12-ouncesfresh strawberries, stems removed and chopped (about 3 cups)
2cupssugar plus 2 teaspoons
2sticks unsalted butter
2large eggs lightly beaten
For the strawberry cream cheese frosting:
1stick unsalted butter, room temperature
8ouncescream cheese, room temperature
2teaspoonsfreshly squeezed lime juice
Over the chopped strawberries, sprinkle 2 teaspoons of sugar and 1/4 cup of water. Let them sit for an hour at room temperature so they can release some of their juices. The berries should reduce to about 1 1/2 cups. In a blender of food processor, crush the berries on a low speed for a few seconds—you want them juicy but still with some texture. Take 1/2 cup of the strawberry mixture for the frosting and leave the remaining crushed strawberries for the cake.
Preheat oven to 400° F.
Sift the sugar and flour together in a bowl.
Melt the butter on low in a saucepan and then whisk it with the eggs, buttermilk, vanilla and baking soda. Add the liquid to the flour and then stir in one cup of the crushed strawberries.
Pour batter into greased 9×13 inch pan and bake for 20-25 minutes.
As the cake bakes, to make the frosting, whip together the cream cheese and butter until smooth. Slowly add the powdered sugar until blended. Add the strawberries, lime juice, lime zest and vanilla. Spread over cooled cake.
Cake is done when a knife comes out clean from the center. Let it cool and then frost with the strawberry cream cheese frosting.
The cake will be a little brown. This, I hear, is because of the alkaline reaction of the ingredients. Do not be alarmed!