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This is a beautiful spring celebration cake, that pairs perfectly with sunshine and joy, and also happens to be one of the most delicious desserts I have ever tasted.


strawberries and cream sheet cake

1 cup butter, softened

2 cups sugar

2 eggs

2 teaspoons fresh lemon juice

1 teaspoon vanilla extract

2 1/2 cups cake flour

2 tablespoons gelatin

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup buttermilk

2/3 cup chopped fresh strawberries

strawberry frosting

fresh strawberries to garnish

Heat oven to 350F. Beat butter at medium speed with an electric mixer until creamy, gradually add sugar, beating 4 to 5 minutes or until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition. Beat in lemon juice and vanilla.

Stir together flour, gelatin, baking soda and salt. Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended. Stir in strawberries.

Grease and flour a 13-by-9 inch pan, line with parchment paper, allowing 2 to 3 inches to extend over long sides. Lightly grease paper with cooking spray. Spread batter in prepared pan.

Bake for 30 to 40 minutes, or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack 30 minutes. Lift cake from pan, using parchment paper sides as handles. Invert cake onto wire rack, gently remove parchment paper. Cool completely. Spread strawberry frosting on cake.


1 (8-ounce) package of cream cheese, softened

2/3 cup sugar, divided

2/3 cup chopped fresh strawberries

1 1/2 cups cream

zest of 1 lemon

2 tablespoons fresh lemon juice

Beat cream cheese and 1/3 cup sugar with an electric mixer until smooth, add strawberries and beat until blended.

Beat cream, zest and juice at medium speed until foamy, increase speed to medium-high and sloshy, add remaining 1/3 cup sugar, beating until stiff peaks form. Fold half of cream mixture into cheese mixture, fold in remaining cream mixture.


Recipe adapted from Southern Living, April 2014