Description
Paula Deen’s Strawberry Cake is a delightful and moist dessert that blends the sweetness of fresh and frozen strawberries with a classic white cake base. Enhanced with strawberry Jell-O for extra flavor, this cake is layered and frosted with a creamy strawberry cream cheese frosting, making it perfect for celebrations or any special occasion.
Ingredients
Scale
Cake Ingredients
- 1 box White Cake Mix (18 ounces)
- 1 box Strawberry Jell-O (3 ounces)
- 15 ounces Frozen Strawberries (pureed)
- 4 Large Eggs
- 1/2 cup Vegetable Oil
- 1/4 cup Water
Frosting Ingredients
- 1/4 cup Butter (softened)
- 1 package Cream Cheese (8 ounces – softened)
- 2 ounces Frozen Strawberries (pureed)
- 7 cups Powdered Sugar
Garnish
- Fresh Strawberries (for garnish)
Instructions
- Prepare the pans: Preheat the oven to 350 degrees Fahrenheit. Grease two 9-inch cake pans and line the bottoms with parchment paper to prevent sticking.
- Puree strawberries: In a food processor or blender, puree the frozen strawberries for both the cake batter and frosting until smooth.
- Mix dry ingredients: In a large mixing bowl, whisk together the white cake mix and the strawberry Jell-O powder until well combined.
- Add wet ingredients: Add the 15 ounces of strawberry puree, eggs, vegetable oil, and water to the dry ingredients. Using a handheld mixer, blend everything together until the batter is smooth and fully combined.
- Bake the cake: Pour the batter evenly into the prepared pans. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes: Allow the cakes to cool in the pans for about 10 minutes, then remove and place on wire racks to cool completely before frosting.
- Prepare frosting base: In a large mixing bowl, beat the softened butter and cream cheese together using a handheld or stand mixer until creamy and smooth.
- Add strawberry puree: Mix the remaining 2 ounces of pureed frozen strawberries into the cream cheese mixture until evenly combined.
- Incorporate powdered sugar: Reduce mixer speed to low and gradually add the powdered sugar, about 1 cup at a time, until the frosting is smooth and well mixed.
- Assemble the cake: Place one cake layer on a serving plate and spread approximately one-third of the frosting evenly over the top.
- Add second layer and frost: Place the second cake layer on top, then use the remaining frosting to cover the top and sides of the cake thoroughly.
- Chill and serve: Refrigerate the cake until firm and ready to serve. Garnish with fresh strawberries just before serving for an extra touch of color and flavor.
Notes
- You can substitute fresh strawberries for frozen if preferred, adjusting the puree quantity accordingly.
- Make sure the cream cheese and butter are softened to room temperature for a smooth frosting texture.
- For best results, allow the cake to chill for at least 1 hour before slicing to ensure the frosting sets well.
- If you want a stronger strawberry flavor, add a teaspoon of strawberry extract to the batter or frosting.
- This cake can be stored covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 410
- Sugar: 38g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Paula Deen strawberry cake, strawberry cake recipe, cream cheese frosting, strawberry dessert, American cake recipe
