Strawberries and Cream Sheet Cake

Strawberries and Cream Sheet Cake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    cup butter, softened

  • 2

    cups sugar

  • 2

    large eggs

  • 2

    teaspoons fresh lemon juice

  • 1

    teaspoon vanilla extract

  • cups cake flour

  • 2

    tablespoons strawberry-flavored gelatin

  • ½

    teaspoon baking soda

  • ¼

    teaspoon table salt

  • 1

    cup buttermilk

  • cup chopped fresh strawberries

  • Shortening

  • Parchment paper

  • Vegetable cooking spray

  • Strawberry Frosting:

  • 1

    8oz Cream Cheese

  • cup sugar

  • cup powdered sugar

  • cup chopped fresh strawberries $

  • 1

    drop pink food coloring gel (optional)

  • cups heavy cream

  • 1

    tablespoon fresh lemon juice

Directions

1. Preheat oven to 350°. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating 4 to 5 minutes or until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition. Beat in lemon juice and vanilla. 2. Stir together flour and next 3 ingredients; add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended. Stir in strawberries. 3. Grease (with shortening) and flour a 13- x 9-inch pan; line with parchment paper, allowing 2 to 3 inches to extend over long sides. Lightly grease paper with cooking spray. Spread batter in prepared pan. 4. Bake at 350° for 30 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 30 minutes. Lift cake from pan, using parchment paper sides as handles. Invert cake onto wire rack; gently remove parchment paper. Cool completely (about 1 hour). Spread Strawberry Frosting on top and sides of cake. Frosting Directions: 1. Beat cream cheese and 1/3 cup sugar with an electric mixer until smooth; add strawberries and food coloring (if desired); beat until blended. 2. Beat cream and juice at medium speed until foamy; increase speed to medium-high, and slowly add 1/3 cup powdered sugar, beating until stiff peaks form. Fold half of cream mixture into cheese mixture; fold in remaining cream mixture. Use immediately.


Nutrition

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