Ingredients
Scale
- ½ cup butter, room temperature
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla bean paste or extract
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1¼ cups cake flour
- ½ cup buttermilk, room temperature
- ½ heaping cup freeze dried strawberries, crushed into small pieces
- 4 oz cream cheese, room temperature
- ¼ cup salted butter
- ½ cup freeze dried strawberries, blended to become a powder
- 1¼ cups powdered sugar
- 1 teaspoon vanilla bean paste or extract
Instructions
- Preheat the oven to 325°F and prepare an 8 or 9 inch round or square baking pan by spraying and lining it with parchment paper.
- In a medium bowl, cream the butter and sugar together until light and fluffy for about 2 minutes. Add the eggs and vanilla, and beat for another 2 minutes.
- Gradually add the dry ingredients and buttermilk in three parts, beginning and ending with the dry ingredients.
- Crush the freeze dried strawberries into small pieces, fold them into the cake batter, and then pour the batter into the prepared pan.
- Bake for 27-32 minutes, or until a light golden brown around the edges and a toothpick comes out clean from the center. Allow to cool.
- For the frosting, beat the cream cheese and butter until smooth. Add the vanilla, powdered sugar, and strawberry powder, and beat until smooth.
- Spread the frosting on the cooled cake and top with additional crushed freeze dried or fresh diced strawberries.
Notes
Ensure all dairy products are at room temperature for better mixing.
For added flavor, consider adding a squeeze of lemon juice to the batter.
Store any leftovers in an airtight container to maintain freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.