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 of 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!

What you need to make this Fresh Strawberry Cake:

strawberries
strawberry jello
butter
sugar
strawberry oil flavoring (or strawberry extract)
eggs
flour
baking powder
salt
baking soda
buttermilk

For the Frosting:

butter
cream cheese
strawberries
strawberry flavored oil
powdered sugar
fresh strawberries sliced for decorative garnish

How to make Fresh Strawberry Cake:

Preheat: Preheat oven to 350.
Grease pans: Grease 2 (9 inch) cake pans and line with parchment paper.
Cream: Cream together butter and sugar until fluffy.
Add all things strawberry: Add strawberries, the gelatin mixture and strawberry oil.
Add eggs: Add eggs one at a time.
Combine dry ingredients: In a medium bowl, sift together cake flour, baking powder, salt and baking soda.
Slowly add dry ingredients: Add flour mixture to butter mixture alternately with buttermilk, beating until just combined.
Divide: Divide between prepared cake pans.
Bake: Bake for 25 minutes or until a toothpick comes out clean.
Cool and remove from pans: Cool in pans for 10 minutes. Remove from pans and cool on wire racks.
Make frosting: 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, garnish and serve: Assemble the cake, frosting in between the two layers and all around. Garnish with fresh strawberries and serve.

How long will strawberries last in this cake?

Using fresh strawberries in this cake does mean that it doesn’t last very long. You can keep the cake refrigerated for around 3 days. Although it’s so delicious it probably won’t last longer than a day!

Use up fresh strawberries:

This cake is a great way to enjoy delicious fresh strawberries. Use them in both the batter and the frosting. Don’t let your berries go to waste!

Pan size for Fresh Strawberry Cake:

Here’s a look at the cake batter right before going into the oven. We opted to do 9 inch round pans, but you can do any size pan you’d like, just make sure to change your bake time to accommodate your pan size for optimal baking.

Frosting and garnishing cake:

This is a messy frosted kind of cake…the best kind! Sometimes if food is too pretty, I feel guilty eating it! (You too?!) After frosting, top your cake with fresh sliced strawberries. It really takes your eye away from the messy frosting and brings everything together.

How to mash strawberries:

There’s a few different ways to mash up strawberries, you can blend them up in a blender or a food processor. If you like them a little less mashed, you can finely chop and mash with a fork.

Fresh Strawberry Cake

When strawberries are in season, you have to make this cake!

Author Kami | NoBiggie.net

Ingredients

FOR THE CAKE:

3/4 cup strawberries mashed
1 3oz. package strawberry jello
3/4 cup butter softened
1 1/2 cups sugar
4 drops strawberry oil flavoring (or 1 tsp strawberry extract)
4 large eggs
2 1/2 cups cake flour
1 1/4 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup buttermilk

FOR THE FROSTING:

1 cup butter softened
1 package cream cheese softened
3/4 cup strawberries crushed
5 drops strawberry flavored oil (or 1 tsp strawberry extract)
4-5 cups powdered sugar
4-5 strawberries sliced for a garnish

Instructions

Preheat oven to 350.
Grease 2 (9inch) 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.