I came across this strawberry cake with strawberry cream cheese frosting recipe on the web a few years ago. I think I was looking up southern recipes. It seems that this was a “favorite soul food dessert”. Now, I’m no stranger to soul food, but I’ve never seen or heard of strawberry cake in my travels. Caramel cake? Yes. Coconut cake? Yes. Even 7up Cake? Yes, but not strawberry. I need to see what this cake was all about.
I never made a cake with jam before. I was afraid that the cake may be a little too sweet, so I cut back on the sugar. I also added a little strawberry extract just in case. And I also used buttermilk instead of whole. I’m convinced that it makes a richer, more moist cake. I’ve never made this cake before and I’ve already made so many adjustments! Typically, when I make a recipe for the first time, I tend to follow it exactly; you may learn something new. This time I threw caution to the wind and went for it.
This cake was pretty good. Just from the color I wanted it to taste like the box mix strawberry cakes I had as a kid, and this was actually pretty close, but from scratch. The cake wasn’t overly sweet and had a light strawberry flavor. I’ve always been a big fan of cream cheese frosting. It gives the perfect slight “tang” to the sweetness of the strawberry cake. I think one of my favorite things about this recipe was the color. It made me feel so girly!
strawberry cake with strawberry cream cheese frosting
for the cake:
- 16 tablespoons (2 sticks) unsalted butter, softened
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup buttermilk
- ½ cup seedless strawberry jam
- red food coloring, optional
- 1 ½ cups sugar
- 1 cup canola oil
- 1 teaspoon vanilla
- ½ teaspoon strawberry extract
- 3 eggs
for the frosting:
- 8 oz (1 brick) cream cheese, softened
- 8 tablespoons (1 stick) unsalted butter, softened
- 3 cups confectioners' sugar, sifted
- 1 teaspoon strawberry extract
- red food coloring, optional
- dash of salt
make the cake:
Heat oven to 350°F. Line two 9-inch round cake pans with parchment paper; set aside. Whisk together flour, baking powder, and salt in a medium bowl; set aside. Whisk together milk, jam, and food coloring (to your desired color) in a small bowl; set aside. In the bowl of an electric mixer, beat together sugar, oil, vanilla, and eggs on medium-high speed until pale and smooth, 2 – 3 minutes. In 3 additions, alternately add dry and wet ingredients to sugar mixture, beginning and ending with dry; mix until combined. Divide batter between prepared pans and smooth tops; bake until a toothpick inserted in the middle of cakes comes out clean, about 35-40 minutes. Let cool 15 minutes, remove from pans and cool completely.
make the frosting:
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth. Add the butter and beat until smooth, scraping down the sides as needed. Add food coloring (optional) and mix until you’ve reached your desired color. Sift the confectioners’ sugar into the bowl, then add the vanilla extract and dash of salt and beat until light and fluffy, about 2 minutes. Place one cake upside down on a cake stand, and spread 1/3 frosting over top. Cover with second cake, top side up; frost top and sides of cakes with remaining frosting.