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.
This cake is easy to make and absolutely wonderful! I was using our fresh strawberries to make another recipe involving white cake mix and a package of strawberry jello. It was pretty good, but why waste lovely, home-grown berries on a cake full of chemicals and preservatives? This cake was almost as easy to make, and SO, SO much better!!! The 2 TBS of strawberry jello added just enough color and flavor to add a little "zing" without being overwhelming.
I did not have fresh buttermilk, so added 2 TBS of freshly-squeezed lemon juice to a cup of room-temp milk to make my own. I made the rest of the recipe as written, but heeded the advice of other reviewers who did not use the parchment paper. I sprayed the pan with the aerosol flour/oil baking spray and it came out of the pan just fine. If I were taking this to an event, I would use the parchment paper method.
For the icing, again referring to reviews, I used 1 TB lemon juice. Highly recommend both recipes!
I need to make a couple of Sheet Pan sized Strawberry deserts for our Strawberry Fest this coming weekend. This would be perfect! Has anyone used this recipe using a true to size sheet pan? Wondering if I should double the recipe for each or triple & split between the two pans. Help would be greatly appreciated.
I made this cake for me, not a kid, so I decided to make the cake as the recipe states and it was perfect. But what really made it special was when I frosted it with the suggested cream cheese w/ strawberries frosting. Most complained that it wasn't sweet enough. I think a non-sickly sweet frosting on an already sweet cake is the perfectly accompaniment. So I actually made it more zippy with more lemon juice, less sugar. The adults that tried it loved it. Kids not so much.
My daughter requested a pink cake for her third birthday, and this one was fantastic. I reduced the butter to 3/4 cup, cut about 1/4 cup sugar, and doubled the amount of fresh chopped strawberries. The cake was perfectly moist, perfect crumb, and even tasted "pink". I used a different frosting, one better suited for decorating.
I made it for my Mother's birthday and everyone loved it, even my nephew who is not a dessert person had two pieces! I don't agree with the comments of too much sugar & lemon juice, I feel the amounts are just right. The only thing I added were strawberry butterfly decorations.
Made this for my daughter's first birthday, as a small smash cake and a sheet cake in a 1 mold. It was so good! My sister said it might be the best cake she's ever had. The sheet cake went fast so I'm eating the smash cake leftovers :)