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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

Sweet Homemade Strawberry Cake with Fresh Strawberries
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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! 

Paula Deen Strawberry Cake Ingredients: White Cake Mix, Strawberry Flavor Gelatin, Frozen Strawberries in Syrup, Eggs, Vegetable Oil, Powdered Sugar and Fresh Strawberries


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 soda.
  • 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.
Homemade Paula Deen Strawberry Cake with Strawberry Cream Frosting Filling

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.

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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

Paula Deen Strawberry Cake



Prep time


Cooking time



Try this Paula Deen strawberry cake the next time you want to wow a crowd! With just 6 ingredients for the cake, you’ll have a refreshing summer dessert in no time flat.


  • For the Cake:
  • 1 box (18.25-ounce) white cake mix

  • 1 box (3-ounce) strawberry-flavored instant gelatin

  • 1 package (16-ounce) thawed and pureed frozen strawberries in syrup, divided

  • 4 large eggs

  • 1/2 cup vegetable oil

  • 1/4 cup water

  • For the Frosting:
  • 1/4 cup butter, softened

  • 1 brick (8-ounce) cream cheese, softened

  • 2 ounces thawed and pureed frozen strawberries

  • 1/2 teaspoon strawberry extract

  • 7 cups powdered sugar

  • Fresh strawberries, sliced, for garnish


  • Preheat the oven to 350 degrees Fahrenheit. Grease 2 (9-inch) round cake pans with butter or non-stick spray.
  • In a large bowl, whisk together the cake mix and instant gelatin. Beat in 14 ounces of the pureed strawberries, eggs, oil, and water with an electric mixer at medium speed until smooth, about 1-2 minutes.
  • Pour the cake batter evenly into the greased pans. Bake them for 20 minutes, or until a toothpick inserted into the centers comes out clean.
  • Let the cake cool in the pans for 10 minutes. Flip them over onto a wiring rack and cool completely.
  • Meanwhile, make the frosting. In a large bowl, beat the butter and cream cheese with an electric mixer at medium speed until smooth and fluffy. Beat in the remaining strawberry puree (2 ounces) and extract.
  • With the mixer still running, add the powdered sugar gradually. Beat until the frosting is smooth and spreadable.
  • Assemble the cake. Place 1 of the cakes on a serving plate and frost with 1/3 of the frosting. Top with the 2nd cake and frost the top and sides with the remaining frosting. Garnish with fresh strawberry slices. Refrigerate for 45 minutes or until ready to serve. Enjoy!


  • To use a 15.25-ounce box of cake mix, add 6 tablespoons of all-purpose flour + 1/4 teaspoon baking powder. Everything else stays the same!
Paula Deen Strawberry Cake

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author avatar
Kim - InsanelyGood
Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

6 thoughts on “Paula Deen Strawberry Cake”

    • Hi Debra! I think they stopped making the larger boxes for some reason. I’ll make a note of that on the recipe page.
      To use a 15.25-ounce box, add 6 tablespoons of all-purpose flour + 1/4 teaspoon of baking powder. The rest stays the same 🙂

    • Hi Corinne!
      I know it seems like a lot, but it’s the same recipe from Paula Deen herself.
      The reason for so much is because the frosting calls for pureed strawberries.
      So it needs the extra sugar to help thicken it 🙂

  1. 15 ox frozen berries in syrup, all 15 Oz in the cake and an additional 1/4 cup for the frosting? Or do you reserve 1/4 out of the 15 ounces frozen berries

    • Hi Sandy!
      I’ve modified the post to clarify this.
      You’ll want about 13-14 ounces of the puree in the cake and 2 ounces in the frosting.
      Sometimes I can only find 16 ounce bags, which is fine. And 15 ounce bags work also.
      Just be sure to remove 2 ounces after pureeing for the frosting


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