Description
A delightful blend of moist cake layered with cream cheese and fresh strawberries, perfect for summer celebrations.
Ingredients
Scale
- 2 cups all-purpose flour (240g)
- 1 ½ cups granulated sugar (300g)
- 1 ½ tsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter, melted and slightly cooled (170g)
- 3 large eggs, room temperature
- ¾ cup whole milk, room temperature (180ml)
- 1 ½ tsp pure vanilla extract
- 8 oz cream cheese, softened (225g)
- ½ cup granulated sugar (100g)
- 1 large egg, room temperature
- 1 tsp pure vanilla extract
- 2 cups fresh strawberries, hulled and roughly chopped (~300g)
- 2 tbsp granulated sugar
- 1 tsp lemon juice
Instructions
- Prep the strawberries: In a medium bowl, toss the chopped strawberries with 2 tablespoons sugar and lemon juice. Set aside for at least 10 minutes to macerate.
- Make the cake batter: In a large bowl, whisk together the flour, 1 ½ cups sugar, baking powder, and salt. In a separate bowl, mix melted butter, eggs, milk, and vanilla until smooth. Pour into the dry ingredients and gently fold until just combined.
- Prepare the cream cheese swirl: Beat softened cream cheese and ½ cup sugar until smooth. Add the egg and vanilla extract, then beat until fully incorporated.
- Assemble the cake: Pour half of the batter into a greased 9×13-inch pan. Spoon the macerated strawberries over the batter, followed by the cream cheese mixture. Spoon the remaining cake batter over the top.
- Create the swirl: Use a butter knife or skewer to gently swirl through the batter and cream cheese layer.
- Bake the cake: Preheat oven to 350°F (175°C) and bake for 50-60 minutes until golden. Start checking at 50 minutes.
- Cool and serve: Let the cake cool for about 20 minutes before slicing. Serve slightly warm or at room temperature.
Notes
Use fresh strawberries for the best flavor. Avoid overmixing the batter to keep the cake fluffy.
- Prep Time: 35 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg