Strawberries & Cream Sheet Cake

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.

Strawberries & 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

    (8 ounce) package cream cheese, softened

  • cup sugar, divided

  • cup chopped fresh strawberries

  • 1

    drop pink food coloring gel (optional)

  • cups heavy cream

  • 3

    tablespoons fresh lemon juice

  • Garnish: fresh strawberries

Directions

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.


Nutrition

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