Delicious Strawberry Cake and Strawberry Cream Cheese Frosting

Total Time
20 mins
20 mins

Saw this recipe in the "Cooking with Paula Deen" magazine and wanted to save the recipe for myself and share it with you as well. :) Looks so delicious I can't wait to make it. When preparing the frosting you will have left over "strawberry puree" to use for another time. (<this is stated in the directions)

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  • 1 (18 1/4 ounce) box white cake mix
  • 1 (3 ounce) box strawberry gelatin
  • 1 (10 ounce) package frozen strawberries in syrup, thawed and pureed
  • 4 large eggs
  • 12 cup oil
  • 14 cup water
  • Strawberry Cream Cheese Frosting

  • 14 cup butter, softened
  • 1 (8 ounce) package cream cheese, softened
  • 1 (10 ounce) package frozen strawberries in syrup, thawed and pureed
  • 12 teaspoon strawberry extract
  • 7 cups confectioners' sugar


  1. Preheat Oven to 350'.
  2. Lightly grease 2 round 9 inch cake pans and lightly flour insides.
  3. In a large mixing bowl, combine cake mix and strawberry gelatin.
  4. Add strawberries, eggs,oil, and water.
  5. Using a electric hand mixer ( or a Kitchen Aid Mixer) beat on medium speed until smooth.
  6. Pour into greased prepared pans and bake in oven for 20 minutes or until a tooth pick inserted in center comes out clean.
  7. Let cool in pans for 10 minutes.
  8. Remove from pans and let cool completely on a wire rack.
  9. When the cakes are cooling prepare the Strawberry Cream Cheese Frosting.
  10. In another large mixing bowl using a electric hand mixer (or Kitchen Aid Mixer), beat together butter and cream cheese on medium speed until creamy.
  11. Add in 1/4c. strawberry puree, reserving the remaining for another use.
  12. Add in the strawberry extract.
  13. Slowly add in the confectioners sugar and beat until smooth.
  14. When the cake rounds have cooled spread the strawberry frosting in between layers and on top and sides of cake.
  15. Garnish with sliced fresh strawberries, if desired.
  16. Note: For pinker frosting add 2 to 3 drops of red food coloring to the frosting.
Most Helpful

5 5

I really really enjoyed this cake. I made it for Pokeno that I was hosting and the "strawberry lovers" went crazy over it. The icing does tend to be on the soft side so I dipped my strawberries out with a fork so as not to get too much syrup and pureed the strawberries. I probably used at least 1 tsp of strawberry extract and as soon as I got it iced in the refrigerator it went to let the filling and icing firm up. I just "eye-balled" the amount of confectioner's sugar until it looked like a consistency I could use. I think I"m going to try it again when fresh strawberries are in season and use the fresh puree in my icing and see how that turns out as far as consistency. Marsha, thanks for posting this wonderful recipe.

I have made this cake twice. I agree with the reviewer that 3 and half cups of powdered sugar is enough, and I also use an additional 3 ounces of cream cheese. When I reduce the sugar, the puree makes the icing thin and I have trouble with the cake sliding. Not sure how I will over come this. I think it is the best cake I have ever tasted.

I have made this cake 3 or 4 times already and it is wonderful. I do agree with Chef #869870 that the frosting is too sweet. I think I will cut all the frosting ingredients in half next time. I make it in a jelly roll pan and bake it 25-30 minutes. I also buy one 16 oz. frozen strawberries and puree it all and put 10 oz in the cake and 1/4 cup in the frosting and just have a tiny bit left to put on some cereal! Very, very delicious!