Fresh Strawberry Cake with Cream Cheese Icing
These cakes are truly is delectable. The secret ingredient in the recipe is cream cheese – It makes a moist, rich and amazing cake that you’ll be craving for days after it’s gone!
Servings 10 cakes
Calories 311
Ingredients
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ cup sour cream
- ¼ cup cream cheese
- ½ cup sugar
- ½ teaspoon salt
- 1 egg lightly beaten
- ½ cup butter melted
- 1 tablespoon lemon zest
- 1 cup fresh strawberries diced
- For the Drizzle:
- ½ cup cream cheese softened
- 2 tablespoons butter melted
- 1 cup confectionery sugar
- 3-5 tablespoons milk
- 1 teaspoons vanilla extract
Instructions
- Preheat the oven to 375/190C
- Grease a brownie/bar pan and set aside. (If you do not have a brownie pan, a muffin pan can be used in its place).
- In a small heat-safe bowl, soften the butter and cream cheese together in the microwave until very soft, but not completely melted.
- In a food processor, mix all of the ingredients (except the strawberries) until combined. Clean the sides with a rubber scraper and mix a few seconds more to mix any remnants into the batter.
- Remove the blade from the food processor and fold in the strawberries.
- Using an ice cream scoop, fill the sections equally (with one scoop in each section).
- Bake for 20 to 25 minutes, until a cake tester, comes out clean, and the tops are nicely browned.
- Let cool in the pan for 5 minutes before transferring to a wire rack.
- For the Drizzle:
- In a mixing bowl whisk together the butter, cream cheese, powdered sugar, and vanilla extract.
- Add in more milk as needed 1 teaspoon at a time until it is the desired consistency.
- Once the cakes have cooled for ten minutes, drizzle with the glaze and serve.
Nutrition
Calories: 311 | Carbohydrates: 38g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 59mg | Sodium: 138mg | Potassium: 158mg | Sugar: 23g | Vitamin A: 530IU | Vitamin C: 8.6mg | Calcium: 68mg | Iron: 1.1mg