This delicious Strawberry Sheet Cake tastes like Summer in a bite!
Course Dessert
Cuisine American
Keyword sheet cake, strawberry
Prep Time 25 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour25 minutesminutes
Servings 12servings
Ingredients
Strawberry Puree
2cupshulled and chopped strawberries
2tbspgranulated sugar
2tbspwater
Cake
1cupgranulated sugar
2/3cupvegetable oil
3largeeggs
2tspvanilla extract
4tbspStrawberry Jello
2 1/2cupsall purpose flour
1tbspbaking powder
1/2tspbaking soda
1/2tspsalt
3/4cupsour cream
1cupstrawberry puree
Strawberry Cream Cheese Frosting
1/2cupunsalted butter, softened
8ozcream cheese, softened
5cupspowdered sugar
1/2tspsalt
1tspvanilla extract
1-2tbspheavy cream
Leftover strawberry puree
Garnish
Strawberries, sliced in half
Lemon zest
Instructions
Strawberry Puree
Add strawberries to a small saucepan over medium heat. Add the sugar and water. Cook the fruit for 10-15 minutes, stirring every few minutes until the berries start to break down. Remove from heat and cool slightly. Add the cooked strawberries to a blender, and blend until smooth. Place into a container with a lid, and refrigerate until fully cooled for 2 hours or overnight.
Cake
Preheat the oven to 350 degrees. In a bowl of a stand mixer with the paddle attachment or a large mixing bowl with a hand mixer, beat the eggs and sugar on medium speed for 3-4 minutes, until the mixture is fluffy and lighter in color. Add the vegetable, oil, and vanilla extract and beat the mixture for about 30 seconds. Add in the strawberry puree, strawberry jello and sour cream and mix until incorporated. Add the baking powder, baking soda and salt, then add the flour 1 cup at a time, scraping down the sides of the bowl as needed. After adding the last portion of flour, beat the batter just until combined. Spray a 9x13 baking pan with baking spray. Pour the batter into the pan evenly. Bake for 50 minutes to an hour, until a toothpick inserted in the center comes out clean or with a few crumbs. Cool completely on a wire rack.
Frosting
Add butter, cream cheese and powdered sugar to a stand mixer. Mix on medium speed while adding vanilla and heavy cream. Set aside.
Assembly
Remove the cake from the pan and place it on a cake plate.Spread the frosting over the surface of the cake. Add about 5-6 tablespoons of the strawberry puree on top of the frosting spacing the tablespoons out. Use a knife or an offset spatula to swirl the puree into the frosting.Garnish the cake with strawberry halves and lemon zest.