Description
A delicious Southern Strawberry Cream Cheese Butter Cake topped with fresh strawberries and a creamy frosting.
Ingredients
- 226 g unsalted butter, softened
- 226 g cream cheese, softened
- 300 g granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons (10 mL) vanilla extract
- 375 g all-purpose flour
- 1 teaspoon (5 mL) baking powder
- ½ teaspoon (2.5 mL) salt
- 180 g fresh strawberries, finely chopped
- 60 g strawberry preserves
- 115 g unsalted butter, softened (for frosting)
- 115 g cream cheese, softened (for frosting)
- 240 g powdered sugar
- 2–3 tablespoons (30–45 mL) strawberry puree
- 1 teaspoon (5 mL) vanilla extract (for frosting)
- Pinch of salt (for frosting)
- 250–300 g fresh strawberries (for topping)
- 60 g strawberry preserves (for topping)
- 1 tablespoon (15 mL) water (for topping)
Instructions
- Preheat the oven: Heat oven to 325°F (165°C). Grease and flour a 23 cm (9-inch) round cake pan or deep springform pan.
- Prepare the dry ingredients: Whisk together the flour, baking powder, and salt.
- Cream the butter and cream cheese: Beat the softened butter and cream cheese until smooth and fluffy, about 2–3 minutes.
- Gradually add the sugar and continue beating for another 3–4 minutes, until light and creamy.
- Add the eggs: Beat in the eggs one at a time, mixing well after each addition. Add the vanilla.
- Combine: Gradually add the dry ingredients, mixing on low speed just until incorporated. Do not overmix.
- Add strawberries: Gently fold in the chopped strawberries and strawberry preserves.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for approximately 70–85 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs.
- Allow the cake to cool in the pan for 15–20 minutes, then transfer to a wire rack to cool completely.
- Make the Frosting: Beat the butter and cream cheese until smooth. Gradually add the powdered sugar, then mix in the strawberry puree, vanilla, and salt. Beat until light and fluffy. If the frosting is too soft, refrigerate it for 15–20 minutes.
- Assemble: Once the cake is completely cool, spread the strawberry cream cheese frosting over the top and sides. Arrange fresh strawberries over the top.
- Warm the strawberry preserves with the water for about 20–30 seconds. Brush or drizzle lightly over the strawberries for a glossy finish.
- Refrigerate for 30–60 minutes before slicing.
Notes
- Ensure all ingredients are at room temperature for best results.
- Do not overmix the batter to keep the cake light and fluffy.
- Refrigerating the frosting can help achieve the right consistency.
- Prep Time: 30 minutes
- Cook Time: 70-85 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35 g
- Sodium: 200 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 100 mg