Paula Deen Simply Delicious Strawberry Cake

Paula Deen Simply Delicious Strawberry Cake is a soft, pink two-layer dessert made with white cake mix, strawberry gelatin and strawberry cream cheese frosting that comes together in 1 hour. This easy strawberry layer cake fits potluck tables, cookouts and church suppers, and it feeds 15.

Cool both layers completely on wire racks before you frost, because warm cake melts the cream cheese frosting right off. Skip the cooling and the frosting slides down the sides and the layers get slippery.

Paula stirs strawberry gelatin into the white cake mix and uses frozen strawberries in syrup, so the crumb tastes like real fruit without any fresh berries. A quarter cup of that same puree goes into the frosting, which is why the pink color and flavor match the cake.

Paula Deen Simply Delicious Strawberry Cake

0.0 from 0 votes

Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

15

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

520

kcal

A tender, fruity crumb comes from pureed strawberries and gelatin folded right into boxed white cake mix. Tangy cream cheese frosting spreads thick between the layers and over the sides.

Ingredients

• 1 (18.25 oz) box white cake mix
  

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

• 1 (15 oz) package thawed and pureed, plus 1/4 cup puree for frosting frozen strawberries in syrup
  

• 4 large eggs
  

• 1/2 cup Vegetable oil
  

• 1/4 cup water
  

• 1/4 cup softened Butter
  

• 1 (8 oz) package softened cream cheese
  

• 1/2 teaspoon strawberry extract
  

• 7 cups confectioner's sugar
  

• freshly sliced for garnish, optional strawberries
  

Directions

• Prep the pans: Preheat the oven to 350°F and lightly grease 2 (9-inch) round cake pans. Then thaw the frozen strawberries and puree them so the batter comes together quickly.
• Mix the batter: Combine 1 (18.25 oz) box white cake mix and 1 (3 oz) box strawberry gelatin in a large bowl. Add 15 ounces of the pureed strawberries, 4 large eggs, 1/2 cup vegetable oil and 1/4 cup water, then beat on medium speed until smooth.
• Bake the layers: Pour the batter into the prepared pans and bake for 20 minutes. The cakes are done when a wooden pick inserted in the center comes out clean.
• Cool the cakes: Let the layers cool in the pans for 10 minutes, then turn them out onto wire racks. Leave them there until completely cool, so the frosting holds.
• Make the frosting: Beat 1/4 cup softened butter and 1 (8 oz) package softened cream cheese on medium speed until creamy. Beat in 1/4 cup strawberry puree and 1/2 teaspoon strawberry extract, then gradually add 7 cups confectioner's sugar until smooth.
• Frost and garnish: Spread frosting between the layers, then over the top and sides of the cake. Finish with freshly sliced strawberries on top if you like.

Tools for this recipe

• Fat Daddio's 9-inch round cake pans, set of 2, KitchenAid 5-speed hand mixer, Checkered Chef cooling racks. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use fresh strawberries instead of frozen?

The recipe calls for frozen strawberries in syrup, and that syrup adds sweetness and moisture to the puree. If you use fresh, add a couple tablespoons of sugar to the puree so the cake doesn't turn out drier or less sweet.

How should I store leftover strawberry cake?

Because of the cream cheese frosting, keep the cake covered in the refrigerator. Let slices sit out for about 20 minutes before serving so the crumb softens.

Can I make the layers ahead of time?

Yes, bake and cool the layers, then wrap them well in plastic wrap and keep them in the fridge until you're ready to frost. Make the frosting the day you serve so it spreads easily.

What can I do with the leftover strawberry puree?

You only need 1/4 cup of puree for the frosting, so the rest is yours to use. It's good stirred into smoothies or spooned over ice cream.

What's the most common mistake with this cake?

Frosting the layers while they're still warm is the big one, since the cream cheese frosting softens and slides. Cool them completely on wire racks first, and the frosting spreads smooth.