Ingredients:
- For the cake:
- Cooking spray
- 1 pound of strawberries, hulled and sliced
- 1 and 3/4 cups sugar
- 2 and 1/2 cups all-purpose flour
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 sticks salted butter, room temperature
- 3 large eggs, room temperature
- 1/4 cup heavy cream, room temperature
- 2 teaspoons vanilla extract
- 8-10 drops of red food coloring (optional)
- For the frosting:
- 4 ounces cream cheese, room temperature
- 1/2 cup sugar
- 2 teaspoons vanilla extract
- 2 and 1/2 cups cold heavy cream
Instructions:
- For the cake:
- Preheat oven to 350 degrees F. Spray 13 x 18-inch rimmed baking sheet with cooking spray. Combine 1 and 3/4 cups strawberries and 1/4 cup of sugar in a food processor puree until smooth.
- Mix/whisk together the flour, baking powder, and baking soda in a medium bowl. Combine butter and remaining sugar in a separate bowl (or a stand mixer fitted with paddle attachment) until light and fluffy. Add the eggs in one at a time until combined. Beat in the heavy cream, vanilla, strawberry puree, and food coloring. Add this mixture with the flour mixture until combined.
- Transfer the batter into the prepared pan and bake until the cake is set and a toothpick inserted in the middle comes out clean, about 16 to 18 minutes. Make sure to rotate the pan halfway through so it bakes evenly. Let it cool completely for about 1 hour.
- For the frosting:
- Combine the cream cheese, sugar, and vanilla in a stand mixer fitted with the whisk attachment and beat on medium speed until smooth. Add the heavy cream and beat on medium-high until stiff speaks form.
- Spread the frosting evenly over the cake and top with remaining strawberries!
