Thursday, May 1, 2014

Fresh Strawberry Cake

This is a great Spring cake to make with fresh, local strawberries!  I had just gone out to my favorite local place for fresh strawberries (Willard Farms) and came home with 4 gallons of fresh berries when I baked this cake.  It is is full of strawberry flavor and tastes amazing topped with cream cheese frosting.

1 cup butter, softened
2 cups sugar
2 large eggs
2 tsp. fresh lemon juice
1 tsp. vanilla extract
2 1/2 cups cake flour
2 tbls. strawberry-flavored gelatin
1/2 tsp. baking soda
1/4 tsp. table salt
1 cup buttermilk
2/3 cup chopped fresh strawberries 
Garnish: fresh strawberries (optional)

Preheat oven to 350 degrees. 

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating 4 to 5 minutes or until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition. Beat in lemon juice and vanilla.

Stir together flour and next 3 ingredients; add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended. Stir in strawberries.

Spray a 13- x 9-inch pan with baking spray (or grease and flour). Spread batter in prepared pan.

Bake for 30 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool completely on a wire rack (about 1 hour). 

1/4 cup butter, softened
cream cheese, softened
confectioners' sugar
vanilla extract
1-2 tsp cream

To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Frost the cooled cake.