Fresh Strawberries. Is there a fruit much better than fresh Strawberries? No…no there isn’t. Unless it’s Peach Season. And then…there is no better fruit than Peaches. Well…until Watermelon Season…and then…well you get my point. I am a lover of all fruit. But as of right now…my favorite fruit is Strawberries!
After my latest trip to Pepper Place Farmer’s Market I saw SO much produce that I just wanted to take it all! But I since I couldn’t…I knew I wasn’t going to leave without one of the BEAUTIFUL buckets of Strawberries that seemed to stare at me with every turn. And since Memorial Day cookouts will be in full force this weekend, I decided that I should indulge in something other than my Updated, Old Fashioned Strawberry Pie (click the link if you missed it, because it’s a “can’t miss”). And trust me…that was a tough decision to make. So what could possibly come close to that goodness?? AHHHH….A Fresh, Beautiful, Sinful & Sweet…Homemade Strawberry Cake! YES!
Everything is fresh in this cake. No boxed cake mixes (even though you totally could), no over-sweetened frozen strawberries and no food coloring. I really don’t see the need for food coloring. But again…you could totally add it. So here is how this recipe starts.
This first step is really a taste preference. I didn’t use any of that frozen strawberry mixture that is loaded with sugar. Instead, I pureed my fresh strawberries with a tablespoon of sugar and juice of half a lemon. You don’t HAVE to add the sugar OR the lemon. But I tasted (or maybe had a small snack of) a few of the strawberries and wanted them just a TAD sweeter…and thought the lemon would just add a nice kick! So if you want to just puree them by themselves…that is just fine for this recipe!
Now that this done & out of the way…preheat your oven to 325 Degrees. Then sift together the dry ingredients in a mixer or a mixing bowl. The flour (I use White Lily), baking powder, lemon zest, salt & sugar.
Next add the wet ingredients and start mixing. The oil & vanilla first…then add the eggs & whites one at a time until the batter is mixed. Careful not to over mix. Then finally fold in your strawberry puree until just incorporated. [If you want to add the food coloring for a cake that is brighter pink color…here is where you would do that. Just mix in couple of drops of red food coloring at a time until the cake is the color you want it. Remember…a little goes a long way.] Now, back to the important stuff. Time to pour this mixture evenly into 2 separate 9″ pie pans that have been greased with Pam Cooking Spray. Then bake for 30-35 minutes.
Now for the icing…Cream Cheese. Strawberry Cream Cheese. Just saying those three words makes smile. Or want to grab a shot of insulin. 🙂 And this icing is just your classic Strawberry Cream Cheese that everyone’s Grandmother has made. With just a little lemon zest added. You beat the butter & cream cheese together until creamy. Then add the strawberry puree & vanilla. Once this is mixed…start adding the confectioner’s sugar a little at a time until the frosting is the consistency you like it. Then store in the fridge until ready to frost your cake.
Once the cakes are done…let them cool in the pan for about 10 minutes. Then remove them from the pans and let them cool completely before trying to start adding the frosting. But once they are cool…get to it!
Here is where you can get creative. Just make sure to put the icing in between each of the cakes, the sides and the top! If you want to make designs or make it smooth…it’s whatever you want to do! And for garnish…I’ve added Strawberries, Blueberries, Mint, Coconut…anything that I already have on hand to make it look pretty! So many different options for you to make this cake fit your occasion.
So here is my very plain…but ever so delicious…work of non-art.
But WOW…doesn’t that still look awfully yummy! Once I finish this post…I may just have another piece!
Let me know what you think! Be sure to send me some pics, leave me a comment or message me on Facebook or Twitter! And be sure to share the blog with your friends to sign up via email! Hope you Enjoy!
Homemade Fresh Strawberry Cake with Strawberry Cream Cheese Icing
2 lb Fresh Strawberries
1/2 Lemon, Juiced (optional)
1 tbsp Granulated Sugar (optional)
1. Slice the green tops off of the strawberries.
2. Place Strawberries, Lemon Juice & Sugar in a Blender and Puree. Keep a Chunky Consistency in the Puree.
3. Set aside.
2-9″ Pie Pans Greased with Non-Stick Vegetable Spray
3 c. All Purpose Flour
2 tbsp Baking Powder
1/2 Lemon Zested & Juiced
1 1/2 c. Fresh Strawberry Puree
1 tbsp Salt
2 c. Sugar
1 c. Vegetable Oil
2 Whole Eggs
4 Egg Whites
1 tbsp Vanilla
**3-4 drops Red Food Coloring (Optional)
1. Preheat Oven to 325 Degrees.
2. Sift together dry ingredients into a mixer or mixing bowl. Flour, Baking Powder, Salt & Lemon Zest.
3. Mix in vegetable oil then the vanilla.
4. Mix in eggs, one at a time, until incorporated.
5. Mix in strawberry puree (and optional food coloring) until incorporated.
6. Pour mixture evenly into the greased baking pans.
7. Bake for 30-35 minutes or until toothpick comes out clean in the center of the cake. Careful not to overcook.
8. Let cool in pan for 10 minutes. Then remove from the pans and let completely cool. Preferably on a wire rack.
9. Decorate with Strawberry Cream Cheese Icing making sure frosting is smooth between both cakes, sides & top.
10. Garnish with whole strawberries, blueberries, coconut, mint, etc.
11. Store in Refrigerator.
Strawberry Cream Cheese Icing
1 8oz Block of Cream Cheese, Softened (not low fat)
1 Stick of Unsalted Butter, Softened
1 tsp Pure Vanilla Extract
1/2 Lemon Zested
1/2 c. Strawberry Puree
4-5 c. Confectioners Sugar
1. Beat cream cheese & butter together until creamy.
2. Mix in Zest, Extract & Puree. Continue to mix on medium speed
3. Slowly mix in Confectioners Sugar a little at a time until you reach your desired consistency.
4. Store in refrigerator until ready to use.