*FOR THE FRESH STRAWBERRY PIE:
°1¼ cups unsalted butter, softened
°2½ cups powdered sugar
°5 5 large eggs
°a tablespoon fresh lemon juice about 1 lemon
°1½ tsp vanilla extract
°3 cups flour
°a 3-ounce packet strawberry gelatin
°a teaspoon of sodium bicarbonate
°a teaspoon of table salt
°1¼ cups whole whey
°1 cup diced fresh strawberries
+FOR THE CREAM CHEESE GLAZE AND FRESH STRAWBERRIES:
°two 8-ounce packages (16 ounces total) cream cheese, softened
°½ cup unsalted butter
°¼ tsp table salt
°two lemon juice and zest
°¾ cup diced fresh strawberries, crushed
°3½-4 cups powdered sugar
Heat the oven to 350°F and place the oven rack in the middle position.
Spraying sized baking sheet (18 x 13 x 1 inch) with non-stick spray.
In bowl, use an electric mixer, beating butter on speed until smooth. Gradually add sugar and continue to whisk for about 3 minutes or until lighter and fluffier.
Beat eggs, one at a time, until well combined.
Stirring in lemon juice also vanilla.
In a separate large bowl, combine the flour, gelatin, baking soda and salt.
Put the mixer on low speed. Start with flour mixture, alternate flour & buttermilk with butter mix in 5 additions (starting and ending with flour), beating long enough after each addition to combine.
Add the strawberries and stir.
Spread ing dough on a prepared baking sheet.
Bake at 350°F for 30-40 minutes or until a toothpick inserted in the middle comes out clean.
Cool cake on wire rack to freeze and freeze with cream cheese frosting and fresh strawberries.
Keep unused frosted cake covered and refrigerated for up to 2 days.
Enjoy!
