Food and Recipes Desserts Cream Soda Confetti Sheet Cake with Strawberry-Sour Cream Buttercream Recipe 5.0 (1) 1 Review If fun is what you're looking for, this simple cake, enlivened with cream soda and confetti sprinkles, will make your day. Freeze-dried strawberries give the icing a naturally pink color and tangy-sweet flavor. By Sheri Castle Sheri Castle Sheri Castle is an award-winning professional food writer, recipe developer, and cooking teacher with over 25 years of experience. Southern Living's editorial guidelines and Jill O'Connor Jill O'Connor Jill O'Connor is a Le Cordon Bleu trained pastry chef with over 25 years experience in food writing and recipe development. She is the author of seven cookbooks and her book Sticky, Chewy, Messy, Gooey: Desserts for the Serious Sweet Tooth was named one of the 25 Best of the Best cookbooks for Food & Wine magazine in 2008. For the last 10 years she has been a monthly contributor to the food page of the San Diego Union Tribune and her work has been published in magazines including Southern Living, Fine Cooking, Food & Wine, and Bon Appetit. Southern Living's editorial guidelines Published on February 15, 2017 Print Rate It Share Share Tweet Pin Email Photo: Greg DuPree Active Time: 35 mins Total Time: 55 mins Yield: 15 to 20 serves Ingredients CAKE 2 1/4 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon kosher salt 1 3/4 cups granulated sugar 1 cup unsalted butter, softened 3 large eggs 2 teaspoons vanilla extract 1 cup cream soda soft drink, at room temperature 1/2 cup pastel sprinkles or pastel rainbow jimmies STRAWBERRY-SOUR CREAM BUTTERCREAM 1 (1.2-oz.) package freeze-dried strawberries 1 pound powdered sugar 1 cup unsalted butter, softened 4 - 5 tablespoons sour cream 1 - 2 tablespoons whole milk, if necessary GARNISHES Pastel sprinkles, nonpareils, pastel rainbow jimmies Directions Prepare the Cake: Preheat oven to 350°F. Lightly coat a jelly-roll pan with cooking spray. Sift together flour, baking powder, and salt in a medium bowl. Set aside. Beat granulated sugar and butter in a large bowl with an electric mixer on medium speed until light and fluffy, 4 to 5 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Add flour mixture, one-third at a time, to butter mixture alternately with cream soda, beginning and ending with flour mixture. Beat on low speed just until smooth after each addition. Using a spatula, fold in pastel sprinkles. Spread batter in prepared pan. Gently tap pan on countertop to release any bubbles. Bake in preheated oven until a wooden pick or cake tester inserted in center of cake comes out clean, 20 to 25 minutes. Cool completely on a wire rack, about 1 hour. Prepare the Strawberry-Sour Cream Buttercream: Remove and discard the packet of desiccant from strawberries. (The desiccant keeps freeze-dried fruit from getting damp.) Process berries in a food processor until crushed to a fine powder, about 1 minute. Beat powdered sugar and butter in a large bowl with an electric mixer on medium speed until well blended. Add crushed strawberries, and beat until fluffy, about 4 minutes. Add sour cream, 1 tablespoon at a time, and beat until just combined after each addition. Beat on medium-high speed until creamy and spreadable, about 3 minutes. (If necessary, beat in up to 2 tablespoons of milk, 1 tablespoon at a time, until spreadable.) Spread buttercream over cake. Garnish with sprinkles. Serve immediately, or cover and refrigerate up to 3 days. Rate it Print