Made this cake for my daughter’s birthday and it was delicious. Yay for summer bdays!”
This recipe combines the light and fluffy texture of a strawberry cake with a creamy strawberry frosting, creating a delightful dessert bursting with strawberry flavor.
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Strawberry Frosted Strawberry Cake: A Double Dose of Strawberry Delight
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Ingredients:
For the Cake:
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| Ingredient | Quantity |
|---|---|
| Cake Flour | 2 1/2 cups |
| Baking Powder | 2 teaspoons |
| Baking Soda | 1/2 teaspoon |
| Salt | 1/2 teaspoon |
| Unsalted Butter (room temperature) | 3/4 cup (1 1/2 sticks) |
| Sugar | 1 1/2 cups |
| Egg Whites (room temperature) | 5 |
| Lemon Juice | 2 teaspoons |
| Vanilla Extract | 1 1/2 teaspoons |
| Greek Yogurt | 1/3 cup |
| Whole Milk | 1/2 cup |
| Strawberries (chopped or diced) | 1 cup |
For the Frosting:
| Ingredient | Quantity |
|---|---|
| Cream Cheese (room temperature) | 1 (8 oz.) package |
| Unsalted Butter (room temperature) | 1/2 cup (1 stick) |
| Powdered Sugar | 3 cups |
| Lemon Juice (freshly squeezed) | 2-3 tablespoons |
| Strawberries (diced) | 2/3 cup |
Instructions:
-
Preheat and Prep (10 minutes):
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×13 inch baking pan or line it with parchment paper for easy removal.
-
Dry Ingredients (5 minutes):
- In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
-
Creaming the Butter and Sugar (5 minutes):
- In a large mixing bowl, cream together the room temperature butter and sugar until light and fluffy.
-
Adding the Wet Ingredients (5 minutes):
- One at a time, add the egg whites to the creamed butter and sugar mixture, mixing well after each addition.
- Then, stir in the lemon juice, vanilla extract, and Greek yogurt until well combined.
-
Alternating Wet and Dry Ingredients (5 minutes):
- Gradually add the dry ingredients to the wet ingredients in batches, mixing until just combined after each addition.
- Slowly pour in the milk while continuing to mix until the batter is smooth and well incorporated.
-
Folding in the Strawberries (2 minutes):
- Gently fold the chopped or diced strawberries into the cake batter until they are evenly distributed.
-
Baking the Cake (25-30 minutes):
- Pour the batter into the prepared baking pan and spread it out evenly.
- Bake the cake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool completely in the pan on a wire rack.
-
Preparing the Frosting (5 minutes):
- In a large mixing bowl, using an electric mixer, beat together the room temperature cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar and mix until well combined.
-
Adding Flavor to the Frosting (5 minutes):
- Stir in the freshly squeezed lemon juice until the frosting reaches your desired consistency, adding more or less lemon juice for a sweeter or tangier flavor.
- Gently fold in the diced strawberries until they are evenly distributed throughout the frosting.
-
Frosted Delight (5 minutes):
- Once the cake has cooled completely, spread the strawberry frosting evenly over the top of the cake.
- Serve and Enjoy!
- Slice the cake into squares and serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
