Strawberry Cake with Strawberry Cream Cheese Frosting

Strawberry season is winding down at Eckert’s and I am trying to make the most of it by eating more than my fair share of fresh picked and sliced berries with a little dash of sugar. Today I decided to get a little fancier though by baking a strawberry cake for an afternoon party.

It’s hard to find a strawberry cake recipe that doesn’t call for a cake mix and I was determined to find one to break in my new personalized 9” x 13” baking pan! I searched all my cookbooks thinking I could find a scratch strawberry cake to no avail. After perusing some recipe blogs online however, I was thrilled to find a Strawberry Sheet Cake recipe from a blog called the Homesick Texan. I love her recipe because it is a strawberry version of the classic Texas Sheet Cake, one of my family’s favorite cakes!

I modified this recipe a bit by removing the lime from the frosting and using a gluten-free flour instead. After baking the cake, my whole house smelled like sweet, buttery goodness so much that I just wanted to take a bite of the air!
Today we celebrated a dear employee who is headed off to another state (We will miss you dearly Gail!!) This cake was a hit at our delicious buffet of celebratory desserts. Fresh strawberries are always a delight but I was glad I had a little extra time today to whip up this scrumptious cake instead.

If you are looking for a yummy strawberry cake, made from scratch, give this recipe a try!

Eat well this spring,



Scratch Strawberry Cake

  • 3 cups hulled and chopped strawberries
  • 2 cups of sugar plus 2 teaspoons, divided
  • 2 cups of all-purpose flour*
  • 1 cup unsalted butter
  • 2 eggs, lightly beaten
  • 1/2 cup buttermilk**
  • 1 tsp. baking soda
  • 1 tsp. pure vanilla

Strawberry Cream Cheese Frosting

  • ½ cup unsalted butter, at room temperature
  • 8 ounces of cream cheese, at room temperature
  • 3 cups of powdered sugar
  • 1/2 cup crushed strawberries (from above)
  • 1 tsp. vanilla extract



Scratch Strawberry Cake

  1. Sprinkle 2 teaspoons of sugar and 1/4 cup of water over chopped strawberries. Let them sit for one hour at room temperature so they can release some of their juices. In a blender or food processor, crush the berries on a low speed for a few seconds. They should be juicy but still have some texture. Separate 1/2 cup of the strawberry mixture and set aside for the frosting.
  2. Preheat oven to 400 degrees.
  3. In a medium bowl, combine sugar and flour.
  4. Melt the butter on low in a saucepan, remove from heat. Whisk in eggs, buttermilk, vanilla and baking soda into the saucepan with the butter. Pour the liquid mixture into the bowl with the sugar and flour and stir. Add in one cup of the crushed strawberry mixture and stir until well incorporated.
  5. Pour batter into greased 9x13 inch pan and bake for 20 minutes or until a toothpick comes out clean from the center and cake is well-browned. Let it cool completely before frosting.

    Strawberry Cream Cheese Frosting
  6. With a stand or hand mixer, whip cream cheese and butter until smooth. Slowly add the powdered sugar until blended. Add the strawberries and vanilla. Spread over cooled cake. (If the icing is runny due to extra juicy strawberries, add a few more tablespoons of cream cheese to thicken it up.) Serve immediately or chill until serving time.
  7. *I made this recipe gluten free by substituting “Cup 4 Cup Flour.”
  8. **I made my own buttermilk by placing 1½ teaspoons white vinegar in a ½ cup measuring cup and filling the remaining space with 2% milk.
  9. This recipe originally found on and adapted slightly.




Jay David