Ceta Cobb Kuntzsch **Southern Strawberry Cream Cheese Butter Cake
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup milk
- For the Strawberry Filling:
- 2 cups fresh or frozen strawberries, plus more if you like
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- For the Cream Cheese Layer:
- 8 ounces cream cheese, softened
- ½ cup granulated sugar
- 1 egg
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
- Make the Strawberry Filling: Combine strawberries, ½ cup sugar, cornstarch, and lemon juice in a saucepan. Cook over medium heat, stirring often, until thickened and bubbly. Let cool.
- Make the Cream Cheese Layer: Beat together softened cream cheese and ½ cup sugar until smooth. Beat in 1 egg until just combined.
- Make the Cake Batter: In a large bowl, cream together 1 cup butter and 2 cups sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Spread half of the cake batter into the prepared baking dish.
- Dollop spoonfuls of the cream cheese mixture over the batter.
- Spoon the cooled strawberry filling over the cream cheese layer.
- Dollop the remaining cake batter over the strawberry filling.
- Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool completely before slicing.
Save this recipe — you’ll want it for the next family gathering!