Fresh strawberry cake is a cute pink cake that tastes like it looks. This homemade strawberry shortbread recipe is easy to make and topped with the most beautiful strawberry cream cheese frosting and some fresh strawberries. This cake tin is perfect for Valentine's Day and birthday parties, or just an excuse to eat a cake when you have fresh strawberries on hand!
To make fresh strawberry pie:
°1¼ cups soft unsalted butter
°2½ cups powdered sugar
°5 5 large eggs
°1 tablespoon fresh lemon juice about 1 lemon
°1½ teaspoons vanilla extract
°3 cups all-purpose flour
°3 ounce package strawberry gelatin
°One teaspoon of baking soda
°1 teaspoon of table salt
°1¼ cup whole whey
°cup chopped fresh strawberries
To make cream cheese and fresh strawberry ice:
°2 packages 8 ounces (total of 16 ounces) soft cream cheese
°½ cup unsalted butter
°Half a teaspoon of table salt
°2 juices and lemon zest
°cup fresh strawberries, crushed
°3½ - 4 cups powdered sugar
To make fresh strawberry pie:
Preheat the oven to 350 degrees Fahrenheit and place the oven rack in the middle position.
Spray a medium-sized (18 x 13 x 1 inch) baking sheet with nonstick spray.
In a large bowl, using an electric mixer, beat butter on medium speed until smooth. Gradually add sugar and continue to beat for 3 minutes or until lighter and fluffy.
Beat eggs, to well blended.
Add lemon juice and vanilla, stirring.
In a separate large bowl, mix flour, gelatin, baking soda, and salt.
Put the mixer on low speed. Starting with the flour mixture, mix the flour and buttermilk into the butter mixture alternately in 5 additions (starting with the flour and ending), whisking long enough after each addition to blend.
Add strawberries and my heart.
Spread the dough on a prepared baking tray.
Baking at 350°F 30-40 min
Cool cake on the freezer rack and freeze with cream cheese and fresh strawberries.
Keep unused frozen cake covered and refrigerated for up to 2 days.
Enjoy!
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