Paula Deen Strawberry Cake Recipe

This Paula Deen Strawberry Cake is a fresh and moist recipe, which gets its incredible flavor from a homemade reduced strawberry puree mixed directly into the batter. It’s the perfect from-scratch cake for any celebration.

Paula Deen Strawberry Cake Ingredients

For the Strawberry Puree:

• 1 pound (454g) fresh strawberries, rinsed and hulled

For the Cake:

• 2 and 1/2 cups (285g) cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
• 1 and 3/4 cups (350g) granulated sugar
• 5 large egg whites, at room temperature
• 1/3 cup sour cream or plain yogurt, at room temperature
• 2 teaspoons pure vanilla extract
• 1/2 cup whole milk, at room temperature
• 1/2 cup reduced strawberry puree (from step 1)
• Optional: 1–2 drops red or pink food coloring

For the Strawberry Cream Cheese Frosting:

• 1 cup (about 25g) freeze-dried strawberries
• 8 ounces (1 block) full-fat brick cream cheese, softened to room temperature
• 1/2 cup (1 stick) unsalted butter, softened to room temperature
• 3 cups confectioners’ sugar
• 1–2 Tablespoons milk
• 1 teaspoon pure vanilla extract
• Pinch of salt, to taste

How To Make Paula Deen Strawberry Cake

To Make the Cake:

1. Reduce the Strawberry Puree: First, puree the fresh strawberries in a blender. Pour the puree (you should have about 1 cup) into a saucepan and simmer over medium-low heat. Stir occasionally until the puree has reduced down to 1/2 cup. This can take 25-35 minutes. Let it cool completely before using.
2. Prep Oven and Pans: Preheat your oven to 350°F (177°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper rounds, and then grease the parchment paper.
3. Combine Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
4. Cream Butter, Sugar, and Eggs: In a large bowl with an electric mixer, beat the softened butter and granulated sugar on high speed for about 2 minutes until smooth and creamed. Beat in the egg whites until combined, about 2 more minutes. Then, beat in the sour cream and vanilla extract.
5. Combine the Batter: With the mixer on low speed, add the dry ingredients in three parts, alternating with the milk in two parts, beginning and ending with the dry ingredients. Mix only until just combined. Gently whisk in the 1/2 cup of cooled, reduced strawberry puree. Stir in food coloring, if using.
6. Bake the Cakes: Pour the batter evenly into the prepared cake pans. Bake for 24–25 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely in the pans set on a wire rack.

To Make the Frosting and Assemble:

1. Make Strawberry Powder: Using a blender or food processor, grind the freeze-dried strawberries into a fine powder.
2. Beat the Frosting: In a large bowl, beat the softened cream cheese on high speed for 1 minute until completely smooth. Beat in the softened butter until combined. Add the confectioners’ sugar, strawberry powder, 1 tablespoon of milk, and vanilla. Beat on medium-high speed until creamy. Add another tablespoon of milk if needed to reach a spreadable consistency. Taste and add a pinch of salt if desired.
3. Assemble the Cake: If needed, use a large serrated knife to level the tops of the cooled cakes. Place one cake layer on your serving plate. Cover the top with a generous layer of frosting. Place the second layer on top and spread the remaining frosting over the top and sides of the cake.
4. Chill Before Serving: Refrigerate the frosted cake for at least 45 minutes before slicing. This helps the cake hold its shape for clean slices.

Recipe Tips

• How to get the most strawberry flavor? The key is reducing the fresh strawberry puree. Simmering the puree concentrates the flavor and removes excess water, which prevents the cake from becoming too dense or wet.
• Why use cake flour? Cake flour is finer and has a lower protein content than all-purpose flour, which results in a lighter, more tender, and fluffier cake crumb. It’s highly recommended for this recipe.
• Why are room temperature ingredients important? Using room temperature butter, egg whites, sour cream, and milk is crucial. These ingredients emulsify together much more easily, creating a smooth, uniform batter and a better cake texture.
• How do I get my cakes out of the pan cleanly? The best method is to grease the pan, line the bottom with a round of parchment paper, and then grease the parchment paper itself. This ensures the cake will release seamlessly.

What To Serve With Strawberry Cake

This delicious, fruity cake is perfect on its own, but also pairs well with:

• A scoop of vanilla bean ice cream
• A dollop of fresh whipped cream
• A side of fresh, sliced strawberries

How To Store Strawberry Cake

• Refrigerate: Cover the leftover cake tightly and store it in the refrigerator for up to 5 days.
• Freeze: Both the unfrosted cake layers and the fully frosted cake can be frozen for up to 2-3 months. Wrap them securely in a double layer of plastic wrap and foil. Thaw overnight in the refrigerator before serving.

Strawberry Cake Nutrition Facts

• Calories: ~450 kcal per serving
• Protein: 5g
• Carbohydrates: 65g
• Fat: 20g
• Sugar: 45g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Paula Deen Gooey Butter Cake Recipe
• Paula Deen Chocolate Pound Cake Recipe