Fresh Strawberry Cake (Spelt Flour) & Cream Cheese Drip Frosting

Fresh Strawberry Cake (Spelt Flour) & Cream Cheese Drip Frosting

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A neighbor was so kind and gave me a whole flat of fresh strawberries from a near by farm. I thought a cake would be wonderful, went to work and.... Texture is a little like carrot cake and it is not a real sweet cake, but very satisfying.

Modified from: Fresh Strawberry Cake (Spelt Flour) & Cream Cheese Drip Frosting

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Serving size has been adjusted!

Original recipe yields 10 servings



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  1. To make strawberry puree Use 2-3 cups fresh berries use blender or food processer to puree.
  2. Mix butter, eggs, sugar, vanilla, beat on high speed till creamed.
  3. Combine the cream/yogart and strawberry puree together. Whisk flour, baking powder and salt in another bowl. Then add flour & puree ingredients to the butter mixture. First a little dry then a little liquid, beat just until it comes together. Don't over mix.
  4. Pour into 2 greased 8 " round pans, 9X13 pan or make cupcakes. Bake at 350 degrees for 25-35 minutes depends on the pans you use. Cool completely before frosting.
  5. Frosting
  6. 1 c. fresh strawberries
  7. 1 8oz package cream cheese
  8. Powdered sugar to taste 1/4-1/2 cup sifted depends on the sweetness of the berry
  9. In a mixer beat the cream cheese and strawberries until creamed. You want small bits of berry and a thinned cream cheese. Put it in the fridge to get a chill on before frosting both layers. Use half on each layer and just let drip down the sides
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