Strawberry Cake Recipe
Strawberry cake topped with strawberry cream cheese frosting, is a favorite soul food dessert;
this delicious version (pictured above) comes from Bertha's Kitchen.
16 tbsp. unsalted butter, softened, plus more for greasing pan
3 cups flour; plus more for pan
1 tbsp. baking powder
1/2 tsp. kosher salt
1 cup milk
1/2 cup seedless strawberry jam
3 tbsp. red food coloring (optional)
2 cups sugar
1 cup canola oil
1 tsp. vanilla extract
3 eggs
8 oz. cream cheese, softened
1 1-lb. box confectioners sugar, sifted
1 tsp. strawberry extract
Heat oven to 350. Grease and flour two 9" round cake pans; set aside. Whisk together flour,
baking powder and salt in a medium bowl; set aside. Whisk together milk, jam, and 2 tbsp. food coloring in a small
bowl; set aside. Beat together sugar, oil, vanilla and eggs in a mixer on medium-high speed until pale
and smooth, 2-3 minutes. In 3 additions, alternately add dry and wet ingredients to sugar mixture
beginning and ending with dry, mix until combined. Divide batter between prepared pans and smooth tops;
bake until a toothpick inserted in the middle of cakes comes out clean, about 40 minutes. Let cool 15
minutes, unmold, then cool completely.
In a large bowl, beat butter and cream cheese on high speed of a mixer until smooth and fluffy, 1-2 minutes.
Add remaining food coloring, confectioners' sugar, and strawberry extract; beat until smooth. Place one
cake upside down on a cake stand, and spread 1/3 frosting over top. Cover with second cake, top side up.
Frost top and sides of cake with remaining frosting; refrigerate for 1 hour before serving. Serve at room temperature.
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