Easter is one of my favorite holidays for so many reasons, including this delightful cake. It’s been a tradition in our family for many years and recipes vary. I’m including two favorites, one from scratch and one that borrows a mix. Served on this vintage milk glass plate, it reminds us of Easters past.

 

Fresh Strawberry Layer Cake

1 Box White Cake Mix
1- 3 Ounce Box Strawberry Jello
4 Large Eggs
1/2 Cup Sugar
1/4 Cup All-Purpose Flour
1/2 Cup Fresh Strawberries Finely Chopped
1 Cup Vegetable Oil
1/2 Cup Milk

Preheat the Oven to 350 degrees. Line 3- 9-inch cake pans with parchment paper and spray with nonstick cooking spray {I prefer the baking nonstick with flour}. Set aside.

In a large bowl, mix all cake ingredients with an electric mixer on low until just combined. Scrape the side of the bowl, and increase mixer to medium and beat for 3 minutes.

Pour cake batter into prepared pans and bake until a toothpick inserted into the center of the cakes comes out clean, about 20 minutes.

Cool cake in pans on a rack for about 10 minutes. Remove from pans and cool completely. Or refrigerate cakes until completely chilled before frosting.

Strawberry Buttercream Frosting:

1 Cup Unsalted Butter Softened
2 16-Ounce Packages Powdered Sugar
1 Cup Fresh Strawberries Finely Chopped

In a large bowl, beat the butter at medium until it’s pale yellow and fluffy. Add powdered sugar and strawberries and beat at low until well combined and creamy. Set in the fridge for about 5-10 minutes to firm.

Spread one of the layers of cake with frosting then refrigerate. Frost the second layer and refrigerate until the frosting on both layers is firmer. Assemble all the layers and frost the top and sides. Serve!

Fresh Strawberry Sheet Cake

1 cup butter, softened
2 cups sugar
2 large eggs
2 tsp fresh lemon juice
1 tsp vanilla extract
2-1/2 cups cake flour (I use Bob’s Red Mill Organic)
2 tablespoons strawberry gelatin
½ teaspoon baking soda
¼ teaspoon salt
1 cup buttermilk
2/3 cup chopped fresh strawberries

Preheat oven to 350 degrees

Beat butter and gradually add sugar then eggs. Beat in lemon juice and vanilla.

Stir together next three ingredients. Add to butter mixture and alternate with buttermilk, beginning and ending with flour/dry ingredients.

Grease and flour a 13×9 pan lined with parchment paper with a 2-3 inch overlap along sides. Spread batter in pan.

Bake 30-40 minutes. Cool on wire rack 30 minutes. Lift cake from pan using paper sides as handles. Invert cake onto wire rack and gently remove paper. Cool 1 hour. Spread with frosting.

Fresh Strawberry Cream Cheese Frosting

1 stick unsalted butter, slightly softened
1 8-oz. cream cheese
¼ cup vegetable shortening
½ tablespoon lemon juice
3 cups sifted confectioner’s sugar
¼ teaspoon salt
½ cup chopped fresh strawberries

Cream butter, cream cheese, shortening, salt, and vanilla. Add lemon juice then gradually include confectioner’s sugar. Gently fold in the chopped strawberries. If frosting is too soft, place in fridge for half an hour before frosting cake. Refrigerate finished cake.

 

Happy Spring!