Let’s bake a cake! …A fresh strawberry cake with cream cheese strawberry frosting. If you’re lucky enough to have fresh strawberries straight from your garden, or fresh strawberries straight from your grocery store, either way, they’re made for this cake! We’re crazy for strawberries around here, and most the time they end up sliced on Nutella toast for breakfast or frozen in a smoothie, but sometimes you’ve just got to upgrade those delicious berries to a cake. If you have a strawberry lover at your house, surprise them with this cake, and they’ll love you forever!
Are you a chocolate cake kind of person or more of a berries for dessert kind of person? How about a chocolate covered strawberry kind of person? Now that’s the best of both worlds! No chocolate here today, but now I’m thinking that needs to be the next cake we make…a chocolate strawberry cake!
Here’s a look at the cake batter right before going into the oven. We opted to do 8 inch round pans, but you can do any size pan you’d like.
This is a messy frosted kind of cake…the best kind! Sometimes if food is too pretty, I feel guilty eating it! (You too?!) The fresh sliced strawberry garnish really takes your eye away from the messy frosting.
Don’t you think strawberries are so pretty?!
Fresh Strawberry Cake
- FOR THE CAKE:
- 3/4 cups mashed strawberries
- 3 oz. strawberry jello
- 3/4 cup softened butter
- 1 1/2 cups sugar
- 4 drops strawberry oil flavoring or 1 tsp strawberry extract
- 4 eggs
- 2 1/2 cups cake flour
- 1 1/4 teaspoons baking powder'
- 3/4 tsp salt
- 1/2 tsp baking soda
- 1/2 cup buttermilk
- FOR THE FROSTING:
- 1 cup butter softened
- 1 package of cream cheese softened
- 3/4 cup crushed strawberries
- 5 drops strawberry flavored oil or 1 tsp strawberry extract
- 4-5 cups powdered sugar
Preheat oven to 350.
Grease 2 9"cake pans and line with parchment paper.
Cream butter and sugar until fluffy.
Add strawberries, the gelatin mixture and strawberry oil.
Add eggs one at a time.
In a medium bowl, sift together cake flour, baking powder, salt and baking soda.
Add flour mixture to butter mixture alternately with buttermilk, beating until just combined.
Divide between prepared cake pans.
Bake for 25 minutes or until a toothpick comes out clean.
Cool in pans for 10 minutes. Remove from pans and cool on wire racks.
Mix all the frosting ingredients together while the cake is baking. You can thin the frosting out with milk if it’s too thick.
Assemble the cake, frosting in between the two layers and all around. Garnish with fresh strawberries and serve.
Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!