Ripe strawberries, a tender cake crumb and a glossy strawberry sauce come together in a dessert made for warm days. This Triple Strawberry Cake layers fresh fruit into the batter, bathes the baked loaf in a jammy glaze and finishes with clouds of whipped cream and extra berries on top.
Why this strawberry cake stands out
This recipe boosts a boxed strawberry cake mix with real strawberries for texture and fresh flavor. Baking it in a bundt pan gives the cake a celebratory shape. Then a cooked strawberry glaze seeps into the warm cake, intensifying the fruit taste. Finally, a generous whipped cream topping and more berries complete the triple-strawberry theme.
Ingredients you’ll need
For the cake
- 1 box (about 15.25 oz) strawberry cake mix, plus the eggs, oil and water called for on the box
- 1½ cups fresh strawberries, diced
For the strawberry glaze
- 22 oz (about 600 g) frozen sliced strawberries
- ½ cup plus 2 tbsp granulated sugar
- 2 tbsp fresh lemon juice
For the topping
- 1½ cups heavy whipping cream, chilled
- ¼ cup powdered sugar
- ½ tsp vanilla extract
- Fresh sliced strawberries for garnish
Step-by-step baking and glazing guide
- Make the glaze first so it has time to cool. Combine the frozen strawberries, sugar and lemon juice in a medium saucepan.
- Heat over medium until the mixture simmers. Reduce to low and cook 20–25 minutes, stirring now and then, until the fruit breaks down and the sauce thickens.
- Preheat the oven to 350°F (175°C). Position the oven rack in the lower third slot.
- Prepare the cake batter following the package directions. Fold the diced fresh strawberries into the batter gently.
- Grease a 9-inch bundt pan (about 12 cup volume) with a nonstick spray that contains flour. Pour the batter into the pan and smooth the top.
- Bake 50–55 minutes, or until a toothpick comes out clean. Because fresh fruit adds moisture, the cake needs a longer bake than the box time. If the top darkens too quickly, tent with foil.
- Let the cake rest 5–8 minutes in the pan. Then invert it onto a plate by tapping and shaking the pan gently.
- While the cake is still warm, spoon the cooled-but-still-pourable strawberry glaze over it. The warm cake will absorb a lot of the sauce. Reserve any leftover glaze in the refrigerator for a second layer later.
- Chill the cake until fully cool, then spread the reserved glaze on top for a second coating.
Whipped cream, assembly and serving tips
- Beat the chilled heavy cream until soft peaks form. Add powdered sugar and vanilla. Continue beating until stiff peaks form.
- Using a spoon or piping bag, add generous mounds of whipped cream to the top of the cake.
- Arrange fresh strawberry slices over the cream for color and texture.
- Important: If the glaze is very runny, refrigerate it briefly to thicken before the second application.
Timing, storage and recipe notes
- Prep time: about 45 minutes.
- Cook time: roughly 55 minutes.
- Total time: close to 2 hours including cooling and chilling.
- Category: Dessert. Method: Bake. Cuisine: American.
- Store leftover cake refrigerated. The whipped cream topping keeps best under plastic wrap or in a covered cake container.
- Swap the bundt pan for a loaf or round pan if you prefer. Baking time may change.
- Pro tip: Use very ripe strawberries for the glaze. They yield more natural sweetness and a richer color.
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