Strawberries and Cream Cake #desserts #cake

Strawberries and Cream Cake #desserts #cake

This strawberry cake is moderately easy to make (no agonizing over various container and layering cakes with icing in the middle of), wet and delightful, pressed with strawberries, and it's excellent! Also, after your mother goes insane over this cake, at that point you'll need to utilize this formula for a wide range of events – a child shower (for a young lady), a pink-themed party, a stunning Spring/Summer cake… there are so often when you'll require a heavenly starting with no outside help pink strawberry cake!

The base of this strawberry cake has genuine strawberries in it! It additionally has a stunning garnish of sugared strawberries making this cake an incredible flavorful strawberry treat!

The one "mystery" fixing to my cream cheddar icing that I think makes it the best is Vanilla Vean Paste. The glue has an increasingly serious vanilla flavor and adds perfect specks of beans to the icing. I cherish what the glue improves the situation this icing, yet unadulterated vanilla concentrate likewise is delightful in it's place.

Also try our recipe Strawberry Found Cake

Strawberries and Cream Cake #desserts #cake

A delicious, homemade-from-scratch best ever strawberry cake with a thick cream cheese frosting and garnished with sugared strawberries. The perfect cake for Mother's Day!

Strawberry Cake
  • 1 cup unsalted butter at room temperature
  • 2 cups white granulated sugar
  • 2 large eggs
  • 2 teaspoons freshly squeezed lemon juice
  • 2 cups + 3 tablespoons white flour
  • 5 tablespoons cornstarch
  • 3 tablespoons strawberry jell-o mix, dry (not prepared)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk (or milk mixed with lemon juice--check notes)
  • Optional: 3-4 drops red food coloring
  • 2/3 cup finely diced fresh strawberries
  • 1/2 cup unsalted butter softened
  • 1 package (8 ounces) full-fat cream cheese at room temperature, don't use low fat
  • 2 teaspoons pure vanilla extract (OR 1 teaspoon vanilla bean paste)
  • 3 to 4 cups powdered sugar (depending on desired consistency; I usually use 3 cups)
  • 1/4 teaspoon fine sea salt
  • Topping
  • 1 and 1/2 cups sliced strawberries
  • 1 and 1/2 tablespoons white granulated sugar

  1. Preheat the oven to 350 degrees F. Grease and flour a 9 x 13 pan and set aside.
  2. Beat the room temperature butter with hand mixers until light and creamy. Slowly add in the sugar until the mixture is light and fluffy.
  3. In another bowl, lightly beat the eggs and then add to the butter mixture and mix. Add in the freshly squeezed lemon juice. Beat in the buttermilk. If desired, add in the red food coloring here too and mix that in.
  4. In a separate bowl, sift together the flour and cornstarch 2-3 times and then add in the jell-o mix, baking soda, and salt. It is important to separate bowls so the cake isn't over-beaten which will result in a dense cake.
  5. Add the dry ingredients to the wet and beat at low speed until just combined.
  6. Remove the stems from the strawberries and finely chop. Add in the finely chopped strawberries to the cake.
  7. Pour the batter evenly in the prepared 9 x 13 pan.
  8. Bake for 30-40 minutes or until a toothpick comes out clean when inserted into the center.
  9. Cool the cake for at least one hour and then chill in the fridge for another hour.
  1. Beat the softened butter and room temperature cream cheese until completely creamy. Beat in the vanilla and salt. Slowly beat in the powdered sugar until smooth and your desired consistency.
  2. Spread the frosting evenly over the cake.
  3. Sugared Strawberry topping (optional)
  4. Stir together the sliced strawberries and sugar in a medium bowl. Let them stand at room temperature for about 20-30 minutes. Add them to the cake ONLY when serving and not beforehand.

Read more our recipe Iced Vanilla Thai Coffee

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