Strawberry Cake is a delightful dessert that showcases the natural sweetness and vibrant color of fresh strawberries. The combination of moist cake layers and creamy frosting makes it a beloved treat for celebrations, special occasions, and simply indulging in the delicious flavors of summer.

The history of using strawberries in desserts can be traced back centuries. Wild strawberries have been consumed since ancient times, and cultivation of strawberries began in Europe during the late 18th century. By the 19th century, strawberry recipes started appearing in cookbooks, and various strawberry-based desserts became popular across different cultures.

The use of strawberries in cakes gained significant popularity in the United States during the mid-20th century, especially with the advent of commercially available strawberry-flavored gelatin (like Jell-O) that brought a convenient way to incorporate strawberry flavor into desserts. Over time, the strawberry cake evolved with different variations, incorporating fresh strawberries, strawberry puree, or strawberry-flavored extracts.

Today, Strawberry Cake remains a cherished dessert that captures the essence of summer and delights taste buds with its sweet, fruity, and creamy goodness.

INGREDIENTS

• 1 cup unsalted butter, at room temperature
• 2 cups white sugar
• 4 large eggs
• 2 teaspoons freshly squeezed lemon juice
• 2 cups plus 3 tablespoons flour
• 2 tablespoons cornstarch
• 2 tablespoons strawberry Jell-O mix (dry)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 2/3 cup chopped fresh strawberries

Frosting:

• 1/2 cup unsalted butter, softened
• 1 (8 ounces) package of full-fat cream cheese, at room temperature
• 2 teaspoons vanilla extract
• 4-4 and 1/2 cups powdered sugar

Topping:

• 1 and 1/2 cup sliced strawberries
• 1 and 1/2 tablespoon white sugar

INSTRUCTIONS

Cake:

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×13-inch pan and set it aside.
2. In a bowl, beat the room temperature butter with hand mixers until light and creamy.
3. Slowly add the white sugar to the butter, beating until the mixture is light and fluffy.
4. In another bowl, lightly beat the eggs, then add them to the butter-sugar mixture along with the freshly squeezed lemon juice. Beat in the buttermilk as well.
5. In a separate bowl, sift together the flour and cornstarch 2-3 times. Then, add the strawberry Jell-O mix, baking soda, and salt to the dry ingredients.
6. Add the dry ingredients to the wet ingredients and beat at low speed until just combined.
7. Remove the stems from the fresh strawberries and finely chop them. Add the finely chopped strawberries to the cake batter.
8. Pour the batter evenly into the prepared 9×13-inch pan.
9. Bake for 30-40 minutes or until a toothpick comes out clean when inserted into the center.
10. Cool the cake for at least one hour, then chill it in the fridge for another hour.

Frosting:

1. Beat the softened butter and room temperature cream cheese together until completely creamy.
2. Beat in the vanilla extract.
3. Slowly beat in the powdered sugar until smooth and reach your desired consistency.
4. Spread the frosting over the cooled cake.

Sugared Strawberry Topping:

1. Stir together the sliced strawberries and sugar in a medium bowl.
2. Let the strawberries stand at room temperature for about 20-30 minutes.
3. Add the sugared strawberries on top of the cake when serving (not beforehand).

Now, your delicious Strawberry Cake is ready to be served and enjoyed! The combination of moist strawberry-infused cake layers, creamy frosting, and fresh sugared strawberry topping makes it a delightful dessert that will surely impress your guests and loved ones.