🍓 Dolly-Style Strawberry Cream Cheese Butter Cake
🧈 For the cake
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz (225 g) cream cheese, softened
- 1½ cups granulated sugar
- 4 large eggs, room temperature
- 2 tsp vanilla extract
- 2½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ½ cup whole milk
- 1½ cups fresh strawberries, finely chopped
- 2 tbsp flour, for coating the strawberries
🍓 Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3½ cups powdered sugar
- ⅓ cup strawberry purée
- 1 tsp vanilla extract
- Pinch of salt
👩🍳 Directions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment.
- Beat the butter and cream cheese until smooth and creamy.
- Gradually add the sugar and beat until light and fluffy.
- Add the eggs one at a time, mixing well after each. Add vanilla.
- Whisk together flour, baking powder and salt. Add to the batter alternately with the milk, mixing just until combined.
- Toss the chopped strawberries with the 2 tbsp flour, then gently fold them into the batter.
- Divide between the pans and bake for 25–35 minutes, or until a toothpick comes out clean.
- Cool completely before assembling.
🍓 Make the frosting
Beat cream cheese and butter until fluffy. Gradually add powdered sugar, then mix in the strawberry purée, vanilla and salt. Chill briefly if the frosting is too soft.
🎂 Assemble
Place one cake layer on a plate. Spread generously with frosting and add sliced fresh strawberries. Top with the second cake layer and frost the top and sides.
Decorate with whole and halved fresh strawberries.
❄️ Tip: Refrigerate for about 30–60 minutes before slicing. It helps the creamy layers hold together beautifully.
☕ Serve with a hot cup of coffee—the combination of buttery cake, tangy cream cheese and fresh strawberries is incredible! 🍓☕