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This year (like most years) I was signed up for dessert for Easter dinner. There were so many delicious looking treats on Pinterest that I put them all together in one post to share last week. I had such a hard time deciding which one to make until I stumbled across this Strawberry Cake with Lemon Cream Cheese Frosting on Gonna Want Seconds. Strawberry and lemon are so great for spring and summer! It was exactly what I was looking for, and I was NOT disappointed! The frosting is THE. BEST. EVER. Seriously. It’s literally the greatest thing I’ve eaten since the first time I tried Nutella.
I made the cake the day before and just left it covered on the counter. The frosting needs to be made just before you serve it because it has fresh whipped cream in it. You could probably replace the whipping cream with Cool Whip, but it won’t taste the same. I know, I’m a whipped cream snob now. 🙂 Just trust me and make this all from scratch. I think it was the first time I ever baked a cake without using a box mix. I’d never even bought cake flour before. Let me tell you, I have been missing out!
Strawberry Cake with Lemon Cream Cheese Frosting
- 1 cup butter room temperature
- 2 cups sugar
- 2 eggs
- 2 tsp fresh lemon juice
- 1 tsp vanilla extract
- 2 1/2 cups cake flour
- 2 tbsp strawberry Jello gelatin powder
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1 cup buttermilk well-shaken
- 2/3 cup fresh chopped strawberries
- 8 oz cream cheese room temperature
- 2/3 cup sugar divided
- 2/3 cup fresh strawberries chopped
- 1 1/2 cups heavy whipping cream
- 3 tbsp fresh lemon juice
- For the Cake
- Preheat oven to 350 degrees. Spray a 9 X 13 inch baking dish with nonstick cooking spray.
- Using a stand mixer (if you have one), beat butter until creamy. Slowly add sugar then continue to beat until it's fluffy. Add eggs one at a time, and beat after each until incorporated. Add lemon juice and vanilla and mix in.
- In another bowl combine flour, strawberry jello, baking soda and salt. Add the flour mixture to butter mixture alternating with the buttermilk (a little at a time of each) until mixed well. Gently stir in strawberries.
- Pour batter into prepared baking pan and bake in preheated oven for 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool cake completely.
- For the frosting:
- In a large bowl, beat the cream cheese with 1/3 cup of sugar until mixture is smooth. Fold in strawberries.
- In another bowl, beat the whipping cream and lemon juice until mixture is frothy. Continue beating on medium-high speed and gradually add the remaining 1/3 cup sugar. Beat until mixture forms stiff peaks. Fold half of whipped cream mixture into the cream cheese mixture until just incorporated. Fold in the rest of the whipped cream mixture.
- Spread on top of the cake and serve immediately. Refrigerate any leftovers.
I’ve always liked cream cheese frosting, but adding fresh whipped cream to it makes it lighter and a little less rich. You could replace the strawberry with any kind of fruit or berry that you prefer. This is now going to be my frosting of choice for all cupcakes and cakes in my future!
I’m not sure if everyone enjoyed my strawberry cake as much as I did, but we did all have a wonderful Easter together!
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