Strawberry Celebration Cake
Made this cake for my daughter’s birthday and it was absolutely delicious! This delightful dessert strikes the perfect balance between sweet and tangy, with fresh strawberries adding vibrant flavor and natural color. The light, fluffy texture of the cake pairs beautifully with a creamy, strawberry-studded frosting—making it a showstopper for any celebration.
Ingredients
For the Cake:
| Ingredient | Quantity |
|---|---|
| Cake flour | 2 ½ cups |
| Baking powder | 2 teaspoons |
| Baking soda | ½ teaspoon |
| Salt | ½ teaspoon |
| Unsalted butter (room temperature) | ¾ cup (1 ½ sticks) |
| Sugar | 1 ½ cups |
| Egg whites (room temperature) | 5 |
| Lemon juice | 2 teaspoons |
| Vanilla extract | 1 ½ teaspoons |
| Greek yogurt | ⅓ cup |
| Whole milk | ½ cup |
| Strawberries (chopped or diced) | 1 cup |
For the Frosting:
| Ingredient | Quantity |
|---|---|
| Cream cheese (room temperature) | 1 (8 oz.) package |
| Unsalted butter (room temperature) | ½ cup (1 stick) |
| Powdered sugar | 3 cups |
| Freshly squeezed lemon juice | 2–3 tablespoons |
| Strawberries (diced) | ⅔ cup |
Instructions
- Preheat the Oven and Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper.
- Mix the Dry Ingredients: In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Set aside.
- Cream the Butter and Sugar: In a large mixing bowl, cream together the unsalted butter and sugar until light and fluffy, about 3–4 minutes.
- Add the Wet Ingredients: Add the egg whites one at a time, mixing well after each addition. Stir in the lemon juice, vanilla extract, and Greek yogurt until fully incorporated.
- Combine with Dry Ingredients and Milk: Gradually add the dry ingredients to the wet mixture, mixing gently. Slowly pour in the milk and stir just until the batter is smooth—do not overmix.
- Fold in the Strawberries: Gently fold the chopped strawberries into the batter until evenly distributed.
- Bake the Cake: Pour the batter into your prepared pan and spread it evenly. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan on a wire rack.
- Make the Frosting: In a large bowl, beat together the cream cheese and butter until creamy. Gradually add powdered sugar and mix until smooth. Stir in lemon juice to achieve your desired frosting consistency. Gently fold in the diced strawberries.
- Frost the Cake: Once the cake has completely cooled, spread the frosting evenly across the top.
- Serve and Enjoy! Cut into squares and serve fresh. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
