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Fresh Strawberry Cake with Strawberry Cream Cheese Icing Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 33 reviews
  • Author: Deborah
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 20 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Fresh Strawberry Cake with Strawberry Cream Cheese Icing is a moist, luscious dessert perfect for any strawberry lover. The cake boasts a tender crumb infused with fresh strawberries and strawberry gelatin for extra flavor and a delightful pink hue. Topped with a rich and creamy strawberry cream cheese frosting that combines tangy lemon zest and fresh mashed strawberries, this cake is a showstopper for birthdays, celebrations, or anytime you crave a fresh fruit dessert.

Ingredients

Scale

Cake

  • 1¼ cups unsalted butter (283 grams, room temperature, 2½ sticks)
  • 2½ cups granulated sugar (500 grams)
  • 5 large eggs (250 grams, room temperature)
  • 1 tablespoon fresh lemon juice (14 grams, from ½ lemon)
  • 1½ teaspoons pure vanilla extract (6 grams)
  • 3 cups all-purpose flour (360 grams)
  • 3 ounces strawberry-flavored gelatin (85 grams, 1 box)
  • 1 teaspoon baking soda (6 grams)
  • 2 teaspoons kosher salt (6 grams)
  • 1¼ cups buttermilk (284 grams)
  • 1 cup diced fresh strawberries (167 grams)

Strawberry Cream Cheese Icing

  • 16 ounces cream cheese (454 grams, room temperature, 2 bricks)
  • ½ cup unsalted butter (113 grams, room temperature, 1 stick)
  • ½ teaspoon kosher salt
  • 2 lemons (juiced and zested)
  • ¾ cup diced fresh strawberries (125 grams, mashed)
  • 3½ cups powdered sugar (396 grams, plus more if needed)

Instructions

  1. Prepare the Oven and Pans. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy release.
  2. Cream Butter and Sugar. In a large mixing bowl, beat the unsalted butter and granulated sugar together using a stand mixer or hand mixer on medium speed until the mixture is light, fluffy, and pale in color, about 3 to 5 minutes.
  3. Add Eggs, Lemon, and Vanilla. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then mix in the fresh lemon juice and pure vanilla extract until evenly combined.
  4. Combine Dry Ingredients. In a separate bowl, whisk together the all-purpose flour, strawberry-flavored gelatin powder, baking soda, and kosher salt until well mixed.
  5. Alternate Adding Dry Ingredients and Buttermilk. With the mixer on low speed, gradually add the flour mixture in three additions, alternating with the buttermilk in two additions, beginning and ending with the flour mixture. Mix just until combined after each addition to avoid overmixing.
  6. Fold in Fresh Strawberries. Gently fold in the diced fresh strawberries with a spatula until evenly distributed throughout the batter.
  7. Bake the Cake. Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula and bake in the preheated oven for 38-42 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool the Cakes. Remove the cakes from the oven and allow them to cool in the pans for about 15 minutes. Then transfer the cakes onto wire racks to cool completely.
  9. Prepare the Strawberry Cream Cheese Icing. In a large bowl, beat the cream cheese and unsalted butter together on medium speed until smooth and creamy. Add the kosher salt, lemon juice, lemon zest, and mashed strawberries, beating until fully combined.
  10. Add Powdered Sugar. Gradually add the powdered sugar to the cream cheese mixture, about 1 cup at a time, beating on low speed to combine and scraping down the sides of the bowl as needed. Adjust the consistency by adding more powdered sugar if the frosting is too thin.
  11. Assemble the Cake. Place one cooled cake layer on your serving plate. Spread a generous amount of frosting evenly over the top. Then place the second cake layer on top and finish frosting the top and sides of the cake with the remaining icing.
  12. Chill and Serve. Refrigerate the cake for at least 30 minutes to allow the frosting to set before slicing. Serve chilled or at room temperature for the best flavor and texture.

Notes

  • Use room temperature ingredients for better mixing and texture.
  • If buttermilk is not available, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1¼ cups of milk and letting it sit for 5-10 minutes.
  • Fresh strawberries can be swapped for frozen, but avoid thawed berries as they may make the batter watery.
  • For a more intense strawberry flavor, additional diced berries can be added between cake layers before frosting.
  • Store the cake covered in the refrigerator for up to 3 days.

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Find it online: https://easydinnerinminutes.com/fresh-strawberry-cake-with-strawberry-cream-cheese-icing-recipe/