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Strawberry Cake With Cream Cheese Icing

Fresh Strawberry Cake With Cream Cheese Icing Recipe

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Prep Time 30 minutes
Cook Time 28 minutes
Total Time 58 minutes
Servings: 12 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1 lb fresh or frozen strawberries, hulled and chopped
  • 2 ½ cups all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • ¾ cup unsalted butter, softened
  • 1 ¾ cups granulated sugar
  • 3 large eggs, room temperature
  • 2 tsp vanilla extract
  • ½ cup buttermilk, room temperature
  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened (for icing)
  • 3 ½ cups powdered sugar, sifted
  • 1 tsp vanilla extract (for icing)
  • Pinch of salt (for icing)

Method
 

  1. Cook strawberries and ¼ cup sugar over medium heat for 12 to 15 minutes until thick. Cool completely.
  2. Preheat oven to 350°F (175°C). Grease two 8-inch round pans and line with parchment. Cream the remaining 1 ½ cups sugar and ¾ cup butter until fluffy, then beat in eggs one at a time and vanilla.
  3. Whisk flour, baking powder, and salt. Add to butter mixture in three parts, alternating with buttermilk. Fold in cooled strawberry puree. Divide into pans.
  4. Bake for 25 to 28 minutes, until a toothpick comes out with moist crumbs. Cool in pans 10 minutes, then turn out to cool completely.
  5. Beat cream cheese and ½ cup butter for the icing until smooth. Add vanilla and salt, then powdered sugar; beat until fluffy. Frost the cooled layers and slice.

Notes

The cake layers need to cool completely before you frost them, which will take about 1 hour. You can speed that up by popping them in the fridge after they have cooled for 30 minutes on the rack. The icing is easier to spread if you make it while the cakes are cooling.