Copycat Paula Deen Strawberry Cake
This moist and flavorful strawberry cake is inspired by Paula Deen’s beloved Southern dessert. With real strawberries and a rich cream cheese frosting, it’s the perfect treat for birthdays, holidays, or any special occasion.
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Measuring Cups and Spoons
- 2 round 9-inch cake pans
- Wire cooling rack
- Rubber spatula
- Cake stand or plate
Ingredients
- 2 ½ cups – All-purpose flour
- 1 tbsp – Baking powder
- ½ tsp – Salt
- 1 cup – Unsalted butter softened
- 1 ¾ cups – Granulated sugar
- 4 – Large eggs room temperature
- 1 cup – Buttermilk
- ½ cup – Strawberry puree fresh or frozen
- 1 tsp – Vanilla extract
- Optional: Few drops of red food coloring
- Frosting:
- 8 oz – Cream cheese softened
- ½ cup – Unsalted butter softened
- 3 –4 cups – Powdered sugar
- ½ cup – Strawberry puree
- 1 tsp – Vanilla extract
Instructions
- Preheat oven to 350°F and prepare cake pans.
- Whisk together dry ingredients.
- Cream butter and sugar until fluffy.
- Add eggs one at a time, then mix in strawberry puree and vanilla.
- Alternate adding flour mixture and buttermilk.
- Divide batter between pans and bake 28–32 minutes.
- Cool in pans, then transfer to wire racks.
- Make frosting and assemble the cake.
Notes
This cake is even better the next day after the flavors settle. Store in the fridge and bring to room temperature before serving. For another Southern favorite, check out Paula Deen’s Classic Banana Bread.