3 Ingredient Strawberry Cake
This 3 ingredient strawberry cake is the easiest cake you will make and turns out SO tasty and dare I say the word... Mo!st! You will love this one!
This 3 Ingredient Strawberry Cake is genuinely the easiest cake I have ever made, and people are always amazed when I tell them what is in it. A box of strawberry cake mix, three eggs, and a can of strawberry pie filling. That is it. Whisk, pour, bake. Thirty minutes later you have the moistest, most flavorful strawberry cake of your life, studded with chunks of jammy strawberry throughout. No oil, no butter, no milk. Just three pantry ingredients doing magic together.
I love this recipe because the result is so much better than the effort suggests. The pie filling replaces all the liquid and fat the cake mix would normally need, and the strawberry chunks in the filling get suspended throughout the batter, giving you these incredible jammy pockets in every bite. The texture is somewhere between a regular cake and a snack cake, dense in the best way, moist all the way through, and almost custardy in places.
The same magic works with any cake mix and pie filling combo, which is why I always have these ingredients on hand. Lemon cake mix with blueberry pie filling is iconic. Yellow cake mix with peach pie filling is incredible. Chocolate cake with cherry pie filling tastes like a black forest situation. Spice cake with apple pie filling is fall in a pan. The strawberry-on-strawberry version is the most vibrant pink and feels especially perfect for Valentine's Day, baby showers, or any spring or summer occasion.
Top however your mood takes you. Powdered sugar dusted on top is elegant and simple. A whole tub of Cool Whip slathered across the top is the casual sheet-cake move. Fresh strawberries piled on top make it look bakery-fancy. A drizzle of strawberry glaze pushes it into birthday-cake territory. There is no wrong topping. Let's make it.
📝 Ingredients
- 1 box strawberry cake mix
- 3 eggs
- 1 (21 oz) can strawberry pie filling
- Toppings Options Below:
- Can of Easy Whip for individual slices as you serbe
- 12oz Cool Whip (thawed) if putting on entire cake
- Fresh strawberries (optional)
- Powder Sugar (optional)
👩🍳 Directions
- 1
Preheat oven to 350°F and grease a 9x13-inch baking pan.
- 2
In a large bowl, whisk together the eggs and strawberry pie filling until well combined.
- 3
Add the cake mix and stir until fully incorporated.
- 4
Pour the batter into the prepared pan and spread evenly.
- 5
Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
- 6
Let the cake cool completely before serving.
- 7
Top entire cake with tub of cool whip OR cut cake into slices add a dollop of cool whip on top or easy whip. Top with strawberries and powdered sugar if desired!
Ingredient Notes & Substitutions
Strawberry cake mix: One standard box (about 15.25 oz). Duncan Hines, Betty Crocker, or Pillsbury all work. The strawberry version gives you that gorgeous vibrant pink color.
Eggs: 3 large eggs. The only liquid the cake mix needs. The pie filling replaces the oil and water typically called for on the box.
Strawberry pie filling: One 21-ounce can. Lucky Leaf and Comstock are common brands. Look for one with actual fruit chunks suspended in the filling, not a thin syrup.
Flavor combinations to try: Strawberry cake + strawberry filling (the most pink). Yellow cake + peach filling. Lemon cake + blueberry filling. Chocolate cake + cherry filling. Spice cake + apple filling. The combinations are endless.
Topping options: Dust with powdered sugar for elegant simplicity. Slather with a tub of thawed Cool Whip for casual sheet-cake vibes. Pile on fresh strawberries for a bakery-fancy look. Drizzle with strawberry glaze (1 cup powdered sugar mixed with 2 tablespoons strawberry juice or milk).
How to Store, Reheat & Freeze
Store cake covered at room temperature for up to 2 days if untopped, or in the fridge for up to 5 days if topped with Cool Whip or fresh fruit. The cake gets even moister over the first day as the strawberry juices continue to soak in.
To freeze, slice the cake into portions, wrap each tightly in plastic wrap, and store in a freezer bag for up to 2 months. Thaw at room temperature for an hour or in the fridge overnight. Add toppings fresh after thawing.
What to Serve With Strawberry Cake
This cake is a complete dessert all on its own, but a scoop of vanilla ice cream alongside takes it over the top. A drizzle of strawberry sauce, a dollop of whipped cream, or fresh berries on top of each slice add extra elegance. For brunch or shower spreads, pair with chocolate-covered strawberries, mini scones, or a fruit salad. For drinks, sparkling rose, pink lemonade, hot tea, or coffee all pair beautifully. This cake is perfect for Valentine's Day, baby showers, bridal showers, Mother's Day, birthdays, or just any 'I want something sweet and easy' moment.
💡 Tips for Success
- Use strawberry cake mix and strawberry pie filling for maximum strawberry flavor and color. The cake comes out a vibrant pink that looks gorgeous.
- Whisk the eggs and pie filling together FIRST before adding the cake mix. This breaks down the strawberry chunks slightly and ensures the eggs are fully incorporated before the dry ingredient hits.
- Mix the cake mix in by hand with a spatula or wooden spoon, not a mixer. Overmixing develops the gluten and gives you a tougher cake. Stir just until you see no more dry pockets.
- Spray your 9x13 pan generously, including the corners. This cake is sticky from the fruit and will stick to a poorly greased pan. Use cooking spray or butter, and parchment paper underneath is even better.
- Spread the batter evenly across the pan with a spatula. The batter is thick and chunky so it does not self-level. Even thickness means even baking.
- Test for doneness with a toothpick in the center, but check a few spots since the fruit pockets are wetter than the batter. A few moist crumbs are okay, raw batter is not.
- Let the cake cool COMPLETELY before adding any topping. Warm cake plus Cool Whip equals a melted puddle. Wait at least an hour, longer is better.
- Try different flavor combinations. Lemon cake + blueberry filling, yellow cake + peach filling, chocolate cake + cherry filling, spice cake + apple filling. All gorgeous, all easy, all 3-ingredient magic.
❓ Frequently Asked Questions
Do I really not need any oil or water?
Correct. The pie filling has enough moisture and richness to replace the oil and water called for on the cake mix box. Three ingredients is genuinely all you need.
Can I use a different cake mix?
Absolutely! White, yellow, vanilla, lemon, chocolate, devil's food, spice cake, and even funfetti all work. Match the flavor to your pie filling for fun combos.
Can I use a different pie filling?
Yes! Any 21-ounce can works. Blueberry, cherry, peach, apple, blackberry, mixed berry, lemon, and pumpkin all give you different flavor profiles.
Can I make this in a smaller pan?
9x13 is the sweet spot. For a smaller serving (6-8 people), halve the recipe (1 box mix split, 1.5 eggs, half can pie filling) and use an 8x8. Bundt pans and round cake pans are not recommended, the cake is too dense to release cleanly.
Can I add anything else?
A teaspoon of vanilla extract elevates the flavor. A teaspoon of almond extract adds a bakery-style note. Fresh strawberries folded in alongside the pie filling adds extra fruit. White chocolate chips are amazing in the strawberry version.
How do I store leftovers?
Covered at room temperature for 2 days if untopped, or in the fridge for up to 5 days if topped with Cool Whip. The cake actually gets moister over the first day.
Can I freeze it?
Yes. Cool completely, slice into portions, wrap each in plastic wrap, and freeze in a freezer bag for up to 2 months. Thaw at room temperature or in the fridge overnight. Add toppings fresh after thawing.
Made this recipe?
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