Delicious Strawberry Cake and Strawberry Cream Cheese Frosting

Total Time
Prep 20 mins
Cook 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)

Ingredients Nutrition

  • 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

I've never had a Paula Deen recipe let me down before, but this one needs updating to adapt to changes in the products it calls for as ingredients. 18.25 ounce cake mixes and frozen sliced strawberries in syrup seem to be a thing of the past, not available in my grocery stores, so I substituted a 16.25 ounce cake mix and fresh strawberries. The cake came out heavy, and a day later it has the consistency of bread pudding. I don't usually blame a recipe when the cook makes substitutions, but in this case I had no choice; the ingredients it calls for aren't available anymore. I also agree with other reviewers that the frosting had too much sugar and not enough cream cheese.

novamama141 June 12, 2015

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.

Luby Luby Luby January 17, 2010

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.

mrubin1 December 06, 2009

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