Paula Deen Strawberry Cake

The Paula Deen strawberry cake looks so stunning, it’ll take your breath away. More importantly, it’s jaw-droppingly delicious.

It’s two layers of light, springy, and bouncy strawberry cakes with a delectable strawberry cream cheese frosting in between!

Sweet, yet light and refreshing, it’s the perfect summer dessert. 

Paula Deen Strawberry Cake (Easy Recipe!)

Unlike other strawberry cakes that are only flavored with strawberry extract, this cake will blow you away.

It has a heavenly strawberry aroma and flavor.

With real strawberries both in the frosting and the cake, you’ll really taste the goodness of the berry in this dessert.

It sure looks gorgeous, but surprisingly, it’s a cinch to make. It’s so easy, in fact, that it only takes 30 minutes! 

Ingredients

For the Cake:

• White Cake Mix – Paula’s recipe calls for an 18.25-ounce box. But I think they stopped making those. So, to keep from changing this too much, use a 15.25-ounce box + 6 tablespoons all-purpose flour + 1/4 teaspoon baking powder.

• Strawberry-Flavored Instant Gelatin – It’s the secret to making boxed cakes taste homemade! Using strawberry-flavored gelatin gives the cake a hint of strawberry flavor.

• Frozen Strawberries In Syrup – This cake has strawberries in the cake itself, not just in the frosting! Thaw and puree the strawberries, so you’ll really be able to taste the strawberry in each bite.

• Eggs – For binding the cake ingredients together. 

• Vegetable Oil – For an absolutely moist yet fluffy cake.

• Water – The liquid ingredient that’ll help saturate the cake. You can use milk as well.

For the Strawberry Cream Cheese Frosting:

• Butter and Cream Cheese – Together, they make the base of the frosting. Be sure to use softened butter and cream cheese for a fluffy frosting.

• Frozen Strawberries In Syrup – To give the frosting a full-on strawberry flavor.

• Strawberry Extract – For just an extra pop of strawberry flavor.

• Powdered Sugar – For sweetness. Don’t swap it out for granulated sugar, or else your frosting will be grainy.

• Fresh Strawberries – To garnish the cake.

How to Make Paula Deen Strawberry Cake

1. Combine the white cake mix and gelatin. It all starts with these two. Gelatin helps boxed cake mixes turn into light and fluffy cakes, as opposed to dense and gummy.

2. Add the rest of the cake ingredients. The pureed strawberries, eggs, oil, and water. (And the extra flour and baking powder, if using). Beat them together until the batter is smooth. This will take about 1-2 minutes. Don’t over-mix! Stop as soon as the ingredients have fully combined.

3. Bake the cake. Pour the batter evenly into 2 greased 9-inch pans. Bake for 20 minutes at 350 degrees Fahrenheit.

To check for doneness, insert a toothpick into the centers of the cakes. If the toothpick comes out clean, the cakes are done. 

Allow the cakes to cool in their pans for 10 minutes, then transfer onto a wire rack to cool completely.

4. Make the frosting. Beat together the softened butter and cream cheese until light and fluffy.

Add the strawberry puree and extract for flavor.

Gradually add the powdered sugar, and continue to beat it until the frosting is smooth and spreadable.

5. Assemble the cake. Place the first cake on your serving plate and spread some frosting evenly on top. Place the second layer of cake on top and cover the entire cake with the remaining frosting. 

Garnish with fresh strawberries on top, and voila!

Tips and Tricks

• Use room-temperature eggs, as they combine easily with other ingredients. If you forget to take them out of the fridge on time, simply submerge them in warm water for a few minutes.
• Don’t over-mix the batter! Stop beating as soon as the ingredients have been fully incorporated.
• Instead of greasing the pans with butter or non-stick spray, use parchment paper to line them instead for an easier cake release.
• Don’t over-bake the cake, otherwise, it’ll be dry and dense. Check the temperature of the oven once in a while and make sure it stays at 350 degrees Fahrenheit. If you’re using an old oven, I highly recommend you place a kitchen thermometer inside so you can monitor accordingly.
• Allow the cakes to cool completely before frosting, or else the frosting will melt.
• If the cakes are domed on top, cut a thin layer off the tops to make the cakes flat.
• Use a sharp serrated knife to slice the cake. Wipe it with a paper towel in between cutting for clean slices.
• For an extra dose of strawberry goodness, add a layer of strawberry jam in between the cakes.
• This recipe makes a 2-layer 9-inch cake. You can also use a 9×13-inch cake pan using the same recipe. Just cook for 40 minutes instead of just 20.
• This recipe can also make 30 cupcakes. Bake them for 20 to 22 minutes.
• Allow the cake to cool in the fridge for at least 45 minutes to help it set. Otherwise, the cake might fall apart during slicing.
• Storage Instructions: cover the cake and refrigerate it for up to 5 days.

More Strawberry Desserts You’ll Love

Bisquick Strawberry Shortcake
Strawberry Crunch Cake
Strawberry Cobbler
Strawberry Cheesecake Lasagna
Texas Roadhouse Strawberry Margaritas