Name: Homemade Strawberry Cake with Lemon Frosting
Prep time: 30 min
Cook time: 30 min
Total time: 2 h
Cuisine: American
Ingredients: 9 oz cream cheese (softened to room temperature, about 70°F); 0.85 cup butter (preferably Kerrygold unsalted butter); 1.85 cups sugar; 4 eggs; 3.25 cups cake flour (preferably King Arthur cake flour); 2 tsp baking powder; 0.5 tsp baking soda; 0.75 tsp salt; 1 cup strawberry puree (strained to remove seeds); 2.5 tsp strawberry extract; 0.25 cup vegetable oil; pink coloring gel; 0.5 cup sugar (for lemon syrup); 0.33 cup water; 3 tbsp lemon juice (freshly squeezed); 1.6 cups butter (for lemon frosting); 9 oz cream cheese (preferably Philadelphia brand); 0.25 cup lemon juice (for frosting); 1.75 tsp lemon extract; 1.5 lemons zest (finely grated); 7.75 cups powdered sugar; 10 strawberries (sliced into 1/4-inch pieces); lemon wedges (for serving)

Description

A delightful homemade strawberry cake layered with refreshing lemon frosting, perfect for any occasion.

Ingredients

Scale

9 oz cream cheese (softened to room temperature, about 70°F)
0.85 cup butter (preferably Kerrygold unsalted butter)
1.85 cups sugar
4 eggs
3.25 cups cake flour (preferably King Arthur cake flour)
2 tsp baking powder
0.5 tsp baking soda
0.75 tsp salt
1 cup strawberry puree (strained to remove seeds)
2.5 tsp strawberry extract
0.25 cup vegetable oil
pink coloring gel
0.5 cup sugar (for lemon syrup)
0.33 cup water
3 tbsp lemon juice (freshly squeezed)
1.6 cups butter (for lemon frosting)
9 oz cream cheese (preferably Philadelphia brand)
0.25 cup lemon juice (for frosting)
1.75 tsp lemon extract
1.5 lemons zest (finely grated)
7.75 cups powdered sugar
10 strawberries (sliced into 1/4-inch pieces)
lemon wedges (for serving)

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Instructions

Preheat your oven to 325°F and grease three 8-inch round cake pans.
In one bowl, whisk together the cake flour, baking powder, baking soda, and salt; set aside.
In a second bowl, combine the vegetable oil, strawberry puree, strawberry extract, and pink coloring gel.
In a large mixing bowl, beat the softened butter and cream cheese until smooth, then add sugar and beat until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Alternate adding the dry and wet mixtures, starting and ending with the dry mixture.
Divide the batter evenly among three pans and smooth the tops. Bake for 28-30 minutes.
Cool the cakes in their pans for 5-10 minutes before turning out onto wire racks to cool completely.
Prepare the lemon syrup by boiling sugar and water, then add lemon juice and zest, and cool to room temperature.
For the lemon frosting, beat softened butter and cream cheese, then gradually add powdered sugar, followed by lemon juice, lemon extract, and lemon zest.
Layer the first cake on a serving plate, brush with lemon syrup, spread lemon frosting, and add sliced strawberries.
Repeat for the second layer, then place the third layer on top and frost the entire cake.
Refrigerate for at least 1 hour before slicing and serve with lemon wedges.

Notes

Make sure all ingredients are at room temperature for the best texture.
Strain the strawberry puree for a smoother cake crumb.
Optional: Add more or less pink coloring gel to achieve the desired color.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 35g
Sodium: 300mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 1g
Protein: 5g
Cholesterol: 80mg