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Strawberries and Cream Cake Recipe

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This recipe for Strawberries and Cream Cake, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Cindy Widner


1 cup unsalted butter, softened
2 cups sugar
2 large eggs
1 tsp. fresh lemon juice
1 tsp. vanilla extract
2 1/2 cups cake flour
2 tbsp. strawberry-flavored gelatin
1/2 tsp. baking soda
1/4 tsp. salt
1 cup buttermilk
2/3 cup chopped fresh strawberries
parchment paper

1 (8oz) package cream cheese
1 stick unsalted butter, softened
1 box powdered sugar
1 tsp. vanilla extract
1 tbsp. strawberry gelatin, optional

Preheat oven to 350. Beat butter at medium speed with an electric mixer until creamy; Gradually add sugar, beating 4-5 minutes or until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition. Beat in lemon juice and vanilla. Stir together four and next 3 ingredients; add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended. Stir in strawberries. Grease (with shortening) and flour a 12 x 9 inch pan; line with parchment paper, allowing 2-3 inches to extend over long sides. Lightly grease paper with cooking spray. Spread batter in prepared pan.
Bake at 350 for 30-40 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack 30 minutes.
Lift cake from pan, using parchment paper sides as handles.
Invert cake onto wire rack; gently remove parchment paper. Cool completely (about 1 hour).
Beat cream cheese, butter and vanilla on medium speed until smooth.
Gradually add in powdered sugar, beat until smooth. Can add in a tablespoon of strawberry gelatin if you prefer your icing to be pink. Spread frosting on top and sides of cooled cake.




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