Description
A delightful strawberry cream cake perfect for any occasion.
Ingredients
Scale
- 3 cups all purpose flour (spoon and leveled)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter (softened)
- 1/2 cup vegetable oil
- 2 cups granulated sugar
- 3 large eggs
- 1/2 teaspoon almond extract
- 2 teaspoons vanilla extract
- 1 1/2 cups milk
- 1/2 cup sour cream
- 4 cups fresh strawberries (diced and divided)
- 1 (8 ounce) pkg cream cheese
- 1 3/4 cups heavy cream
- 1/2 teaspoon almond extract
- 1 cup powdered sugar
Instructions
- Preheat the oven to 325 degrees and spray a 9×13 baking pan with non stick cooking spray.
- In a medium bowl add the flour, baking powder, baking soda and salt and whisk until combined.
- In a large bowl add the softened butter, oil and sugar, eggs, almond extract and vanilla and using a hand mixer mix until fully combined about 1-2 minutes.
- Add in the milk and sour cream and mix until fully incorporated.
- Mix in the dry ingredients about 1-2 minutes until fully combined.
- Fold in 2 cups of strawberries.
- Pour the cake into the prepared baking pan and bake 40-45 minutes or until a toothpick comes out clean. Let completely cool before frosting.
- In a medium bowl add the softened cream cheese and using a hand mixer beat until smooth.
- Add in the heavy cream, almond extract and powdered sugar until combined.
- Spread the frosting over the top of the cooled cake, then top with remaining diced strawberries and serve!
Notes
- For best results, use fresh strawberries.
- Can substitute vanilla extract with extra almond extract if desired.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg