Description
A delicious strawberry cream cake that is perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 Tablespoon fresh lemon juice
- 2 ¼ cups flour
- ¼ cup cornstarch
- ½ teaspoon baking soda
- Dash of salt
- 2 Tablespoons strawberry flavored gelatin
- 1 cup whole milk
- ¾ cup diced fresh strawberries
- Pink or red food coloring, optional
- 8 oz. cream cheese, softened
- 1 cup powdered sugar (divided)
- 1 teaspoon vanilla
- 2/3 cup diced fresh strawberries
- 1 ½ cup heavy cream
- 3 Tablespoons fresh lemon juice
- Pink or red food coloring, optional
Instructions
- Preheat the oven to 350 F. Spray a 13 x 9-inch pan with cooking spray and line it with parchment paper, leaving an overhang on the sides. Spray the paper with cooking spray and set aside.
- Stir together flour, cornstarch, baking soda, salt, and strawberry flavored gelatin; set aside.
- Beat the butter at medium speed until creamy, then add sugar and continue beating until light and fluffy.
- Add one egg at a time and beat well. Mix in vanilla and lemon juice.
- Add half of the flour mixture, mix to combine, add milk and mix to combine, then add the remaining flour mixture and mix just until combined. Mix in a few drops of food coloring if desired. Finally, fold in strawberries.
- Pour the batter into the prepared pan and bake for about 30-40 minutes or until a toothpick inserted in the center comes out clean. If it starts browning too quickly, tent the top with aluminum foil.
- Cool in the pan for half an hour, then transfer to a wire rack to cool completely.
- Beat heavy cream and lemon juice until soft peaks form. Gradually add ½ cup of powdered sugar and beat until stiff peaks form. Set aside.
- In another bowl, beat softened cream cheese, ½ cup of powdered sugar, and vanilla until smooth. Mix in strawberries and a few drops of food coloring if desired.
- Fold half of the whipped cream into the cream cheese mixture, then fold in the remaining whipped cream. Spread onto the cooled cake.
- Before serving, garnish with fresh strawberries if desired.
Notes
- Use fresh strawberries for the best flavor.
- This cake can be stored in the refrigerator for up to 3 days.
- Make sure the cream cheese is softened to avoid lumps.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg