What is better than a strawberry cake? We would say that it would be for sure the Whipped cream cheese frosting strawberry cake.
Collect all the ingredients and preheat the oven to 350 degrees.
This the best pan to use for this recipe
Cream butter and sugar at medium speed with an electric mixer until fluffy and pale in color – about 3-4 min.
Add eggs, 1 at a time, beating for a few seconds between eggs. Beat in vanilla and lemon juice.
In a separate bowl, stir together cake flour, strawberry flavored gelatin, baking soda and salt. Add flour mixture to creamed butter mixture and alternate with buttermilk, ending with flour mixture. Blend on low speed until incorporated.
Fold in diced strawberries.
Grease and flour a 9x13-inch baking pan and line with parchment paper.
Allow a couple of inches of parchment paper to drop over the edges of the pan. Spray parchment with cooking spray and pour batter into prepared pan.
Smooth batter evenly.
Bake at 350 degrees for 30 to 35 min or until a toothpick inserted in the center comes out clean.
Cool in pan on a wire rack for 30 min.
Using flaps of parchment paper as handles lift cake from pan.
Turn the cake over onto the wire rack and cool completely.
Beat cream cheese and 1/3 cup confectioners' sugar until smooth; add strawberries and beat until just blended.
Beat cream and lemon juice at medium speed until foamy; increase speed to medium-high. Slowly add remaining 1/3 c sugar and beat until stiff peaks form.
Using a spatula, fold half of the cream mixture into the cream cheese mixture; fold in the remaining cream mixture.
Spread Strawberry Frosting on top and sides of cake.
Ingredients
Directions
Collect all the ingredients and preheat the oven to 350 degrees.
This the best pan to use for this recipe
Cream butter and sugar at medium speed with an electric mixer until fluffy and pale in color – about 3-4 min.
Add eggs, 1 at a time, beating for a few seconds between eggs. Beat in vanilla and lemon juice.
In a separate bowl, stir together cake flour, strawberry flavored gelatin, baking soda and salt. Add flour mixture to creamed butter mixture and alternate with buttermilk, ending with flour mixture. Blend on low speed until incorporated.
Fold in diced strawberries.
Grease and flour a 9x13-inch baking pan and line with parchment paper.
Allow a couple of inches of parchment paper to drop over the edges of the pan. Spray parchment with cooking spray and pour batter into prepared pan.
Smooth batter evenly.
Bake at 350 degrees for 30 to 35 min or until a toothpick inserted in the center comes out clean.
Cool in pan on a wire rack for 30 min.
Using flaps of parchment paper as handles lift cake from pan.
Turn the cake over onto the wire rack and cool completely.
Beat cream cheese and 1/3 cup confectioners' sugar until smooth; add strawberries and beat until just blended.
Beat cream and lemon juice at medium speed until foamy; increase speed to medium-high. Slowly add remaining 1/3 c sugar and beat until stiff peaks form.
Using a spatula, fold half of the cream mixture into the cream cheese mixture; fold in the remaining cream mixture.
Spread Strawberry Frosting on top and sides of cake.