Here’s another recipe for you, and it’s always a crowd pleaser! For me, it’s the perfect spring/summer treat because it’s made with fresh strawberries. If it’s off season, don’t worry, you can use frozen berries too!
What helps make this cake extra moist and fluffy is the egg whites and sour cream. Seriously, just so dang good.
The easiest way to make strawberry puree is to simply blend the berries in a food processor or blender and add it to your cake mix.
For the CREAM CHEESE ICING:
- 1 stick butter, room temp
- 1 block cream cheese, room temp
- 1 tablespoon vanilla extract
- 1-1.5 bags (16 oz) powdered sugar
- 1/2 cup strawberry puree
*Note: when you add strawberry puree to the icing, it will take more powdered sugar to get the icing to the consistency you need. I usually use about a bag to bag and a half of powdered sugar, more than I normally do when I just make plain cream cheese frosting.
Put cake in the oven, 25-45 minutes (depends on oven), at 350 degrees. Cupcakes only take 10-15 minutes. If you have a convection oven, plan on a shorter cook time.
Enjoy!
Leave a Reply