Strawberry Cake with Strawberry Cream Cheese Frosting reminds me so much of the Easter gatherings we had as kids. My grandfather loved anything with strawberries. He would bring home strawberry shortcake, strawberry pies or make strawberries with cream any time we visited. He especially loved strawberry flavored boxed cake mixes, very pink and very delicious.
Strawberry Cake is perfect for Easter
I still love the flavor of Strawberry Cake with Strawberry Cream Cheese Frosting in the springtime. The natural strawberry essence from fresh strawberries can be easily extracted by pureeing the fruit. Also, the addition of tangy buttermilk adds to the fruity flavor and improves the cake texture.
Recently I bought some 6”(15.2cm) round cake pans. I love using them because the resulting cake is taller and eye catching. However, 8”(20cm) round cake pans are what most people have in their batterie de cuisine. Whatever cake pan you use, this recipe produced about 6 cups of cake batter. If you use a sheet cake pan or a bundt cake pan, your baking time will have to be adjusted. Let me know if you experiment with the shape of this delicious cake.
Strawberry Cake with Strawberry Cream Cheese might even make good cupcakes, but I haven’t tried that yet. I always love the drama of a good layer cake presentation. But I have nieces that love cupcakes, so stay tuned for the cupcake version in the future.
Happy Easter Y’all!
Easter time is when we get together with family and enjoy the sunshine. In fact, that is what I am preparing to do after I finish this recipe post. AS much as I love writing recipes and cooking, there is a beautiful world outside the kitchen. Turn off your phone. Enjoy a slice of cake with your family, lay in the sunshine with your dog, make a memory. Hugs, y’all!
PrintStrawberry Cake with Strawberry Cream Cheese Frosting is wonderful
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
Ingredients
Puree:
1 ½ cups sliced fresh strawberries (9oz/340g)
2 tbsp. granulated sugar (25g)
¾ cup buttermilk (180ml)
2 tsp. vanilla extract (10ml)
Pink or red food coloring (optional)
Cake:
2 cups cake flour (250g)
1 cup all-purpose flour (125g)
1 ¾ cups granulated sugar (350g)
2 ½ tsp baking powder (12g)
1 tsp. salt (4g)
8oz butter, cubed (230g)
4 large eggs
Strawberry Cream Cheese Frosting
4oz butter (115g), room temp
8oz cream cheese (230g), room temp
½ cup strawberry jam (120ml)
Pinch salt
7 cups powdered sugar (875g)
Pink or red food coloring (optional)
Fresh strawberries for garnish
Instructions
Preheat your oven to 350°F (176°C). Grease and flour 2 x 8”(20cm) or 3 x 6” (15.25cm) round cake pans. Line the bottom interior of the pans with rounds of cut parchment paper. Set aside.
In a blender, puree the strawberries, sugar, buttermilk, vanilla extract and food coloring. Set aside.
In the bowl of an electric mixer, combine the flours, sugar, baking powder and salt. Stir briefly. Add the butter and mix until the mixture resembles dry crumbs. Add the eggs one at a time while the mixer is on slow speed.
Once the eggs are combined, pour in small amounts of the strawberry puree mixture until all is incorporated while the mixer is on slow speed. Remove the bowl from the mixer, scraping and folding the batter once or twice using a rubber spatula to ensure the ingredients are completely mixed.
Divide the cake batter evenly between the cake pans.* Bake for 35-45 minutes. Remove from the oven and allow to cool completely before frosting.
While the cake cools, make the frosting. Add the butter, cream cheese, jam and salt to the bowl of an electric mixer. Whip on medium speed until well combined. Lower the speed to slow and add the powdered sugar until all is combined.
Frost the cakes and garnish with fresh strawberries as desired.
Notes
*This recipe makes about 2.1kg batter or 6-7 cups
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