Strawberries and Cream Cake

• Produce

  • 2/3 cup Strawberries, fresh
  • 1 1/2 cups Strawberries

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 2 tsp Lemon juice, freshly squeezed

• Baking & Spices

  • 1/2 tsp Baking soda
  • 5 tbsp Cornstarch
  • 2 3/16 cups Flour, white
  • 4 cups Powdered sugar
  • 1/4 tsp Salt
  • 3 tbsp Strawberry jell-o mix, dry
  • 2 tsp Vanilla extract
  • 2 1/8 cups White sugar

• Dairy

  • 1 1/2 cup Butter, unsalted
  • 1 cup Buttermilk
  • 1 package Cream cheese, full-fat

Found on chelseasmessyapron.com

Description

Directions

• Preheat the oven to 350 degrees F. Grease and flour a 9 x 13 pan and set aside.
• Beat the room temperature butter with hand mixers until light and creamy. Slowly add in the sugar until the mixture is light and fluffy,
• In another bowl, lightly beat the eggs and then add the mixture and mix along with the freshly squeezed lemon juice. Beat in the buttermilk.
• In a separate bowl, sift together the flour and cornstarch 2-3 times and then add in the jell-o mix, baking soda, and salt. It is important to separate bowls so the cake isnt 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 finely chop. Add in the finely chopped strawberries to the cake.
• Pour the batter evenly in the prepared 9 x 13 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 chill in the fridge for another hour.
• Beat the softened butter and room temperature cream cheese until completely creamy. Beat in the vanilla. Slowly beat in the powdered sugar until smooth and your desired consistency.
• Spread the frosting over the cake
• Stir together the sliced strawberries and sugar in a medium bowl. Let them stand at room temperature for about 20-30 minutes. Add them to the cake ONLY when serving and not beforehand.