Tuesday, May 3, 2016

Strawberry Spring Cake

Happy Spring! 

I'm so glad the weather is finally warming up and the trees are budding! After months of cold, aren't the pretty flowers such a welcoming sight? :)

This strawberry cake seems very happy to me, like a recipe made for celebrating spring. Enjoy!



  • Sliced strawberries (about 8)
  • 3/4 c. flour
  • 1/4 c. sugar
  • 1/2 t. cinnamon
  • 6T butter, cold, cubed
  • 1 1/2 c. flour
  • 2/3 c. sugar
  • 2 t. baking powder
  • 1/2  t. salt
  • 1 large egg
  • 1/4 c. butter, melted cooled
  • 1/2 c.milk
  • 1 T. vanilla
Cream cheese topping:
  • 1 8 oz block cream cheese
  • 1/4 c. sugar
  • 3/4 c. powder sugar
  • 2 T milk
  • 1/2 t. vanilla
  1. Mix together the flour, 1/4 cup sugar, cinnamon and cubed butter until the butter is pea sized. Put in the refrigerator.
  2. Preheat oven to 350 and spray a 9 inch spring form pan. 
  3. In a bowl, mix the flour, sugar, baking powder and salt. Set aside.
  4. In a separate bowl, blend the egg, 1/4 cup (melted and cooled) butter, 1/4 cup milk and 1 tablespoon vanilla together. Slowly add the dry ingredients. 
  5. Spread the mixture on the bottom of the prepared spring form pan.
  6. To make the topping, mix the cream cheese and sugar together.  
  7. Carefully spread the topping over cake (almost to edge) and top with sliced strawberries.
  8. Pull the crumb mixture out of the fridge and spread evenly over the top.
  9. Bake in the oven for about 45 minutes, or until a toothpick comes out clean. (If browning too quickly cover with foil.)
  10. Cool until just warm, top with glaze.

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