Paula Deen Strawberry Cake (Print Version)
# Ingredients:
→ For the Cake
01 -
1 box (18.25-ounce) white cake mix
02 -
1 box (3-ounce) strawberry-flavored instant gelatin
03 -
1 package (16-ounce) thawed and pureed frozen strawberries in syrup, divided
04 -
4 large eggs
05 -
1/2 cup vegetable oil
06 -
1/4 cup water
→ For the Frosting
07 -
1/4 cup butter, softened
08 -
1 brick (8-ounce) cream cheese, softened
09 -
2 ounces thawed and pureed frozen strawberries
10 -
1/2 teaspoon strawberry extract
11 -
7 cups powdered sugar
12 -
Fresh strawberries, sliced, for garnish
# Instructions:
01 -
Preheat the oven to 350 degrees Fahrenheit. Grease two 9-inch round cake pans with butter or non-stick spray.
02 -
In a large bowl, whisk together the cake mix and instant gelatin. Beat in 14 ounces of the pureed strawberries, eggs, oil, and water with an electric mixer at medium speed until smooth, about 1-2 minutes.
03 -
Pour the cake batter evenly into the greased pans. Bake for 20 minutes, or until a toothpick inserted into the centers comes out clean.
04 -
Let the cakes cool in the pans for 10 minutes. Flip them over onto a wire rack and allow them to cool completely.
05 -
In a large bowl, beat the butter and cream cheese with an electric mixer at medium speed until smooth and fluffy. Beat in the remaining 2 ounces of strawberry puree and strawberry extract.
06 -
Gradually add the powdered sugar while mixing, and beat until the frosting is smooth and spreadable.
07 -
Place one cake layer on a serving plate and frost with 1/3 of the frosting. Top with the second layer and frost the top and sides with the remaining frosting. Garnish with fresh strawberry slices.
08 -
Refrigerate the cake for 45 minutes or until ready to serve.
# Notes:
01 -
To use a 15.25-ounce box of cake mix, add 6 tablespoons of all-purpose flour and 1/4 teaspoon baking powder. No other changes are needed!