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A light, tender strawberry cake made with real fruit and layered with creamy strawberry frosting, perfect for summer celebrations.
Print Recipe
Course: Dessert
Cuisine: American
Calories: 390
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 1/2 cups cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, room temperature
  • 1 1/2 cups sugar
  • 5 large egg whites, room temperature
  • 2 teaspoons lemon juice
  • 1 1/2 teaspoons vanilla extract
  • 1/3 cup Greek yogurt
  • 1/2 cup whole milk
  • 1 cup chopped strawberries
  • 8 oz cream cheese, room temperature
  • 1/2 cup unsalted butter, room temperature
  • 3 cups powdered sugar
  • 2-3 tablespoons lemon juice
  • 2/3 cup diced strawberries

Equipment

  • mixing bowls
  • Electric mixer
  • 8-inch round cake pans
  • offset spatula

Method
 

  1. Preheat oven to 350°F and grease two 8-inch round cake pans.
  2. Whisk cake flour, baking powder, baking soda, and salt in a bowl.
  3. Cream butter and sugar until light and fluffy. Mix in lemon juice and vanilla.
  4. Whip egg whites to soft peaks and gently fold into the batter.
  5. Alternate adding dry ingredients with yogurt and milk. Fold in strawberries.
  6. Divide batter into pans and bake 25–30 minutes. Cool completely.
  7. Beat cream cheese and butter until smooth. Add powdered sugar, lemon juice, and strawberries.
  8. Frost cooled cake layers and decorate as desired.

Nutrition

Calories: 390kcalCarbohydrates: 46gProtein: 6gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 210mgPotassium: 170mgFiber: 1gSugar: 32gVitamin A: 10IUVitamin C: 18mgCalcium: 6mgIron: 8mg

Notes

Cool cake layers completely before frosting for best results.

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