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Make this Paula Deen Strawberry Cake for someone special today. Two round cakes are stacked and frosted for a beautiful strawberry cake recipe.
This copycat cat strawberry cake recipe is delicious and easy to make. Start with a white cake mix and mix with box strawberry-flavored instant gelatin for amazing strawberry flavor.
The easy dessert recipe is made with two light and spongy round cake and frosted with a cream cheese frosting. It is the perfect amount of sweetness and is perfect for any special occasion.
If you love strawberry desserts as much as I do, you must try this Strawberry Pie or Strawberry Angel Food Cake Recipe.
Table of Contents
Ingredients
For the Cake:
- White Cake Mix (18 ounces)
- Strawberry Jell-O (3 ounces)
- Frozen Strawberries
- Large Eggs
- Vegetable Oil
- Water
For the Frosting:
- Softened Butter
- Cream Cheese (8 ounces – softened)
- Frozen Strawberries
- Powdered Sugar
- Fresh Strawberries (for garnish)
Scroll to the bottom for the full recipe in the recipe card.
Variation Ideas
- Strawberry Extract – For more strawberry flavor, add in teaspoon strawberry extract.
- Strawberry Cream Cheese Frosting – Make strawberry cream cheese frosting for amazing flavor.
How to Make Paula Deen Strawberry Cake:
Make the Cake:
- Step 1 – Preheat the oven to 350 degrees Fahrenheit. Lightly Grease two 9-inch round cake pans and line them with parchment paper.
Step 2 – Puree the frozen strawberries for the cake and frosting in a food processor or blender.
Step 3 – In a large mixing bowl, whisk together the cake mix and gelatin.
Step 4 – Add in 15 ounces of the strawberries, eggs, oil and water. Mix with a hand held mixer until smooth and combined in a large bowl. Beat on medium speed until smooth.
Step 5 – Pour the batter evenly into the prepared pans. Then bake for 20 minutes to 25 minutes until a toothpick inserted into the center of the cakes comes out clean.
- Step 6 – Leave cake in pans for 10 minutes to allow the cakes to cool. Then remove the cakes from the pans and allow them to cool completely on a wire rack.
How to Make Frosting
Step 1 – In a large bowl, beat together the butter and cream cheese with a hand held electric mixer. You can also use a stand up mixer until smooth and creamy.
Step 2 – Add in the remaining strawberry puree and mix until combined.
Step 3 – Reduce the mixer speed to low. Then gradually add in the confectioners sugar (1 cup at a time) until the frosting is smooth and combined.
Step 4 – Place one of the cakes on a serving plate. Top the cake with approximately ⅓ of the frosting. Place the 2nd cake on top. Then use the remaining frosting to frost the sides and the top of the cake.
- Step 5 – Refrigerate the cake until ready to serve.
- Step 6 – Garnish with the fresh strawberries when serving and enjoy.
Recipe Tips
- Prepare Pan – Make sure to grease pan before adding in cake mix batter.
- Strawberries – For the best flavors blend the strawberries in a food processor.
- Combining Ingredients – Continue beating until smooth with the hand mixer.
- Baking Cake – Bake cake until toothpick inserted in center comes out clean.
How to Store Leftovers
Refrigerate the leftovers in an airtight container for up to 1 week.
More Copycat Paul Deen Recipes
- Paula Deen Potato Soup Recipe
- Paula Deen Cinnamon Rolls
- Paula Deen Pecan Pie
- Easy Paula Deen Pineapple Casserole
- Paula Deen Breakfast Casserole
- Paula Deen Banana Pudding
Let us know if you make this Copycat Paula Deen Strawberry Cake Recipe by leaving a comment or a star review.
Paula Deen Strawberry Cake
Ingredients
For the Cake:
- 1 box White Cake Mix 18 ounces
- 1 box Strawberry Jell-O 3 ounces
- 15 ounces Frozen Strawberries
- 4 Large Eggs
- 1/2 cup Vegetable Oil
- 1/4 cup Water
For the Frosting:
- 1/4 cup Butter softened
- 1 package Cream Cheese 8 ounces – softened
- 2 ounces Frozen Strawberries
- 7 cups Powdered Sugar
- Fresh Strawberries for garnish
Instructions
For the Cake:
- Preheat the oven to 350 degrees Fahrenheit. Grease two 9 inch cake pans and line them with parchment paper.
- Puree the frozen strawberries for the cake and frosting in a food processor or blender.
- In a large mixing bowl, whisk together the cake mix and the strawberry Jell-O mix.
- Add in 15 ounces of the strawberry puree, eggs, oil and water. Mix with a hand held mixer until smooth and combined.
- Pour the batter evenly into the prepared cake pans and bake for 20-25 minutes until a toothpick inserted into the center of the cakes comes out clean.
- Let the cakes cool in the pan for approximately 10 minutes. Then remove the cakes from the pans and allow them to cool completely on a wire rack.
For the Frosting:
- In a large mixing bowl, beat together the butter and cream cheese with a hand held or stand up mixer until smooth and creamy.
- Add in the remaining strawberry puree and mix until combined.
- Reduce the mixer speed to low and then gradually add in the powdered sugar (1 cup at a time) until the frosting is smooth and combined.
- Place one of the cakes on a serving plate. Top the cake with approximately ⅓ of the frosting.
- Place the 2nd cake on top and use the remaining frosting to frost the sides and the top of the cake.
- Refrigerate the cake until ready to serve.
