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Print this Recipe    Strawberry Cake With Strawberry Cream Cheese Frosting

2 cups sugar
1 3 oz package strawberry gelatin
1 cup butter, softened
4 eggs, room temperature
2 3/4 cups sifted cake flour
2 1/2 tsp. baking powder
1 cup whole milk, room temperature
1 tbs. vanilla extract
1/2 cup strawberry puree made from frozen, sweetened strawberries.


Preheat oven to 350 degrees. Grease and flour two 9" round cake pans.
In a large bowl, cream together butter, sugar and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Add vanilla and strawberry puree. Divide the batter evenly between the prepared pans.
Bake for 25 to 30 minutes in the preheated oven or until tests done.
Allow cakes to cool in there pans on a wire rack for at least 10 minutes before tapping out to cool completely.

Strawberry Cream Cheese Frosting

1 8 ounce package cream cheese, softened
1 stick butter, softened
3 1/2 cups confectioners' sugar
3/4 cup fresh ripe strawberries, rinsed, capped and mashed to make 1/2 cup, then drain well.


Cream butter and cream cheese. Add sugar and strawberries and mix until well blended and smooth.


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2 of 5 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Excellent!, December 21, 2006 - 07:35 PM
Reviewer: Cussandra from Atlanta, GA
This was an excellent recipe! My family enjoyed it at Thanksgiving and it was easy to prepare. I recommend this to all who loves strawberry cake.

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8 of 11 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Delicious, January 22, 2007 - 09:54 AM
Reviewer: Cat-kins from Decatur, GA USA
Piece of Cake, in Atlanta, GA, makes a truly scrumptious Strawberry Cake with Strawberry Cream Cheese Frosting during the summer months. This recipe is the closest to theirs I have found yet, but it is more dense and much sweeter. So... 4 stars for taste...this is delicious, but just a little too sweet and a little too dense. 3 stars for prep. Its not a hard cake to make, but it took twice as long to bake as the recipe recommends because there's a lot of liquid in it. After the recommended bake time, my cakes were just barely setting up from the batter stage, and I followed the recipe to the letter. Oven works, pans are good, I'm a competent baker, yadda yadda. Watch your bake time carefully. Also, BE WARNED: the frosting, which I also made to the letter, is WAY too liquid. 3/4 cup of strawberry puree is entirely too much, even after draining: it ruined the consistency and spreadability of the frosting, which wound up sliding off the cake. I also think the butter is unnecessary and I would eliminate it next time. Classic cream cheese frosting is just straight-up cream cheese, a box of conf. sugar and a bit of flavoring (usually vanilla or lemon). Here, I would add the strawberry puree (or the syrup from the frozen strawberries used in the cake) a tablespoon at a time, checking the consistency after each addition. You will not lose any of the strawberry flavor from the final masterpiece: the cake is so strong on it that you can get away with backing off on the frosting. 5 stars for how it looks: its lovely. With a little tweaking, this recipe will be a regular in our house.

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