Description
A light, moist cake made with cake flour, fresh strawberries, and a creamy vanilla-infused cream cheese frosting. Perfect for warm-weather gatherings or a refreshing dessert.
Ingredients
2 cups cake flour
1 cup plus 2 tablespoons granulated sugar
2 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter (softened), or vegan alternative
3 large eggs (room temperature)
1/3 cup milk (or almond/oat milk)
1 tablespoon vanilla extract
2 pints strawberries (halved)
4 ounces cream cheese (softened), or vegan alternative
1/4 cup butter (for frosting), or vegan alternative
1 cup confectioners’ sugar
Instructions
Preheat oven to 350°F (175°C)
Line an 8-inch round or 9×5-inch loaf pan with parchment paper
Sift cake flour, cornstarch, baking powder, salt, and 1 cup sugar into a bowl
Add softened butter to a separate bowl and cream until light
Beat in eggs one at a time
Stir in milk and vanilla extract
Gradually mix in the dry ingredients to the butter mixture until smooth
Pour half the batter into the prepared pan
Arrange halved strawberries in a single layer over the batter
Spoon the remaining batter over the strawberries
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean
Let cool completely
For the frosting: Beat cream cheese and softened butter until creamy
Gradually add confectioners’ sugar and mix until smooth
Spread over the cooled cake and refrigerate for 1 hour before serving
Notes
For a vegan version, use plant-based butter, eggs, and cream cheese
Coconut sugar can replace granulated sugar for a lighter flavor
Confectioners’ sugar in the frosting can be halved for a less sweet taste
Store leftovers in the refrigerator for up to 2 days
- Prep Time: 25
- Cook Time: 30
- Category: Trending
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 300
- Sugar: 35g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg
