Best 4 Paula Deens Strawberry Cake Recipes

STRAWBERRY CAKE

Steps:

• Preheat oven to 350˚. Lightly grease 2 (9-inch) round cake pans. In a large bowl, combine cake mix and gelatin. Add puréed strawberries, eggs, oil, and ¼ cup water; beat at medium speed with a mixer until smooth. Pour into prepared pans. Bake for 20 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks. Spread Strawberry Cream Cheese Frosting between layers and on top and sides of cake. Garnish with sliced fresh strawberries, if desired. Store cake, covered, in the refrigerator up to 3 days.
• In a large bowl, beat cream cheese and butter at medium speed with a mixer until creamy. Beat in 1/4 cup strawberry purée; reserve remaining purée for another use. Beat in extract. Gradually add confectioners' sugar, beating until smooth.

PAULA DEEN'S STRAWBERRY POUND CAKE

Steps:

• Preheat oven to 350 degrees. Grease and flour 2 (8 1/2x4 1/2x2 1/2") loaf pans.
• Using an electric mixer, beat butter at medium speed until creamy. Gradually add sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts.
• In a small bowl, combine flour and salt; gradually add to butter mixture, beating just until combined. Stir in sour cream and strawberries. Divide mixture evenly between prepared pans. Bake 55 to 60 minutes, or until a tester inserted in center comes out clean. Cool cakes in pans on a wire rack 10 minutes. Spoon Sweet Pink Glaze over warm cake, let stand 1 hour; remove from pans and cool completely on a wire rack.
• Sweet Pink Glaze:.
• 1 c powdered sugar.
• 2 tbsps milk.
• 1 drop red food coloring.
• In a small bowl, combine all ingredients, stirring until smooth.

PAULA DEEN'S STRAWBERRY SHORTCAKE

Steps:

• Slice cake, using a serrated-edge knife, horizontally into three equal layers.
• Mix together cream cheese, condensed milk and whipped topping in a bowl; set aside.
• In a medium saucepan, stir together sugar, cornstarch and Jell-o, add water.
• Cook, stirring over medium heat until thick. Remove from heat and allow to cool completely, then fold in strawberries.
• Place one layer of cake in a large clear bowl. Top with a layer of glaze, followed by a layer of custard mixture.
• Repeat layering in this order for remaining cake, glaze, and custard.
• For a pretty presentation, top cake with three whole fresh strawberries and fresh mint leaves.

PAULA DEEN'S STRAWBERRY CREAM SHORTCAKE

Steps:

• Slice the cake very thin and lay half the slices in a 13 x 9-inch glass baking dish.
• In a bowl, combine the pudding mix, water, milk, and vanilla with an electric mixer.
• Fold in Cool Whip.
• Pour half of this over the cake and lay half of the strawberries on top.
• Repeat to make second layer.
• Refrigerate until well chilled.