Paula Deen Strawberry Cake costs about $12.28 to make and takes just 15 minutes of hands-on time. This moist, pretty pink two-layer cake combines strawberry Jell-O and pureed strawberries with a creamy strawberry cream cheese frosting.
It’s one of our favorite cakes for birthdays, Valentine’s Day, and Easter. The pretty pink color makes it a fun choice for celebrations, and my family always gets excited when I make it.
Why You’ll Love This Recipe!
- Starts with a cake mix – Jell-O and real strawberries make it taste completely homemade.
- Real strawberry flavor – Frozen berries are pureed right into both the cake and the frosting.
- Party-ready – Two pink layers with cream cheese frosting look beautiful on a cake stand.
- Budget-friendly – Frozen strawberries cost less than fresh and work better here.
After years of baking and creating dessert recipes, I’ve learned that a few simple additions can make a boxed cake mix taste homemade. The strawberry Jell-O and pureed strawberries add plenty of strawberry flavor, while the cream cheese frosting gives each slice a rich, creamy finish.
If you love her recipes, try our Paula Deen Ooey Gooey Butter Cake and Paula Deen Banana Pudding.
Ingredients
Cake
- White Cake Mix. Any brand works. Most boxes are now 15.25 oz and that’s what we use, even though older versions of this recipe call for an 18-oz box.
- Strawberry Jell-O. This is the secret. It adds strawberry flavor, a pretty pink color, and helps keep the cake extra moist.
- Frozen Strawberries. Thawed and pureed. Frozen berries are softer and juicier than fresh, so they blend smoother and they’re cheaper, too.
- Eggs, Vegetable Oil, and Water. The usual cake-mix add-ins.
Frosting
- Butter. Use real butter for the best flavor and a smooth frosting.
- Cream Cheese. Let the cream cheese soften to room temperature so it blends smoothly with the butter.
- Powdered Sugar. Sift the powdered sugar first to remove lumps and create a smooth frosting.
- Fresh Strawberries. Use fresh strawberries to garnish the top of the cake just before serving.
Get the complete list of ingredients for the recipe at the bottom.
Step By Step Instructions
Step 1. Preheat the oven to 350°F. Grease two 9-inch round cake pans and line the bottoms with parchment paper. Don’t skip the parchment. This cake is very moist and can stick. Puree the thawed frozen strawberries in a blender and set aside about 2 ounces (about ¼ cup) for the frosting.
Step 2. In a large bowl, whisk the cake mix and strawberry Jell-O powder together.
Step 3. Next, add the strawberry puree, eggs, oil and water. Mix with an electric mixer until smooth and combined.
Step 4. Divide the batter between the pans and bake 20–25 minutes, until a toothpick in the center comes out clean and the top springs back when lightly pressed. Let the cakes cool in the pans for 10–15 minutes, then run a knife around the edges and turn them out onto a wire rack to cool completely.
Step 5. In a large bowl, beat together the butter and cream cheese for the frosting. I used an electric mixer to beat until smooth and creamy using medium speed.
Step 6. Next, add in the rest of the puree and mix until combined.
Step 7. Lower the mixer speed and then gradually add in the confectioner’s sugar until the frosting is smooth and combined. If the frosting looks too soft from the strawberry puree, chill it for 15–20 minutes or beat in a little more powdered sugar until it holds its shape.
Step 8. 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 of cake and the top of the cake. It’s also good with Cream Cheese Glaze.
Make It Your Way
- Two 9-inch layers: 20–25 minutes (as written).
- 9×13 sheet cake: about 30–35 minutes. Frost just the top, so you only need about half the frosting.
- Cupcakes: about 18–20 minutes; makes about 24.
Pro Tips
- Check early. Start checking at 20 minutes. The cake is done as soon as a toothpick comes out clean.
- Line with parchment. It’s the easiest way to keep these moist layers from sticking.
- Room temperature ingredients. Let the butter, eggs, and cream cheese come to room temperature before making the cake and frosting. This helps everything blend more evenly.
- Don’t overmix the batter. Mix the cake batter just until the ingredients are combined. Overmixing can make the cake less tender.
- Allow to cool before frosting. Make sure the cake layers are completely cool before frosting so the frosting stays in place and doesn’t melt.
Frequently Asked Questions
Because of the cream cheese frosting, keep it covered in the fridge for up to 5 days. Let slices sit out for about 15 minutes before serving for the best flavor. (See How Long Does Birthday Cake Last for more tips.)
Yes. Follow the recipe the same way, Jell-O included. The cake will just have an even stronger strawberry flavor.
Bake the layers up to a day ahead, wrap them well, and frost the day you serve. You can also freeze unfrosted layers for up to 2 months.
No. Cake mix boxes are now 15.25 ounces, and this recipe is written for that size. The layers are just slightly thinner, so start checking for doneness at 18 minutes.
More Delicious Cake Recipes
Try Paula Deen’s recipe for Strawberry Cake. Then please leave a comment and review.
Paula Deen Strawberry Cake
Ingredients
For the Cake:
- 1 box White Cake Mix 15.25 ounces
- 1 box Strawberry Jell-O 3 ounces
- 15 ounces Frozen Strawberries (thawed)
- 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 (thawed)
- 7 cups Powdered Sugar
- Fresh Strawberries for garnish
See how we calculate recipe costs.
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.
- Garnish with the fresh strawberries when serving and enjoy!
If I use strawberry cake mix, do I follow along with the rest of the recipe including jello??
Yes, the flavor will just have a more intense strawberry flavor. Let me know how it turns out with this swap.