The Best Strawberries-and-Cream Sheet Cake
If you love strawberries (and honestly, who doesn't?), this swoon-worthy sheet cake is the ultimate springtime crowd-pleaser. Rich buttermilk and fresh strawberries, plus a touch of fresh lemon juice for a little dimension, make this dessert go down way too easily.
Here's a step-by-step guide to making the best strawberries-and-cream sheet cake:
- Preheat your oven to 350 degrees. Beat 1 cup of butter at medium speed with an electric mixer until creamy; gradually add 2 cups of sugar, beating 4 to 5 minutes or until light and fluffy
- Add 2 large eggs, beating until blended after each addition
- Beat in 2 teaspoons of lemon juice and 1 teaspoon of vanilla extract
- Combine 2 ½ cups of cake flour, 2 tablespoons of strawberry-flavored gelatin, 1/2 teaspoon of baking soda, and 1/4 teaspoon table salt. Stir together
- Alternate between adding flour mix and buttermilk (1 cup) to the butter mixture, but make sure to begin and end with the flour. Beat at low speed until blended
- Stir in strawberries
- Grease a 13- x 9-inch baking pan with shortening and flour; then, line it with parchment paper, allowing two to three inches to hang over the long sides. Lightly grease the paper with cooking spray
- Pour in the batter, and bake at 350 degrees for 30 to 40 minutes (or until done)
- Cool in pan for 30 minutes. Lift the cake from the pan, using the excess parchment paper as handles. Invert the cake onto a wire rack and gently remove the parchment paper. Allow the cake to cool completely before adding frosting
- Cover the top and sides of the cake with Vanilla Buttercream Frosting and garnish with fresh strawberries and sage for an elegant look.
WATCH: Strawberries-and-Cream Sheet Cake
Take this cake to new heights by making it a layer cake by baking it in three smaller, round pans and fill each layer with frosting.