Simple Strawberry Cake is an incredible pastry to make anytime and quite enough for occasions and festivities. Produced using scratch with new strawberries and a to kick the bucket for strawberry cream cheddar icing!
Strawberry Cake is quite possibly the most mentioned sweets at our home and this is the first occasion when I have made one without any preparation. I somewhat adjusted a formula I found from Southern Living and it’s certainly acquired a spot in advance in my formula box!
FOR THE CAKE
1 cup softened butter
2 cups sugar
2 teaspoons lemon juice
1 teaspoon vanilla extract
2 ½ cups cake flour
2 tablespoons strawberry Jello (the powder, not prepared)
½ teaspoon baking soda
¼ teaspoon salt
½ cup milk
½ cup buttermilk
⅔ cup diced strawberries (fresh not frozen)
FOR THE FROSTING
8 ounces softened cream cheese
3 cups powdered sugar
1-2 tablespoons strawberry Jello (the powder)
⅔ cups diced strawberries (fresh not frozen)
3 teaspoons lemon juice
1 teaspoon milk
For the Cake:
Preheat oven to 350°.
In a mixing bowl, cream butter and sugar together. Beat in eggs, lemon juice and vanilla.
In a separate bowl, whisk together flour, Jello powder, baking soda and salt.
Combine milk and buttermilk.
Alternate flour mixture and milk beginning and ending with flour mixture, beating well.
Fold in strawberries.
Pour into a greased jelly roll pan.
Bake for 22-25 minutes or until a toothpick inserted in center comes out clean.
Cool on a wire rack completely before frosting.
For the Frosting:
Beat cream cheese, powdered sugar and Jello powder until smooth and creamy. Add lemon juice and beat until combined. Add milk and beat until smooth. Fold in strawberries.
Spread over cooled cake. Serve immediately or chill for 4 hours to allow frosting to set up.