Strawberry Cake


(Paula Deen)

350o 20 minutes


1 box white cake mix

1 3oz box strawberry jello

1 15oz pkg frozen strawberries in syrup, thawed and pureed and separated (1/4 cup for frosting) the rest goes into the cake

4 large eggs

½ cup vegetable oil

¼ cup water
Cream cheese frosting

¼ cup butter, softened

1 8oz pkg cream cheese, softened

¼ cup strawberry puree

½ tsp strawberry extract

5 cups 10x sugar

Fresh strawberries, sliced as garnish (optional)


Lightly grease 2 9-inch round cake pans

In a large bowl and using a hand mixer, combine cake mix and gelatin.  Add all but ¼ cup of the pureed strawberries, eggs, oil and water

Pour into prepared pans and bake until a toothpick comes out clean

In a mixer, combine butter and cream cheese at medium speed until creamy.  Beat in remaining ¼ cup of the strawberry puree and the strawberry extract (the rest of the puree is leftover – use in a smoothie or on top of ice cream).  Gradually add 10x sugar, beating until smooth.

Spread the frosting between the layers and on top and sides of cooled cake.

Garnish with sliced strawberries (optional)