I am fortunate enough to know someone like Jessica who helps me with Dot at least one day a week, who loves to cook, and is good at it. She came up with this recipe because we had lots of strawberries, and Dot wanted a cake. It’s delicious, and perfect for spring and summer.
Jessica’s Strawberry Cake
- 1 cup butter, softened
- 3 oz cream cheese, room temperature
- 2 cups sugar
- 4 eggs, room temperature
- Zest of 2 lemons and juice of one lemon
- 16 oz fresh strawberries, diced
- 3 cups flour, a little of this will be tossed with the strawberries
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2/3 c buttermilk
- 1 cup fresh strawberries, diced
- 3/4 cup sugar
- 1/2 cup fresh lemon juice
- Preheat oven to 325.
- Grease and flour (or sugar) a bundt pan.
- Cream together butter, sugar, and cream cheese. Add eggs, one at a time, beating well after each addition. Add lemon zest and juice.
- In another bowl place the strawberries and toss with a little of the 3 cups of flour.
- And in another bowl, whisk the rest of the flour with the baking soda, baking powder, and salt. Add to butter mixture alternately with buttermilk. Fold in strawberries.
- Pour batter into prepared pan and bake for 1 hour and 15 minutes until toothpick comes out clean.
- In a small sauce pan, prepare glaze while cake is baking. Puree strawberries with lemon juice using a immersion blender. Add sugar and bring to a boil over medium heat. Allow cake and glaze to cool. Poke holes in the bottom of the cake and pour most of the glaze onto the bottom of the cake and allow it to soak for a few minutes. Invert the cake onto a plate, remove bundt pan, and pour the remaining glaze over the top of the cake.
- Keep cake refrigerated.