If you’ve ever craved a cake that tastes just like sweet summer strawberries, you’re in for a treat. This Paula Deen Strawberry Cake Recipe is a classic southern favorite that’s moist, flavorful, and topped with the creamiest strawberry cream cheese frosting.
What I love most about it is how simple it is to make—no special baking skills required.
Just a few pantry staples, some frozen strawberries, and a box of cake mix, and you’ll have a cake that feels homemade from scratch.
This cake is perfect for birthdays, holidays, or just when you want to surprise your family with something sweet and refreshing. It’s got that nostalgic southern charm, and every bite tastes like pure strawberry goodness.
Why I Like Paula Deen Strawberry Cake Recipe?
I like this cake because it’s one of those recipes that feels homemade without being complicated. The base starts with a boxed cake mix, so I don’t have to measure out a ton of dry ingredients, but it still turns out soft and moist. The real strawberries blended into the batter give it a fresh flavor that tastes so much better than store-bought cakes.
The cream cheese frosting is another reason—it balances the sweetness with just a touch of tang. And honestly, who can resist a pretty pink cake topped with fresh strawberries? It’s the kind of dessert that makes everyone smile.
What I enjoy most is how versatile it is. I can bake it as a layer cake for birthdays, as cupcakes for parties, or even in a 9×13 pan when I just want a quick dessert. It’s simple, reliable, and always a crowd-pleaser.
What Makes This Strawberry Cake So Special?
It’s packed with real strawberry flavor from both gelatin and pureed strawberries. The cream cheese frosting adds just the right amount of tangy sweetness, making it balance perfectly.
How to Make Paula Deen Strawberry Cake Recipe?
Recipe Overview
- Recipe Name: Paula Deen Strawberry Cake Recipe
- Cuisine: Southern / American
- Course: Dessert
- Prep Time: 20 minutes
- Cook Time: 25–30 minutes
- Total Time: 50 minutes
- Difficulty: Easy
- Servings: 15 slices
- Calories per Serving: ~420
Equipment Needed:
- 2 round cake pans (9-inch) or 9×13 baking dish
- Mixing bowls
- Hand or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Wire rack for cooling
Ingredients
For the Cake
- 1 (18-ounce) box white cake mix
- 1 (3-ounce) box strawberry-flavoured instant gelatin
- 15 ounces frozen strawberries (thawed and pureed)
- 4 large eggs
- ½ cup vegetable oil
- ¼ cup water
For the Frosting
- ¼ cup butter, softened
- 1 (8-ounce) package cream cheese, softened
- ½ teaspoon strawberry extract (optional, for stronger flavor)
- 7 cups powdered sugar
- Fresh strawberries, sliced (for garnish)
Ingredient Notes
- Frozen Strawberries: Use thawed and pureed strawberries for the best texture and flavor. Fresh strawberries work too, but frozen are closer to Paula Deen’s original method.
- Strawberry Gelatin: This is key to that signature pink color and strawberry flavor.
- Strawberry Extract: Totally optional, but it makes the frosting taste even fruitier.
- Cake Mix: White cake mix is best, but yellow cake mix can work in a pinch.
Step-by-Step Instructions
Step 1: Prepare the Pans
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or spray with nonstick baking spray.
Step 2: Mix the Cake Batter
In a large bowl, combine the cake mix and strawberry gelatin. Stir in the pureed strawberries, eggs, oil, and water. Beat with an electric mixer on medium speed until smooth, about 2 minutes. The batter will turn a lovely pink color.
Tip: Don’t overmix—just blend until smooth.
Step 3: Bake the Cake
Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Step 4: Make the Frosting
In a large bowl, beat together the softened butter and cream cheese until creamy. Add powdered sugar one cup at a time, mixing until smooth. Stir in strawberry extract if using. If frosting feels too thick, add a splash of milk to loosen it.
Step 5: Assemble the Cake
Spread frosting between the cake layers, then frost the top and sides. Garnish with sliced fresh strawberries for a beautiful finish.
Nutrition (per slice)
- Calories: ~420
- Fat: 15g
- Carbohydrates: 68g
- Protein: 4g
- Sugar: 56g
Tips and Variations
✅Cupcakes: Turn this recipe into strawberry cupcakes by baking in a muffin tin (18–20 minutes).
✅Extra Strawberry Flavor: Add more strawberry puree into the frosting.
✅Make-Ahead Tip: Bake the cake layers a day ahead, wrap in plastic wrap, and frost the next day.
✅Storage: Keep leftover cake covered in the fridge for up to 4 days. You can also freeze unfrosted cake layers for up to 2 months.
Serving Suggestions
- Serve with a scoop of vanilla ice cream for a classic southern dessert.
- Drizzle with melted white chocolate for an extra treat.
- Pair with coffee or sweet tea for a true southern-style finish.
Storing Tips
- Refrigerator: Store the frosted cake in an airtight container in the fridge.
- Freezer: Wrap cake slices in plastic wrap and store in a freezer bag for up to 2 months. Thaw overnight in the fridge before serving.
Health Benefits
While this is definitely a dessert, strawberries bring natural antioxidants and vitamin C to the table. Using real fruit makes this cake a little fresher compared to fully processed sweets.
Recipe Notes
- Always let the cake cool completely before frosting to prevent melting.
- Use room temperature cream cheese and butter for a smooth frosting.
- Garnish just before serving if using fresh strawberries so they stay bright and fresh.
Can Beginners Make This Cake?
Absolutely! Since it starts with a boxed white cake mix, it’s foolproof. Even if you don’t bake often, you’ll feel like a pro after making this.
When Is The Best Time To Make This Cake?
Anytime! But I especially love it for spring and summer gatherings. It’s a hit at family cookouts, Easter, and even Valentine’s Day.
FAQ
Can I Use Fresh Strawberries Instead Of Frozen?
Yes, fresh strawberries work fine. Just puree them until smooth.
Can I Make This Cake In A 9×13 Pan Instead Of Layers?
Yes! Just bake for 30–35 minutes and frost the top once cooled.
How Can I Make The Frosting Less Sweet?
Cut back on powdered sugar by 1–2 cups and add more cream cheese.
Is This The Same As Paula Deen’s Original Strawberry Pound Cake?
This version is based on Paula Deen’s popular strawberry layer cake with cream cheese frosting, but pound cake variations exist too.
Final Thoughts
This Paula Deen Strawberry Cake Recipe is one of those desserts that everyone will ask for again and again. It’s easy, looks beautiful, and tastes even better the next day.
I’d love for you to try it and let me know how it turns out. Did you make it for a birthday or just a sweet family treat? Drop me a comment—I’d love to hear from you!
Paula Deen Strawberry Cake Recipe
Equipment
- 2 round cake pans (9-inch) or 9×13 baking dish
- Mixing bowls
- Hand or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Wire rack for cooling
Ingredients
- For the Cake
- 1 18-ounce box white cake mix
- 1 3-ounce box strawberry-flavoured instant gelatin
- 15 ounces frozen strawberries thawed and pureed
- 4 large eggs
- ½ cup vegetable oil
- ¼ cup water
- For the Frosting
- ¼ cup butter softened
- 1 8-ounce package cream cheese, softened
- ½ teaspoon strawberry extract optional, for stronger flavor
- 7 cups powdered sugar
- Fresh strawberries sliced (for garnish)
Instructions
Step 1: Prepare the Pans
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or spray with nonstick baking spray.
Step 2: Mix the Cake Batter
- In a large bowl, combine the cake mix and strawberry gelatin. Stir in the pureed strawberries, eggs, oil, and water. Beat with an electric mixer on medium speed until smooth, about 2 minutes. The batter will turn a lovely pink color.
Step 3: Bake the Cake
- Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Step 4: Make the Frosting
- In a large bowl, beat together the softened butter and cream cheese until creamy. Add powdered sugar one cup at a time, mixing until smooth. Stir in strawberry extract if using. If frosting feels too thick, add a splash of milk to loosen it.
Step 5: Assemble the Cake
- Spread frosting between the cake layers, then frost the top and sides. Garnish with sliced fresh strawberries for a beautiful finish.
Notes
- Always let the cake cool completely before frosting to prevent melting.
- Use room temperature cream cheese and butter for a smooth frosting.
- Garnish just before serving if using fresh strawberries so they stay bright and fresh.
