Paula Deen Strawberry Cake

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Paula Deen’s Strawberry Cake is a sweet treat that’s perfect for summer. This easy recipe uses just a few simple ingredients to create a moist, flavorful cake. You can make this stunning dessert in only 30 minutes of prep and cook time.

The cake gets its bright pink color and fresh strawberry flavor from strawberry gelatin and pureed strawberries. A creamy frosting made with cream cheese, butter, and more strawberries tops it off. Sliced fresh strawberries make a pretty garnish. This cake is sure to be a hit at your next party or family gathering.

Exact Ingredients List

Here’s everything you’ll need to make Paula Deen’s strawberry cake:

For the cake:

• 1 box (18.25 oz) white cake mix
• 1 box (3 oz) strawberry-flavored instant gelatin
• 1 package (16 oz) frozen strawberries in syrup, thawed and pureed
• 4 large eggs
• 1/2 cup vegetable oil
• 1/4 cup water

For the frosting:

• 1/4 cup butter, softened
• 1 brick (8 oz) cream cheese, softened
• 2 oz pureed strawberries (from the 16 oz package)
• 1/2 teaspoon strawberry extract
• 7 cups powdered sugar

Don’t forget to grab some fresh strawberries for garnish! This recipe makes 15 servings, perfect for sharing with friends and family.

Remember to set aside 2 oz of the pureed strawberries for the frosting. The rest goes into the cake batter. You’ll love how the strawberry flavor shines through in every bite!

Instructions

Turn on your oven to 350°F. Grease two 9-inch round cake pans with butter or cooking spray.

Mix the cake mix and strawberry gelatin in a big bowl. Add 14 ounces of pureed strawberries, eggs, oil, and water. Beat with an electric mixer for 1-2 minutes until smooth.

Pour the batter into the pans. Bake for 20 minutes. Check if it’s done by sticking a toothpick in the middle. If it comes out clean, your cake is ready!

Let the cakes cool in the pans for 10 minutes. Then flip them onto a wire rack to cool fully.

While waiting, make the frosting. Beat butter and cream cheese until fluffy. Mix in 2 ounces of strawberry puree and extract.

Slowly add powdered sugar while mixing. Keep going until it’s smooth and easy to spread.

Put one cake on a plate and spread 1/3 of the frosting on top. Place the second cake on it. Frost the top and sides with the rest. Add fresh strawberry slices on top.

Chill in the fridge for 45 minutes before serving. Enjoy your yummy strawberry cake!

Possible Substitutes List

Can’t find all the ingredients for Paula Deen’s Strawberry Cake? No worries! You’ve got options to make this yummy treat. Here are some swaps you can try:

Cake Mix:
• Yellow cake mix instead of white
• Vanilla cake mix for a different flavor

Gelatin:
• Raspberry or cherry jello for a twist
• Sugar-free jello to cut calories

Strawberries:
• Fresh strawberries (pureed) instead of frozen
• Raspberries or mixed berries for variety

Oil:
• Melted butter for richer taste
• Applesauce to make it lighter

Frosting:
• Whipped cream for a lighter topping
• Vanilla frosting with food coloring

Don’t have strawberry extract? Try vanilla extract instead. It’ll still be tasty! Remember, these swaps might change the cake a bit, but it’ll still be super yummy. Have fun trying new combos!

How To Make It Diabetes-Friendly

You can make this yummy strawberry cake more diabetes-friendly with a few easy swaps. Start by using a sugar-free white cake mix instead of the regular one. This cuts down on carbs right away.

For the gelatin, pick a sugar-free strawberry flavor. Use fresh strawberries instead of frozen ones in syrup. This gives you natural sweetness without added sugar.

Try these ingredient switches:

• Replace vegetable oil with unsweetened applesauce
• Use egg whites instead of whole eggs
• Swap regular cream cheese for a low-fat version

For the frosting, use a sugar substitute like stevia or monk fruit sweetener. Start with 1 cup and add more to taste. You’ll get the sweetness without the blood sugar spike.

Cut smaller slices when serving. This helps control portion sizes. You can also top your slice with fresh berries for extra flavor without extra sugar.

Remember to check with your doctor about how this dessert fits into your meal plan. With these tweaks, you can enjoy a slice of strawberry cake while keeping your blood sugar in check.

Tips, Tricks & Storing

For the best results, use room temperature ingredients when making this cake. Let your eggs, butter, and cream cheese sit out for about 30 minutes before starting.

To get smooth frosting, sift the powdered sugar before adding it to the mix. This will help avoid lumps and make spreading easier.

You can use fresh strawberries instead of frozen ones. Just puree about 1 1/2 cups of fresh berries to replace the frozen ones in the recipe.

Here’s a quick guide for storing your cake:

• Room temp: Up to 2 days in an airtight container
• Fridge: Up to 5 days covered
• Freezer: Up to 3 months wrapped tightly

For a fun twist, try adding some lemon zest to the cake batter. It gives a nice bright flavor that goes well with the strawberries.

Don’t overmix the batter. Stop mixing as soon as everything is combined to keep your cake light and fluffy.

If you want to make cupcakes instead, this recipe will make about 24. Just adjust the baking time to 15-18 minutes.