Paula Deen Fresh Strawberry Sheet Cake

Paula Deen fresh strawberry sheet cake takes about 1 hour 15 minutes and strawberry gelatin, buttermilk and fresh berries to make a soft, pink cake under cream cheese frosting. It's an easy strawberry dessert for potluck tables, cookouts or church suppers, and it's a make-ahead cake that feeds a crowd.

Let the cake cool completely before you spread on the frosting, because warm cake melts the cream cheese into a greasy puddle. Skip the wait and the berries and frosting slide right off the top.

Strawberry gelatin goes straight into the creamed butter and sugar, so the cake gets its pink color and berry flavor without any food coloring. Fresh chopped strawberries go into both the batter and the frosting, which is why every bite tastes like real fruit instead of candy.

Paula Deen Fresh Strawberry Sheet Cake

0.0 from 0 votes

Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

15

servings

Prep time

20

minutes

Cooking time

50

minutes

Calories

480

kcal

A tender, buttery crumb studded with chopped strawberries sits under a fluffy cream cheese frosting. The cake bakes in a single 13x9 pan, then chills so it slices cleanly.

Ingredients

• Strawberry Sheet Cake:
  

• 1 cup unsalted butter, softened
  

• 1⅔ cups granulated sugar
  

• 1 (3-ounce) box strawberry gelatin
  

• 3 large eggs
  

• 2½ cups All-purpose flour
  

• ½ teaspoon baking powder
  

• ½ teaspoon baking soda
  

• ¼ teaspoon Kosher salt
  

• 1 cup whole buttermilk
  

• ½ cup finely chopped fresh strawberries
  

• Strawberry Cream Cheese Frosting:
  

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

• ¼ cup unsalted butter, softened
  

• ½ teaspoon vanilla extract
  

• ¼ teaspoon Kosher salt
  

• 6 cups Confectioners' sugar
  

• ⅓ cup finely chopped fresh strawberries
  

• fresh strawberries, for garnish
  

Directions

• Prep the oven and pan: Preheat the oven to 325°F. Spray a 13x9-inch baking dish with baking spray with flour so the cake lifts out cleanly.
• Cream the butter: Beat 1 cup softened butter, 1⅔ cups granulated sugar and the 3-ounce box of strawberry gelatin in a large bowl at medium-high speed. Keep going for 4 to 5 minutes until smooth and fluffy, scraping the sides now and then.
• Add the eggs: Add the 3 eggs one at a time. Beat well after each so the batter stays smooth.
• Mix the dry ingredients: Whisk 2½ cups flour, ½ teaspoon baking powder, ½ teaspoon baking soda and ¼ teaspoon salt together in a medium bowl. Set it next to the mixer so the next step moves quickly.
• Alternate flour and buttermilk: Add the flour mixture to the butter mixture in batches, alternating with 1 cup buttermilk and beginning and ending with flour. Beat at low speed just until combined after each addition, then stir in ½ cup finely chopped strawberries.
• Bake the cake: Spread the batter into the prepared pan and bake for 45 to 50 minutes. It's done when a wooden pick inserted in the center comes out clean, and then it needs to cool completely.
• Beat the frosting base: Beat the 8-ounce package of cream cheese, ¼ cup butter, ½ teaspoon vanilla and ¼ teaspoon salt at medium speed for about 2 minutes. Scrape the sides of the bowl so no lumps hide.
• Finish the frosting: Gradually add 6 cups confectioners' sugar, beating at low speed until smooth. Then add ⅓ cup finely chopped strawberries and beat at medium speed for about 1 minute until fluffy.
• Frost and chill: Spread the frosting over the cooled cake and top with fresh strawberries. Cover and refrigerate for up to 3 days.

Tools for this recipe

• Pyrex 9x13 glass baking dish, KitchenAid 5-speed hand mixer, Pyrex 3-piece glass mixing bowl set, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen strawberries instead of fresh?

I'd stick with fresh, since frozen berries release a lot of water as they thaw and can turn the batter streaky and the frosting runny. If frozen is all you have, thaw them fully and pat them very dry before chopping.

How long does strawberry sheet cake keep?

Covered and refrigerated, it keeps up to 3 days, and the frosting needs the cold because of the cream cheese. Let slices sit out for about 15 minutes before serving so the cake softens a bit.

Can I make this cake ahead for a party?

Yes, bake and cool the cake a day ahead, then frost it the next morning so the frosting stays fresh. Add the sliced strawberries on top right before serving so they don't weep into the cream cheese.

What if I don't have a 13x9 baking dish?

A 9x13 metal baking pan works the same way, though metal can brown the edges faster, so check for doneness a few minutes early. A pan with a lid makes it easy to carry to a potluck.

Why did my frosting turn out runny?

Most of the time the cake was still warm or the cream cheese and butter were too soft. Make sure the cake is completely cool, then chill the frosting for 15 minutes if it still looks loose.