water and mix. Once the cake is completely cool, take a fork or a skewer and poke small holes all over the surface. Spoon the warm gelatin mixture evenly across the cake, letting it cascade into the holes so each slice has a hidden pocket of strawberry delight. Refrigerate for at least 1 hour to let the flavors set.
Step 4: Frost and Decorate
After the cake chills and the gelatin sets, spread a thick, fluffy layer of whipped topping over the entire cake. Finish with a generous sprinkle of diced fresh strawberries. If you’re feeling extra Fancy, arrange a few whole berries on top for a picture-perfect finishing touch!
How to Serve Double Strawberry Cake
Garnishes
A little extra flourish goes a long way with Double Strawberry Cake. Try adding sliced or whole strawberries around the edge, a drizzle of strawberry syrup, or even a dusting of powdered sugar. A couple of mint leaves can add a lovely pop of color and make every serving plate look café-worthy.
Side Dishes
Since this cake is delightfully light and fruity, it pairs beautifully with tangy lemon sorbet, vanilla bean ice cream, or a handful of blueberries for contrast. For spring or summer parties, serve slices alongside cool iced tea or glasses of pink lemonade.
Creative Ways to Present
For a striking centerpiece, stack the two round layers and add extra whipped topping between them. You can also cut the 9×13 cake into cubes for a playful “cake bite” platter. For kids’ birthdays, use fun sprinkles or colored sugar on top. The Double Strawberry Cake easily adapts to every occasion!
Make Ahead and Storage
Storing Leftovers
Keep leftover Double Strawberry Cake in the refrigerator, well-covered, to maintain its incredible moistness and freshness. The gelatin layer helps it stay tender, and it will taste amazing for up to 3 days.
Freezing
For longer storage, freeze slices or the whole cake (without the whipped topping if possible) well-wrapped in plastic and foil. Thaw in the refrigerator overnight, then frost with fresh whipped topping and add strawberries just before serving for the best look and taste.
Reheating
Although Double Strawberry Cake is best served cold for that refreshingly cool bite, you can let the cake sit at room temperature for about 20 minutes before eating if you prefer it a bit softer. No need to microwave—just let it naturally warm up to take the chill off!
FAQs
Can I use frozen strawberries instead of fresh?
Absolutely! Thaw and drain the frozen strawberries before pureeing and dicing. They’ll give plenty of flavor, but fresh berries deliver the brightest color and best texture, especially for garnishing.
What type Dessert
Any store-bought non-dairy whipped topping works beautifully and is super convenient. If you want to go homemade, lightly sweetened whipped cream is perfect—just make sure it’s thick enough to hold its shape on your Double Strawberry Cake.
Do I have to use both the cake mix and the gelatin?
Yes, to achieve that signature “double” strawberry experience! The cake mix provides airy texture and sweet flavor, while the gelatin layer infuses extra moisture, color, and vibrant berry taste in every forkful.
Can I make Double Strawberry Cake in advance?
Yes! In fact, making it a day ahead allows the gelatin to fully chill and the flavors to mingle. Just frost and garnish right before serving for the freshest presentation.
How do I adjust this recipe for cupcakes?
This recipe works great as cupcakes! Prepare the batter as directed and fill cupcake liners 2/3 full. After baking, poke holes in each cupcake and spoon the gelatin over the top. Chill, then frost and garnish individually for adorable, party-ready Double Strawberry Cake cupcakes.
Final Thoughts
Nothing says sweet celebration quite like a homemade Double Strawberry Cake. With eye-catching color, addictive berry flavor, and that luscious hidden layer of strawberry gelatin, this dessert wows every time. Whether you’re treating yourself or gathering friends and family, I hope you’ll give this recipe a try and enjoy the pure strawberry joy in every bite!
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Double Strawberry Cake Recipe
- Total Time: 1 hour 50 minutes (including chilling)
- Yield: 12 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the delightful sweetness of this Double Strawberry Cake, a perfect treat for any occasion. Moist strawberry cake layers infused with fresh strawberry puree, topped with a luscious whipped topping and diced strawberries.
Ingredients
Cake:
- 1 box (15.25 oz) strawberry cake mix (plus ingredients listed on the box)
- 1 cup fresh strawberries (pureed)
Gelatin Topping:
- 1 box (3 oz) strawberry gelatin
- 1/2 cup boiling water
- 1/4 cup cold water
- 1 container (8 oz) whipped topping (thawed)
- 1 cup fresh strawberries (diced)
Instructions
- Preheat oven and prepare cake mix: Preheat oven to 350°F (175°C) and prepare cake mix according to package directions, folding in strawberry puree before baking.
- Bake and cool cake: Bake in two 8-inch round cake pans or one 9×13-inch pan, following the cake mix time guidelines. Let cool completely.
- Prepare gelatin topping: In a small bowl, dissolve strawberry gelatin in boiling water, then stir in cold water.
- Apply gelatin topping: Using a skewer or fork, poke small holes all over the cake layers (or cake in pan) and spoon gelatin evenly over the surface. Refrigerate for at least 1 hour.
- Frost and garnish: Frost with whipped topping and sprinkle diced strawberries over the top.
Notes
- For extra strawberry flavor, add 1/2 teaspoon strawberry extract to the cake batter.
- You can also garnish with whole strawberries for a more decorative look.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking, Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 29g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
