Paula Deen's Strawberry Cake is to die for. Leisa's sister made it a couple of weeks ago and Leisa brought a couple of pieces to work, one for me to try. It may be the best strawberry cake I've ever tasted.
I've been intending to get it posted, but just haven't had the time. But I'll copy and paste it here for you. Her sister made it in a sheet pan, rather than the layers, so she adjusted the cooking time.
Simply Delicious Strawberry Cake
1 (18.25-ounce) box white cake mix
1 (3-ounce) box strawberry-flavored instant gelatin
1 (15-ounce) package frozen strawberries in syrup, thawed and pureed
4 large eggs
1/2 cup vegetable oil
1/4 cup water
Strawberry cream cheese frosting, recipe follows
Strawberry Cream Cheese Frosting
1/4 cup butter, softened
1 (8-ounce) package cream cheese, softened
1 (10-ounce) package frozen strawberries in syrup, thawed and pureed
1/2 teaspoon strawberry extract
7 cups confectioners' sugar
Freshly sliced strawberries, for garnish, optional
Preheat oven to 350 degrees F. Lightly grease 2 (9-inch) round cake pans.
In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth. Pour into prepared pans, and bake for 20 minutes, or until a wooden pick inserted in the center comes out clean.
Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.
For the frosting:
In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in 1/4 cup of the strawberry puree and the vanilla extract. (The rest of the puree is leftover but can be used in smoothies or on ice cream for a delicious treat.) Gradually add confectioners' sugar, beating until smooth.
Spread frosting in between layers and on top and sides of cake. Garnish with sliced fresh strawberries, if desired.
Cook Time 20 min
Yield 8 servings
Thank you for the strawberry cake recipe sounds delicious will be our special Mother's Day cake this year
How beautiful and sounds so yummy! Thanks for posting this one. What size sheet pan would you use and how long would you bake it? Sorry for the question but a sheet pan would be nice also....
That looks SO good! Thanks Star.
I've had this ripped out for ages and have been wanting to try it. So good to know it is delicious!! I will maybe see if DD wants to make this for Mother's day.
Paula and her recipes are evil. LOL I swear she is one fabulous cook and my hiney proves it. This is going into my recipe file but not for long.
A Sheet Cake pan is the size of an average cookie sheet, but it has about 1 inch high sides...what size is that? About a 15 x 10 or so I think, but I'm not sure and don't have time to dig mine out right now. The other choice would be a 9x13. The sheet cake would cook about 20 to 25 minutes and the 9x13 probably about 30 to 35 minutes.....just test it for doneness. I don't know if the strawberries in the cake would affect the toothpick test, but I usually just use my fingertips and see if it bounces back nicely without staying indented..when it does that, it's done.
As far as what pan to use, It would be your choice whether you wanted thinner pieces or thicker pieces.
I agree....I love many of Paula's recipes.
bump for later!
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wow wow wow!
Star - This looks soooooo good! Thank you for sharing this recipe with us.
You're very welcome!
Saraaaaaaa.........LOL....I haven't seen you around much, girl! Good to see you back.
Where do you buy the strawberry extract? I'm not sure I've seen it around.
Thanks, and thank you for posting!
McCormick makes some, although I bet it's not widely available. You'd have to look at one of the bigger grocery stores.
Now, that being said, I bet that that icing would be fine even if you left it out. The strawberry puree would still give it a good flavor, and you might add a couple of drops of food coloring to get it pinker.
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