Can't wait to try. Do you think it's safe to use lemon extract instead of strawberry extract for the frosting?

By April on May 13, 2012

I made this as a bundt cake instead of layered (40 minutes cook time), pureed my own strawberries instead of frozen adding about 2 T powdered sugar, used Rapsberry jello (instead of strawberry) for an extra kick, and used store bought vanilla glaze, (instead fo the frosting) then garnished with fruit and chilled well. It was a big hit! Thank you Paula! You have never let me down! Tandi Filpi

By Anonymous on April 22, 2012

The cake part is good... The frosting was waaay to sweet, i put whip topping on instead.

By Erin on April 09, 2012

I made this cake in a spring baking binge this week and it turned out lovely. The only alteration I made was to cut the powdered sugar in the frosting as other commenters have suggested. I used a bit over four cups of powdered sugar and it was plenty sweet enough. I will be making it again for a cake walk in May. This one is a keeper.

By Alison on April 06, 2012

Hi Paula. l love yo recipes.i never miss watching u on T.v.

By amanda on March 28, 2012

i love this 4 kid and me.u would lov somrthimg lik this.

By crystal on March 25, 2012

Paulla, I made your strawberry cake and it is to difore good job on yhr rice me

By Chris Stephens on February 23, 2012

Great recipe! The cake is nice and moist and the icing is AMAZING! The whole family loved it! Also, you can make thiscake in sheet pan (9 x 13). Only difference is that you need to bake it for about 40 minutes (more or less, just watch it) and it turns out just as good! This is my favorite strawberry cake recipe. Thanks paula!

By brooke on February 18, 2012

i just love your cooking ive made alot of your dishs and they all have been big hits. ive been called paula deen by several people. cooking is a passion for me and favorite pastime. my one wish in life is to meet you in person and cook with you

By Debra ramey on February 05, 2012

This is hands down the best cake I have ever made or can remember tasting from anyone's home. Thanks PD!! Best Dishes!

By Cleo on January 21, 2012

This cake is the best!!!!

By brandy forsyth on January 17, 2012

I actually made this with "blackberry fusion" jello because that was all that I had on hand. I also used only a 10 oz. frozen strawberry package. I added a bit more oil to make up for it. It was still delicious!

By Shana on December 07, 2011

This was my first time making this cake. My mom used to make it for me and and brother and it was so delicious! She did warn me that the frosting recipe is REALLY sweet. So I decided to buy one can of strawberry frosting and one can of cream cheese frosting from the store and mixed them both together with a little left over puree. I wanted to make sure I had enough puree so I added about 7 cut up fresh strawberries and this might sound crazy... but I actually added 2 strawberry popsicles that I had in my freezer. It helped make more puree and added more strawberry flavor! I had to bake for a total of 31 mins for the cake to done all the way. 20 mins didn't cut it for me. Cant wait for my boyfriend to try it tomorrow!!! Thanks Paula!!!

By Amy on November 23, 2011

My cake is delicious, but didn't seem to rise well, and kind of sunk in the middle.I can use thick buttercream to solve the middle problem, but I wonder if I used too much puree? It made absolutely amazing cupcakes. My goodness, they are grand.

By Rhonda on November 21, 2011

I saw this cake in a photo on facebook,Mrs. Paula.As my redneck husband always says,"It flung a cravin' on me."I am going to make this cake for Thanksgiving this year.I will let you know how it went over.I am sure it will turn into a Hall family favorite.I love your shows Mrs. Paula,your family,and all those delicious recipes you share.I wish you "love and best dishes" from my kitchen to yors.Have a wonderful holiday season and may God bless you and all your family.Thank you again,Linda Hall.

By Linda Hall on November 21, 2011

I've made this cake many times but instead of cream cheese icing I make whip cream from scratch for the icing. Much better and everyone just loves it.

By Susan on November 19, 2011

O my goodness!! This cake is awesome!!!

By Meghann Hughes on October 30, 2011

By Anonymous on September 19, 2011

Can this be done in a 13x9? I'm worried it won't rise...

By Amy on September 07, 2011

Glad I thought about visiting this site before preparing this Strawberry Cake. I am looking forward to it, but need to be sure about something: the recipe, listed in the 'Hall of Fame' in the 5th Anniversary Cooking with Paula Keepsake Edition, indicates that the cake itself should have one 10oz package of strawberries, eventhough this recipe as printed here (online) indicates one 15oz package of strawberries. Which is it? and if I only use the 10oz package that I have, will my cake tastes just as good (or better)? I would appreciate a response from anyone who knows. Thanks so much!

By Pat on September 01, 2011