Ingredients

2 cups (264g) all purpose flour *(see notes for GF option)

3/4 cup (98g) cake flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

3/4 cup (170g) vegetable oil

1 3/4 cups (350g) granulated sugar

4 large eggs

1 1/2 cups (325g) lightly pureed strawberries (about 1 1/2 pints)

1 tsp vanilla extract

8 oz full fat cream cheese, room temperature

1/2 cup (110g) unsalted butter, room temperature

4 cups powdered sugar

1/4 cup (58g) lightly pureed strawberries

Instructions

Step 1: Preheat the oven to 350°F and grease and line a 9×13 baking pan with a strip of parchment paper. Let the paper cover the bottom and the two longest sides with some overhang for easy removal.

Step 2: To puree the strawberries, place them in a food processor and pulse until almost completely pureed, leaving a few small chunks. Use this method for both the cake and the frosting strawberries.

Step 3: In a bowl, whisk together the all purpose flour, cake flour, baking powder, baking soda, and salt. Set aside.

Step 4: In a large bowl, whisk the vegetable oil, granulated sugar, eggs, strawberry puree, and vanilla extract until combined.

Step 5: Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.

Step 6: Pour the batter into the prepared pan and spread evenly.

Step 7: Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.

Step 8: Allow the cake to cool completely in the pan. For easier removal, refrigerate the cake for at least one hour before lifting out with the parchment overhang.

Step 9: While the cake cools, prepare the frosting. Beat the cream cheese and butter together using a hand or stand mixer with the paddle attachment.

Step 10: Gradually add the powdered sugar, one cup at a time, then mix in the strawberry puree.

Step 11: Refrigerate the frosting for one hour to thicken it.

Step 12: Once the cake is completely cooled, spread the frosting evenly over the top. Serve immediately or refrigerate.

Tips & Variations

For a gluten-free option, substitute the all purpose flour with a gluten-free flour blend that measures cup-for-cup.

Use fresh, ripe strawberries for the best flavor; frozen strawberries can be used but thaw and drain excess liquid before pureeing.

Chill the cake after frosting for a firmer texture that makes slicing easier.

FAQs

Can I make this cake without cream cheese?

You can substitute the cream cheese with an equal amount of unsalted butter for a more traditional buttercream frosting, though it won’t have the same tangy flavor.

How do I know when the cake is fully baked?

Insert a toothpick into the center of the cake; it should come out clean or with a few moist crumbs attached. Avoid opening the oven too early to prevent sinking.