Food and Recipes Recipes Strawberries-and-Cream Sheet Cake 5.0 (2) 2 Reviews Trust us: This simple and swoon-worthy sheet cake will be a keeper in your recipe box. File it under "Springtime Crowd-pleaser." By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Updated on February 7, 2018 Print Rate It Share Share Tweet Pin Email Photo: Photo: Hector Sanchez Hands On Time: 35 mins Total Time: 2 hrs 50 mins Yield: 10 to 12 servings Ingredients 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 Strawberry Frosting 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; line 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. 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. Rate it Print