A delicious, made-from-scratch, best-ever Strawberries and Cream Cake with a thick cream cheese frosting and garnished with sugared strawberries. The perfect cake for Mother’s Day!
Strawberries and Cream Cake
Right in time for Mother’s Day, I’ve got you covered for dessert! ๐ This Strawberries and Cream Cake is relatively simple to make (no worrying about different pans and layering cakes with frosting in between), moist and flavorful, packed with strawberries, and it’s beautiful! I mean, who could ask for more?! And after your mom absolutely flips over this cake, then you’ll want to use this recipe for all kinds of occasions – a baby girl shower, a pink-themed party, Easter Sunday, a gorgeous spring/summer cake…there are so many times when you’ll need a delicious-from-scratch pink strawberry cake!
More Strawberry Desserts:
- Mini Vanilla Cheesecakes with Strawberry Sauce
- Frozen Strawberry Ice Cream Pie
- Strawberry Pretzel Salad
- Strawberry Scones
- Strawberry Milkshake
Strawberries and Cream Cake
Ingredients
Strawberry Cake
- 1 cup unsalted butter, at room temperature
- 2 cups white granulated sugar
- 2 large eggs
- 2 teaspoons freshly squeezed lemon juice
- 2 cups + 3 tablespoons white flour
- 5 tablespoons cornstarch
- 3 tablespoons strawberry jell-o mix, dry (not prepared)
- ยฝ teaspoon baking soda
- ยฝ teaspoon salt
- 1 cup buttermilk (or milk mixed with lemon juice--check notes)
- Optional: 3-4 drops red food coloring
- โ cup finely diced fresh strawberries
Frosting
- ยฝ cup unsalted butter softened
- 1 package (8 oz.) full-fat cream cheese at room temperature, don't use low fat
- 2 teaspoons pure vanilla extract (OR 1 teaspoon vanilla bean paste)
- 3 to 4 cups powdered sugar (depending on desired consistency; I usually use 3 cups)
- ยผ teaspoon fine sea salt
Topping
- 1 ยฝ cups sliced strawberries
- 1 ยฝ tablespoons white granulated sugar
Instructions
Cake:
- Preheat the oven to 350 degrees F. Grease and flour a 9x13-inch pan and set aside.
- Beat the room-temperature butter with a hand mixer until light and creamy. Slowly add in the sugar until the mixture is light and fluffy.
- In another bowl, lightly beat the eggs; add to the butter mixture and mix. Add in the freshly squeezed lemon juice. Beat in the buttermilk (See Note 1.). If desired, add in the red food coloring and mix that in.
- In a separate bowl, sift together the flour and cornstarch and then add in the Jell-O mix, baking soda, and salt. It is important to use separate bowls so the cake isn't over-beaten-- which will result in a dense cake.
- Add the dry ingredients to the wet and beat at low speed until just combined.
- Remove the stems from the strawberries and chop finely. Add the finely chopped strawberries to the cake batter.
- Pour the batter evenly into the prepared pan.
- Bake for 30-40 minutes or until a toothpick comes out clean when inserted into the center.
- Cool the cake for at least one hour and then refrigerate for another hour.
Frosting:
- Beat the softened butter and room temperature cream cheese until completely creamy. Beat in the vanilla and salt. Slowly beat in the powdered sugar until smooth and your desired consistency.
- Spread the frosting evenly over the cake.
Sugared Strawberry topping (optional)
- Stir together the sliced strawberries and sugar in a medium bowl. Let them stand at room temperature for about 20-30 minutes to develop the syrup. Add them to the cake ONLY when serving and not beforehand.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How long would I bake if I split it into 2 8 in pans?
Sorry I haven’t ever tested this recipe in different sized pans; baking is finicky I can’t guarantee it will work the same!