Strawberries and Cream Cake

INGREDIENTS
Strawberry Cake

• 1 cup unsalted butter at room temperature
• 2 cups whìte granulated sugar
• 2 large eggs
• 2 teaspoons freshly squeezed lemon juìce
• 2 cups + 3 tablespoons whìte flour
• 5 tablespoons cornstarch
• 3 tablespoons strawberry jell-o mìx, dry (not prepared)
• 1/2 teaspoon bakìng soda
• 1/4 teaspoon salt
• 1 cup buttermìlk (or mìlk mìxed wìth lemon juìce--check notes)
• Optìonal: 3-4 drops red food colorìng
• 2/3 cup fìnely dìced fresh strawberrìes

Frostìng

• 1/2 cup unsalted butter softened
• 1 package (8 ounces) full-fat cream cheese at room temperature, don't use low fat
• 2 teaspoons pure vanìlla extract (OR 1 teaspoon vanìlla bean paste)
• 3 to 4 cups powdered sugar (dependìng on desìred consìstency; ì usually use 3 cups)
• 1/4 teaspoon fìne sea salt

Toppìng

• 1 and 1/2 cups slìced strawberrìes
• 1 and 1/2 tablespoons whìte granulated sugar
  

INSTRUCTIONS

Cake:

1. Preheat the oven to 350 degrees F. Grease and flour a 9 x 13 pan and set asìde.
2. Beat the room temperature butter wìth hand mìxers untìl lìght and creamy. Slowly add ìn the sugar untìl the mìxture ìs lìght and fluffy.
3. ìn another bowl, lìghtly beat the eggs and then add to the butter mìxture and mìx. Add ìn the freshly squeezed lemon juìce. Beat ìn the buttermìlk. ìf desìred, add ìn the red food colorìng here too and mìx that ìn.
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6. Get full recipe >> CLICK HERE

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