Strawberry Sugar Cake with Lemon Cream Cheese Frosting

So for my birthday a couple of weeks ago I decided to make this cake. I pictured it tasting completely different than it did and while it was still good, I debated posting the recipe. To be honest, it tastes like a sugar cookie in cake form and at first that bugged me. I really wanted a strawberry cake.

Then I thought, what's so bad about that??

I also got asked for the recipe from someone who tried it and loved it so here it is.
This cake is incredibly moist, sweet and has the best lemon cream cheese frosting on top. It really is delicious despite me being upset that it wasn't a true "strawberry" cake.
If you have a family party or birthday coming up with a sugar cookie/cake lover, then this is the cake for you!

Strawberry Sugar Cake with Lemon Cream Cheese Frosting
1 cup unsalted butter at room temperature
2 cups sugar
2 large eggs
2 tsp. lemon juice
1 tsp. vanilla extract
2 1/2 cups cake flour
2 Tbsp. strawberry flavored Jell-O powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup buttermilk, well shaken

8 oz. cream cheese, softened
1 stick (8 Tbsp.) unsalted butter, softened
2 3/4 cups powdered sugar, sifted
2 Tbsp. freshly squeezed lemon juice, divided (from about 1/2 a large lemon)
1 Tbsp. freshly grated lemon zest
1 tsp. vanilla extract
1/8 tsp. kosher salt

2/3 cup fresh strawberries, chopped

1. Preheat oven to 350 degrees. Spray a 9x13-inch baking dish with nonstick cooking spray. Set aside.
2. Using a stand mixer, beat butter until creamy. Slowly add sugar, then continue to beat 4-5 minutes until fluffy. Add eggs one at a time and beat after each addition until incorporated. Add lemon juice and vanilla and beat to combine.
3. In a small bowl combine flour, strawberry jello, baking soda and salt.  Add the flour mixture to the butter mixture alternating with the buttermilk, beginning and ending with the flour mixture, mixing until just combined.
4. Pour batter into prepared baking pan and bake in preheated oven for 35-45 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool cake completely.
5. Prepare the frosting: Using a stand mixer fitted with a paddle attachment or a hand mixer, beat the cream cheese and butter together on medium speed until smooth and no lumps remain, about 3 full minutes.
6. Reduce the mixer speed to low, then add the powdered sugar, 1 tablespoon lemon juice, lemon zest, vanilla extract and salt. Once the sugar begins to incorporate, increase the mixer to high speed and beat for 3 minutes. Add the remaining tablespoon lemon juice to thin if desired.
7. Spread frosting with a spatula into an even layer on top of the cake. Top with chopped strawberries and serve.

*Store cake in the fridge. 


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