DELICIOUS MOIST Homemade Strawberry Cake 🍓 w/ REAL Strawberries! Perfect for a Cookout ❤️

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Defrost 1 cup of frozen strawberries in the microwave.

Add 2 tablespoons of sugar to the strawberries and mix, letting them marinate for 10-15 minutes.

Weigh out 330 g of all-purpose flour (approximately 2 3/4 cups).

Sift the flour into a bowl and add 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, and 2 teaspoons of baking powder.

Strain the juice from the marinated strawberries, aiming for about 1/2 cup, and chop the strawberries to release more juice.

Grease a 9x13 baking dish with butter-flavored Crisco or real butter.

In a bowl, combine 5 medium eggs, 1 1/2 cups sugar, 1/2 cup of strawberry juice (made up with buttermilk if necessary), 1/2 cup heavy cream, 3/4 cup neutral oil, and 2 teaspoons vanilla extract.

Add the chopped strawberries and 1 packet of strawberry gelatin (setting aside 1 teaspoon for frosting) to the wet mixture and whisk until combined.

Make a well in the dry ingredients and pour in the wet mixture, mixing gently until just combined to avoid overmixing.

Pour the batter into the greased baking dish and smooth the top.

Preheat the oven to 350°F (175°C) and bake the cake for 35-40 minutes, checking for doneness.

For the frosting, beat together 1 stick of unsalted butter, a pinch of salt, and 6 oz of cream cheese until smooth.

Gradually add 3 1/2 cups of powdered sugar, 1/2 teaspoon of strawberry gelatin, and 1 teaspoon of vanilla extract, mixing until light and fluffy.

Fold in 3 tablespoons of strawberry puree and additional fresh strawberries as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens