Description
Paula Deen’s Strawberry Cake is a delightful and moist dessert made with white cake mix, strawberry Jell-O, and fresh frozen strawberries blended into the batter and frosting. This vibrant pink cake is layered with a creamy strawberry cream cheese frosting and topped with fresh strawberries, making it a perfect treat for spring and summer gatherings.
Ingredients
Cake
- 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
- 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
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two 9-inch cake pans and line the bottoms with parchment paper to ensure easy release of the cakes once baked.
- Puree Strawberries: In a food processor or blender, puree the frozen strawberries that will be used in both the cake batter and frosting, ensuring they are smooth and ready to mix in.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the white cake mix and the strawberry Jell-O powder until evenly combined.
- Add Wet Ingredients: To the dry mixture, add 15 ounces of the strawberry puree, the eggs, vegetable oil, and water. Using a hand-held mixer, blend everything until the batter is smooth and well combined.
- Bake the Cake: Evenly divide the cake batter between the prepared pans. Bake in the preheated oven for 20-25 minutes. Check doneness by inserting a toothpick into the center of the cakes; it should come out clean.
- Cool the Cakes: Allow the cakes to cool in the pans for about 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely before frosting.
- Prepare the Frosting: In a large bowl, beat together the softened butter and cream cheese with a mixer until the mixture is smooth and creamy.
- Add Strawberry Puree to Frosting: Mix in the remaining 2 ounces of strawberry puree until fully incorporated into the frosting base.
- Add Powdered Sugar: Reduce the mixer speed to low and gradually add the powdered sugar, about one cup at a time, mixing until the frosting is smooth and reaches the desired consistency.
- Assemble the Cake: Place one cooled cake layer on a serving plate and spread approximately one-third of the frosting evenly over the top.
- Frost the Cake: Place the second cake layer on top, then use the remaining frosting to cover the top and sides of the entire cake evenly.
- Chill: Refrigerate the finished cake until ready to serve to allow the frosting to set properly.
- Garnish and Serve: Just before serving, garnish the cake with fresh strawberries for a beautiful presentation and fresh flavor. Enjoy your delicious strawberry cake!
Notes
- Ensure the frozen strawberries are fully thawed and pureed smoothly to blend well into the batter and frosting.
- Use softened butter and cream cheese for a smooth, lump-free frosting.
- You can line the cake pans with parchment paper for easier removal and cleaner edges.
- If you prefer a more intense strawberry flavor, consider adding a teaspoon of strawberry extract to both the cake batter and frosting.
- This cake is best served chilled but can be brought to room temperature before serving if preferred.
- Store leftovers covered in the refrigerator for up to 3 days to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
