WHAT WE ARE MAKING | Lee Lee's Strawberry Summer Cake

Scratch baked strawberry cake and icing

Lee Lee Ray is the owner of Lyn’s Gracious Goodness, one of our fav local lunch and takeaway cafes, and also a catering maven and all around amazing cook and baker. In this strawberry season, why not try your hand at Lee Lee’s scratch made cake?

Strawberry Cake

2 cups sugar
3 oz. strawberry gelatin
1 cup butter (softened)
4 eggs
2 ¾ cups flour
2 ½ tsp baking powder
1 cup whole milk
1 Tbsp vanilla extract
½ cup fresh strawberries, chopped

Preheat the oven to 350 degrees. Grease (2) 9 inch cake pans.

In a mixer, cream together butter, sugar, and strawberry gelatin.

Add eggs and vanilla one at a time, mixing well until combined.

Combine the flour and baking powder. Stir into the batter, alternating with the milk.

Stir strawberries in until combined. Divide batter between prepared pans.

Bake for 30-40 minutes or until a knife comes out clean. Allow cakes to cool for at least 10 minutes before turning out on to a wire rack.

Strawberry Icing

8 oz cream cheese
1 stick unsalted butter softened
1 tsp vanilla
¼ cup fresh strawberries chopped
6 cups sifted powdered sugar

Beat the strawberries, butter and cream cheese with paddle attachment in mixer until smooth. 

Slowly add powdered sugar and vanilla until spreadable. 

Frost the cake and decorate with your own flair.