In July I made this DELICIOUS Strawberry cake for Marc Yount's birthday. It really is an amazing recipe and I have been craving it over and over since having it that night.
 I made this one a double layered cake and learned a trick that I want to pass along.. If you have time, bake the cake the day before and after it cools take it out of the baking pans and wrap them in foil or saran wrap and freeze them overnight. Make sure they are laying completely flat. About 3 to 4 hours before the company arrives take it out and it's super easy to frost and it will thaw out and be very moist and still cold. It really did make such a huge difference. You can also do it several hours before and frost it and then have it thaw in the fridge (That's what I did). 
OKay on to the recipe.. It is from the one and only Paula Deane! When you see the recipe for the rich frosting you'll see why it's a Paula Deane. :) 


  • 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) roundcake 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.
Happy Yummy Monday!!