How to Make Paula Deen’s Famous Strawberry Cake at Home

There’s something truly special about Paula Deen’s strawberry cake — a classic Southern dessert that’s as sweet and charming as the cook herself. Known for her rich, buttery creations, Paula Deen has mastered the art of comfort baking, and this famous strawberry cake recipe is no exception.

Soft, moist, and bursting with fresh strawberry flavor, this cake combines a tender crumb with a luscious cream cheese frosting that melts in every bite. Whether you’re planning a spring celebration, a birthday, or simply craving a homemade treat, this recipe captures the warm, Southern hospitality that makes Paula Deen’s desserts unforgettable.

In this guide, you’ll learn how to make Paula Deen’s strawberry cake at home — from the essential ingredients to step-by-step baking tips that guarantee perfect results every time.

Ingredients and Tools You’ll Need

Before you start baking Paula Deen’s famous strawberry cake, make sure you have all your ingredients and baking tools ready. This ensures a smooth, stress-free process and a perfectly moist, flavorful cake every time.

Homemade Paula Deen strawberry cake with cream cheese frosting and fresh strawberries on top

Cake Ingredients

2 cups (250 g) all-purpose flour – the foundation for a soft, fluffy crumb
2 cups (400 g) granulated sugar – for a sweet and moist texture
1 package (3 oz / 85 g) strawberry gelatin mix (such as Jell-O) – gives the cake its signature pink color and strawberry flavor
1 cup (240 ml) pureed fresh strawberries – adds natural sweetness and moisture
1 cup (240 ml) vegetable oil – keeps the cake tender and rich
4 large eggs (room temperature) – for structure and lightness
¼ cup (60 ml) whole milk or buttermilk – enhances flavor and softness
2 teaspoons baking powder – helps the cake rise beautifully
1 teaspoon vanilla extract – adds depth and aroma
¼ teaspoon salt – balances sweetness and enhances flavor

Frosting Ingredients (Cream Cheese Frosting)

8 oz (225 g) cream cheese, softened – the heart of the creamy frosting
½ cup (115 g) unsalted butter, softened – for smooth texture and rich flavor
4 cups (480 g) confectioners’ sugar (powdered sugar) – for sweetness and thickness
¼ cup (60 ml) strawberry puree or 2 tablespoons strawberry extract – adds fruity flavor and light pink color
1 teaspoon vanilla extract – rounds out the frosting’s taste

Optional Garnish (for Decoration)

Fresh strawberry slices or halves
Mint leaves for a pop of color
A light dusting of powdered sugar

Essential Baking Tools and Utensils

To achieve bakery-level results at home, gather these kitchen essentials:

Mixing bowls – one large, one medium, and one small for combining ingredients
Electric mixer or stand mixer – to cream butter, sugar, and frosting easily
Measuring cups and spoons – for precise ingredient portions
Rubber spatula – ideal for scraping batter and folding mixtures
Whisk – to blend dry ingredients smoothly
Two 9-inch (23 cm) round cake pans – for even baking layers
Parchment paper or non-stick spray – prevents sticking
Cooling rack – to cool cakes evenly before frosting
Offset spatula or butter knife – for frosting the cake beautifully

Pro Tip:

If you’re short on time, you can use a boxed white cake mix combined with strawberry gelatin and fresh puree — a shortcut Paula Deen herself often recommends for a quick, delicious result with that same Southern charm.

Step-by-Step Recipe: How to Make Paula Deen’s Strawberry Cake

Now that you’ve gathered all your ingredients and tools, it’s time to bring this Southern classic to life. Follow these easy steps to recreate Paula Deen’s famous strawberry cake right in your kitchen.

Prepare Your Oven and Cake Pans

Preheat your oven to 350°F (175°C).
Grease two 9-inch (23 cm) round cake pans with butter or non-stick spray, then lightly dust with flour.
For extra insurance, line the bottoms with parchment paper circles to prevent sticking.
This step ensures your strawberry cake layers bake evenly and release easily once cooled.

Mix the Wet Ingredients

In a large mixing bowl, use an electric mixer to cream together:
- 1 cup vegetable oil
- 2 cups granulated sugar
- 4 large eggs (one at a time)
Beat on medium speed for about 2–3 minutes, or until the mixture is light and fluffy.
Add 1 cup of strawberry puree, 1 teaspoon vanilla extract, and the 3 oz strawberry gelatin mix.
Mix until the color is a beautiful light pink and all ingredients are well blended.

Combine the Dry Ingredients

In a separate bowl, whisk together:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
Slowly add the dry mixture to the wet ingredients, alternating with ¼ cup milk or buttermilk.
Mix gently between each addition until the batter is smooth and creamy — don’t overmix, or your cake may lose its fluffiness.

Bake the Cake Layers

Divide the batter evenly between the two prepared pans.
Smooth the tops with a spatula to ensure even baking.
Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Remove from the oven and allow the cakes to cool in the pans for 10 minutes.
Then, transfer them carefully to a cooling rack and let them cool completely before frosting.
(A fully cooled cake will help your frosting spread smoothly without melting.)

Make the Cream Cheese Frosting

In a clean bowl, beat together:
- 8 oz cream cheese (softened)
- ½ cup unsalted butter (softened)
Mix until smooth and creamy.
Gradually add 4 cups confectioners’ sugar, one cup at a time, and continue to beat until fluffy.
Add ¼ cup strawberry puree (or 2 tablespoons strawberry extract) and 1 teaspoon vanilla extract.
Mix until fully combined and slightly tinted pink.
(If the frosting feels too thick, add 1 tablespoon of milk; if too thin, add more powdered sugar.)

Assemble and Frost the Cake

Place one cake layer on your serving plate or cake stand.
Spread a generous layer of strawberry cream cheese frosting on top.
Add the second cake layer and cover the entire cake with the remaining frosting.
Use an offset spatula to create smooth or rustic swirls, depending on your style.
Garnish with fresh strawberry slices, a sprinkle of powdered sugar, or mint leaves for a beautiful finish.

Chill and Serve

For the best texture and flavor, refrigerate the cake for at least 30 minutes before slicing.
This allows the frosting to set and makes cutting easier.
Serve chilled or at room temperature — each bite will be sweet, soft, and bursting with strawberry goodness.

Tip:
This cake tastes even better the next day as the flavors blend together! Store it covered in the refrigerator for up to 4 days, or freeze individual slices for a quick Southern treat anytime.

Tips for the Perfect Southern Strawberry Cake

Every great baker knows that a few smart tips can make all the difference between a good cake and an unforgettable one. To ensure your Paula Deen strawberry cake turns out perfectly moist, flavorful, and bakery-beautiful, follow these tried-and-true Southern baking tips and tricks.

1. Use Fresh, Ripe Strawberries for the Best Flavor

Fresh strawberries bring a naturally sweet, slightly tangy flavor that makes this cake shine. When pureeing your berries, choose ripe, deep red strawberries with a strong aroma. Avoid frozen or watery berries if possible, as they can thin out your batter.
Pro tip: Blend your strawberries until smooth, then strain the puree to remove seeds for a velvety texture in both the batter and frosting.

2. Don’t Skip the Strawberry Gelatin

The secret behind that signature Paula Deen pink color and bold strawberry flavor lies in the gelatin. A small packet of strawberry-flavored Jell-O not only enhances the color but also deepens the fruity aroma. It’s a true Southern shortcut that gives the cake its nostalgic sweetness and signature look.

3. Measure Ingredients Accurately

Precision is key to baking success. Always use measuring cups and spoons for dry and wet ingredients, and level off your flour with a knife to avoid dense cake layers. Even small variations in sugar or flour can affect the texture of your Southern strawberry cake.

4. Avoid Overmixing the Batter

Once you add your dry ingredients to the wet mixture, mix only until combined. Overmixing develops too much gluten, resulting in a tough cake. The batter should be smooth but not overworked — think light, creamy, and slightly airy.

5. Check for Doneness Early

Every oven is different. Start checking your cakes after 25 minutes of baking. Insert a toothpick or cake tester into the center; if it comes out clean or with a few moist crumbs, it’s ready. Overbaking can dry out the delicate crumb, so it’s better to slightly underbake than overbake.

6. Frost Only When Completely Cooled

Warm cakes can melt your cream cheese frosting, leading to a runny or uneven finish. Always cool your cakes completely on a wire rack before assembling and frosting. If you’re short on time, chill the layers in the fridge for 20–30 minutes before frosting.

7. Enhance the Color Naturally

If you prefer a brighter pink hue without artificial coloring, add a few extra tablespoons of strawberry puree or a drop of beet juice. It gives a natural blush tone while keeping that Southern homemade charm.

8. Chill Before Serving for the Best Texture

After frosting, refrigerate your cake for at least 30 minutes before slicing. This allows the frosting to firm up and the flavors to blend beautifully. Many bakers say Paula Deen’s strawberry cake tastes even better the next day!

9. Add a Personal Southern Touch

Make this recipe your own by experimenting with Paula Deen-inspired variations — like topping it with toasted coconut flakes, a drizzle of white chocolate, or fresh whipped cream. These small touches elevate your dessert from simple to spectacular.

10. Store It Properly to Keep It Moist

To preserve its freshness, store your strawberry cake in an airtight container in the refrigerator for up to 4 days. If freezing, wrap each slice tightly in plastic wrap and store for up to 2 months. Thaw in the fridge overnight or at room temperature before serving.

Serving Ideas, Variations, and Storage Tips

Your freshly baked Paula Deen strawberry cake is already a showstopper on its own — but with a few creative touches, you can make it even more special. Whether you’re serving it for a spring brunch, a birthday celebration, or a cozy family dinner, here are some easy serving ideas, flavor variations, and storage tips to help you make the most of this beautiful Southern dessert.

Serving Ideas

Classic Southern Presentation:
Serve your strawberry cake on a white cake stand for a timeless look. Top it with fresh strawberry slices, a few mint leaves, and a light dusting of powdered sugar for that homemade charm Paula Deen is known for.
With Whipped Cream or Ice Cream:
For an extra indulgent touch, pair each slice with a spoonful of freshly whipped cream or a scoop of vanilla or strawberry ice cream. The creamy contrast enhances the cake’s sweetness and makes it even more decadent.
Perfect for Special Occasions:
This cake is ideal for Easter, Mother’s Day, birthdays, or summer gatherings. The soft pink hue and fruity aroma give it a festive yet elegant vibe that fits any occasion.
Add a Fresh Garnish:
Try decorating with whole strawberries dipped in white chocolate or a drizzle of strawberry sauce across the plate before serving. It makes each slice look restaurant-worthy!

Flavor Variations

Coconut Strawberry Cake:
Add ½ cup of shredded coconut to the batter for a tropical twist. Top with toasted coconut flakes for texture and flavor.
Lemon Strawberry Cake:
Add 1 tablespoon of fresh lemon zest and 1 tablespoon of lemon juice to the batter. The bright citrus notes pair beautifully with the sweet strawberries.
Raspberry or Mixed Berry Version:
Substitute part of the strawberry puree with raspberry or blueberry puree for a colorful berry medley. It keeps the same soft crumb but introduces a tangier flavor profile.
Cupcake Style:
Turn your Paula Deen strawberry cake recipe into Southern strawberry cupcakes! Pour the batter into lined muffin tins and bake for 18–20 minutes. Top with cream cheese frosting and a small strawberry half for a cute individual dessert.
Layered Celebration Cake:
For extra indulgence, slice each cake layer in half horizontally to create four thin layers. Frost between each layer for a bakery-style look — perfect for parties or holiday tables.

Storage Tips

Keeping your cake fresh and moist is easy if you follow these simple storage steps:

Room Temperature (Short Term):
If your kitchen is cool, you can store the frosted cake in a covered cake stand or airtight container for up to 24 hours.
Refrigeration (Medium Term):
For longer freshness, refrigerate your cake for up to 4–5 days. The cream cheese frosting keeps best when chilled. Before serving, let it sit at room temperature for about 20–30 minutes to soften.
Freezing (Long Term):
To freeze, wrap each cake layer or frosted slice tightly in plastic wrap and then aluminum foil. Store in a freezer-safe container for up to 2 months.
When ready to enjoy, thaw overnight in the refrigerator, then bring to room temperature before serving.

Bonus Tip:

If you plan to make the cake ahead of time, bake the layers a day early and keep them wrapped in plastic wrap at room temperature. Frost them the next day for the freshest, creamiest result — just like Paula Deen would do in her Southern kitchen!