I don’t have a witty story about this recipe. Unlike many of the other recipes on this blog, this recipe was neither passed on to me by a dear grandmother nor is it one that I’ve had in my repertoire for a long time. One day this spring I wanted a strawberry cake so I developed this recipe. It’s not perfect by any means. I’ve made it twice; the first time I made it in a bunt pan and cooked it for an hour… let’s just say that the cake came out dense and heavy. The second time I made it in a sheet cake pan and the cake was moister and less heavy. The “frosting” was the only item that was deliciously ‘perfect’ both times. I hope you enjoy! I welcome your recommendations!
Ingredients for cake
Preheat oven to 350 degrees F.
Beat salted butter at medium speed with an electric mixer until creamy; gradually add sugar, beating 5 or 6 minutes or until light and fluffy.
Add eggs, one at a time, beating until blended after each addition.
Stir in lemon juice and vanilla.
In separate bowl stir together flour and strawberry gelatin power, baking soda, and salt.
Add flour mixture to butter mixture alternately with buttermilk (start with flour mixture and end by adding flour mixture).
Beat at low speed just until blended. Stir in strawberry puree.
Spray and lightly flour a 13- x 9-inch cake pan. Spread batter in prepared pan.
Bake at 350 degrees F for 30 to 40 minutes or until a wooden tooth pick inserted comes out clean. Cool in pan on a wire rack for 30 minutes. Cool completely. Spread “frosting” on top and sides of cake. See recipe for frosting below.
Add powdered gelatin; beat until blended. Set aside.
Beat heavy cream and lemon juice at medium speed until foamy, increase speed to medium-high, and slowly add remaining 1/3 cup sugar, beating until stiff peaks form. Fold half of heavy cream mixture into cream cheese mixture; fold in remaining cream mixture. Use immediately or refrigerate. Garnish cake with sliced strawberries.