2 1/2 cups cake flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 1/2 cups sugar
5 egg whites, room temperature
2 teaspoons lemon juice
1 1/2 teaspoons vanilla extract
1/3 cup Greek yogurt
1/2 cup whole milk
1 cup strawberries, chopped or diced
1 (8 oz.) package cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
3 cups powdered sugar
2-3 tablespoons freshly squeezed lemon juice
2/3 cup strawberries, diced
Preheat oven to 350º F and lightly grease a 9×13-inch baking dish or a jelly roll baking sheet.
In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt.
In a large bowl or mixer, cream together butter and sugar for 3-4 minutes, or until fluffy and lightened in color.
Beat in egg whites, Greek yogurt, and vanilla extract, then gradually mix in dry ingredients and milk, being careful not to over-mix.
Fold in diced strawberries, then transfer batter (it will be thick) to 9×13 or baking sheet.
Place in oven and bake for 30-40 minutes (if using 9×13) or 12-16 minutes (if using a baking sheet), or until a toothpick inserted in center comes out clean.
Remove from the oven and let cool completely.
While cake bakes, start frosting by beating cream cheese and butter in a large bowl or mixer for 2-3 minutes, or until fluffy.
Add powdered sugar 1 cup at a time, until fully incorporated, then slowly mix in lemon juice.
Once combined, mix in fresh, diced strawberries until thoroughly incorporated.
Once the cake has fully cooled, spread frosting on in a nice, even layer, then slice.
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