Triple Berry Cake W/Yellow & Strawberry Cake

“I made this for my husband's birthday and didn't have all the right ingredients and kind of winged it. Turned out fabulous and was a big hit for everyone! And I won't lie, I put it in tupperware and ate it straight out of the containers for days afterwords! There's fruit in it, so it's still healthy, right? :)”
2hrs 18mins
1 cake

Ingredients Nutrition

  • 1 (10 1/4 ounce) box yellow cake mix (Duncan Hines Moist Deluxe Classic Yellow)
  • 1 (10 1/4 ounce) box strawberry cake mix (Duncan Hines Moist Deluxe Strawberry Supreme)
  • 2 23 cups water (1 1/3 cup for each batter)
  • 23 cup vegetable oil (1/3 cup for each batter)
  • 6 large eggs (3 for each batter)
  • 34 cup fresh blueberries (4 oz.)
  • 2 cups fresh raspberries (12 oz.)
  • 1 quart fresh strawberries, sliced about 1/4 inch thick (18 oz.)
  • 12 cup seedless raspberry preserves, divided
  • 2 cups sweetened whipped cream, divided


  1. Preheat oven to 350.
  2. Generously grease three 8-inch cake pans.
  3. Prepare cake batter according to box directions and divide evenly in pans. I did pans half strawberry, half yellow and used a butter knife to swirl the batters.
  4. Bake until toothpick comes out clean, 15 to 18 minutes.
  5. Cool in pans 10 minutes and turn out on wire racks.
  6. Place berries in large bowl and set aside.
  7. Microwave 1/4 cup preserves in small bowl on HIGH until melted, about 30 seconds.
  8. Pour over berries and stir carefully to glaze berries.
  9. Place 1 layer of cake on a platter; spread with whipped cream and spoon 1/3 cup berries on it.
  10. Repeat with 2nd and 3rd layers.
  11. Spoon remaining berries in center of top layer. Decorate edge with whipped cream.
  12. Refrigerate 1 hour.
  13. Melt remaining preserves and spoon over top of cake after slightly cooling, letting drip down the side.
  14. Refrigerate one hour more.

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