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 known for melding storytelling and culinary expertise. The Southern Foodways Alliance named her one of Twenty Southern Food Legends in 2019. She's written more than a dozen cookbooks, and her favorite is The New Southern Garden Cookbook. Sheri is a Contributing Editor for Southern Living and writes regularly for a number of media outlets. Her new cooking show will debut on PBS NC in 2021. Sheri hails from the Blue Ridge Mountains and now lives in Fearrington Village, North Carolina, with spoiled pets. Check out shericastle.com. 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