Recipe: Strawberry Lemon Cake

Strawberry season is here and we've got a recipe to put your next bushel to use. This cake is packed with sweet strawberry flavor and a tart lemony zing. The frosting is light and fluffy with fresh chopped strawberries adding texture and a tinge of pink. Make it as a sheet cake for a spring pot luck or as a tiered round cake for a special occasion. Garnish with fresh strawberries, of course! Strawberry Lemon Cake adapted from Southern Living 1 cup butter, softened 2 cups sugar 2 eggs 2 teaspoons fresh lemon juice 1 teaspoon vanilla 2 1/2 cups cake flour 2 tablespoons strawberry-flavored gelatin powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup buttermilk 1 cup chopped strawberries (fresh) for frosting 1 package (8 0z.) cream cheese, room temperature 2/3 cup sugar 1 cup chopped strawberries (fresh) 1 1/2 cups heavy whipping cream 3 tablespoons fresh lemon juice Directions Preheat oven to 350 degrees. Prepare two round cake pans or a 9x13 pan with non-stick baking spray. In a mixer, beat the butter until light and creamy, then add sugar and mix on medium speed for about 5 minutes, or until texture is fluffy. Add eggs and mix thoroughly before adding lemon juice and vanilla. Stir until combined. In a separate bowl, sift the flour, baking soda, salt and gelatin. Alternate adding the flour mixture and buttermilk into the sugar mixture, mixing until just combined. Finally, fold in the chopped strawberries and transfer batter to the prepared pan(s) and bake for 30-40 minutes, or until an inserted knife comes out clean. To prepare the frosting, beat the cream cheese in a large mixing bowl with half of the sugar (1/3 cup) until smooth. Fold in the chopped strawberries. In another mixing bowl, whip the heavy cream with the lemon juice until frothy, then add the sugar and beat until stiff peaks form. Fold the whipped cream into the cream cheese mixture until well-combined. Spread over the cake and chill until serving.