Sour Cream Cake with Strawberry Cream Cheese Frosting

Strawberries are in season!!! YUM. And boy are they gorgeous. I played around with a recipe/thought in my head & came up with this delish-iousness... It is light & perfect to take to a BBQ.

<3 Lishie

Cake:

• 1/2 c (4 ounces) butter
• 1 c (7 ounces) sugar
• 2 large eggs
• 2 c All-Purpose Flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1 c sour cream 

Cream together the butter, sugar, & eggs. In a separate bowl, mix together the flour, baking powder, baking soda & salt. Add the flour mixture to the butter mixture alternately with the sour cream, stirring after each addition.

Grease & flour 2, 9" circle cake pans. Spread half the batter in each pan

Bake the coffee in a preheated 350°F oven for 25 to 30 minutes, or until the cake tests done. Cool it for 10 to 15 minutes, then remove it from the pan. 

Strawberry Cream Cheese Glaze/Frosting

• 1 package cream cheese, room temperature
• 1/4 c butter, room temperature
• 2 c powdered sugar (1 c less, thinner Glaze/1 c more, thicker Frosting! Your choice!)
• 2 c strawberries, fresh, hulled & diced

Combine all ingredients together until smooth. Refrigerate. Frost the cakes when they are cooled.