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Strawberry Cake with Cream Cheese Frosting

This is the perfect snacking cake. And since it’s not too sweet, you can even enjoy for breakfast. Try icing only half and freezing the rest for later.

Serves 10
Ready in 80 mins
Prep time 20 mins
Cooking time 60 mins
562 calories per serving


> 1 lemon
> 10 tbsp butter
> 1 1/4 cups sugar
> 3 eggs
> 1 cup low fat sour cream
> 2/3 cup low fat milk
> 3 1/3 cups cake flour
> 2 teaspoon baking powder
> 4 cups strawberries
> 1 cup confectioners' sugar
> 2 tbsp confectioners' sugar, for sifting over strawberries
> 1 (8 oz) brick light cream cheese, room temperature


Preheat oven to 350° F. Line a 13x9-inch baking dish with parchment. Zest and juice lemon. In the bowl of a standing mixer, beat together butter and sugar for 5 min., or until light and airy. Beat in the eggs one by one. Add the lemon zest, sour cream and milk. In a separate bowl, sift together flour and baking powder, and gently fold into the wet mixture. Spread the batter into the parchment-lined baking dish.
Cut half the strawberries into quarters and push them gently into the batter so they are no longer visible. Bake for 1 hour, or until cake is golden brown and a skewer inserted into the center of the cake comes out clean. Leave to cool on a baking rack for 2 hours.
In the bowl of a standing mixer, combine 1 cup confectioners sugar and cream cheese. Beat until smooth. Add 1 tbsp lemon juice or more to taste. Spread frosting over the cooled cake. Cut remaining strawberries into quarters and arrange on top. Sift the remaining 2 tbsp confectioners sugar over the strawberries.

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