Ingredients
| 1 | cup butter, softened |
| 2 2/3 | cups sugar, divided |
| 3 | large eggs |
| 3 | tablespoons plus 1 teaspoon lemon juice, divided |
| 1 | teaspoon vanilla |
| 2 1/2 | cups cake flour |
| 2 | tablespoons strawberry Jell-O mix |
| 1/2 | teaspoon baking soda |
| 1/4 | teaspoon salt |
| 1 | cup buttermilk |
| 1 1/3 | cup fresh strawberries, chopped, divided |
| 8 | ounces cream cheese, softened |
| 1 1/2 | cups heavy cream |
Instructions
Beat butter and 2 cups sugar together for 4-5 minutes, until fluffy. Add eggs one at a time. Add 1 teaspoon lemon juice
and vanilla. Beat together and set aside. Mix cake flour, Jell-O, baking soda and salt. Mix the flour mixture into the
butter and egg mixture, alternating with the buttermilk. Begin and end with flour. Beat on low until blended. Stir in 2/3 cup strawberries. Pour into a greased and floured 9x13-inch cake pan (or 2 10-inch cake pans lined with sprayed parchment paper). Bake at 350 degrees F for 30-40 minutes until done and let cool.
Make a frosting by beating cream cheese and 1/3 cup sugar until smooth. Add 2/3 cup strawberries and set aside. Beat
heavy cream and 3 tablespoons lemon juice. Add 1/3 cup sugar and beat until stiff peaks form. Fold whipped cream into
cream cheese mixture and frost cake. Refrigerate cake.
