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Strawberries & Cream Sheet Cake

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Summer strawberries taste delicious in this strawberry cake with a cream cheese strawberry frosting! You can make this as a sheet cake or make it in two rounds for a layered cake.

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Rate this recipe 4.5/5 (15 Votes)
Strawberries & Cream Sheet Cake 1 Picture

Ingredients

  • STRAWBERRY FROSTING:
  • 1 cup butter, softened
  • 2 cups sugar
  • 2 large eggs
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 2 1/2 cups cake flour
  • 2 tablespoons strawberry-flavored gelatin
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon table salt
  • 1 cup buttermilk
  • 2/3 cup chopped fresh strawberries
  • Shortening
  • Parchment paper
  • Vegetable cooking spray
  • 1 (8 ounce) package cream cheese, softened
  • 2/3 cup sugar, divided
  • 2/3 cup chopped fresh strawberries
  • 1 drop pink food coloring gel (optional)
  • 1 1/2 cups heavy cream
  • 3 tablespoons fresh lemon juice
  • Garnish: fresh strawberries

Details

Adapted from myrecipes.com

Preparation

Step 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.

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.

Grease (with shortening) and flour a 13- x 9-inch pan; lined with parchment paper, allowing 2 to 3 inches to extend over long sides. Lightly grease paper with cooking spray. Spread batter in prepared pan.

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.

While the cake is cooling, make the frosting. Beat cream cheese and 1/3 cup sugar with an electric mixer until smooth; add strawberries and food coloring (if desired); beat until blended.

Beat cream and juice at medium speed until foamy; increase speed to medium-high, and slowly add remaining 1/3 cup sugar, beating until stiff peaks form. Fold half of cream mixture into cheese mixture; fold in remaining cream mixture. Use immediately.

Frost the cake: 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.

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