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Strawberry Cake with Cream Cheese Frosting
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4.25 from 4 votes

Strawberry Cake with Cream Cheese Icing

This strawberry cake is a light, moist cake and made with fresh strawberries! Topped with a homemade rich and delicious whipped cream cheese icing!
Prep Time30 minutes
Cook Time45 minutes
Course: Dessert
Cuisine: American
Servings: 10 servings
Calories: 643kcal
Author: Jennifer Fishkind

Ingredients

Strawberry Cake Ingredients

  • 2 ½ cups flour
  • 1 ¾ cups granulated sugar
  • 1 tablespoons baking powder
  • ½ teaspoon salt
  • ½ cup buttermilk
  • ¾ cup vegetable oil
  • 1 cup strawberries fresh and finely chopped
  • ¼ cup strawberry jam
  • 4 eggs
  • 1 tablespoons vanilla
  • 2-3 drops red food coloring if desired

Strawberry Cream Cheese Frosting Ingredients

  • 1 brick cream cheese cut into cubes
  • ¾ cup granulated sugar
  • 1 ½ cups whipping cream
  • 1 teaspoon vanilla
  • 1 cup strawberries fresh and finely chopped
  • 3-4 drops red food coloring optional

Instructions

Strawberry Cake Instructions

  • Pre-heat oven to 350 degrees. Line  (2)  8 inch cake pans with parchment paper. Set aside.
  • Finely chop 1 cup of strawberries place in a small bowl and sprinkle with 1 tablespoon of sugar and place in the refrigerator while prepping remaining cake ingredients.
  • Cream Oil and Sugar until light and fluffy.
  • With mixer on low speed beat in eggs one at a time, followed by vanilla. Slowly add in dry ingredients until combined. Mix in Strawberry jam and add in food coloring if using. Do not over mix!
  • Fold in Strawberries. 
  • Divide cake batter into 2 prepared pans.Bake for 40-45 minutes. Let cool for 5 minutes. Invert onto cooling racks. 
  • Once cool, split each cake into 2 layers (for a total of 4). Wrap in plastic and set aside.
  • Next you will be preparing the frosting.

Strawberry Whipped Cream Cheese Icing

  • Cream the sugar, vanilla, and cream cheese for about two minutes on medium high speed. Slowly add whipped cream with the mixer running on medium high for 2-3 minutes. Mix in the red food coloring (if using). Lastly, fold in the finely chopped strawberries.
  • *Frost the cake immediately, otherwise the frosting will have to be chilled and re-whipped!
  • Fill a piping bag with a star attachment or a large round tip and pipe icing to fill the cake layers. Spread the icing with an offset spatula, and place the next cake layer on top until each layer has been filled.
  • Spread a large dollop of icing on the very top layer and smooth it across the top with light strokes, allowing it to spill over the edges. Smooth the edges and continue this technique as needed to cover the entire cake.
  • Once the cake is covered, allow it to chill in the refrigerator to firm up. When ready to serve, garnish with whole strawberries. Make sure to keep any leftover cake in the fridge!

Nutrition

Calories: 643kcal | Carbohydrates: 84g | Protein: 7g | Fat: 32g | Saturated Fat: 22g | Cholesterol: 116mg | Sodium: 173mg | Potassium: 273mg | Fiber: 2g | Sugar: 56g | Vitamin A: 640IU | Vitamin C: 17.9mg | Calcium: 110mg | Iron: 2mg