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!
Strawberries-and-Cream Sheet Cake
Photo: Hector Sanchez; Styling: Caroline M. Cunningham
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Total: 2 Hours, 50 Minutes
- 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
- Parchment paper
- Vegetable cooking spray
- Strawberry Frosting
- Garnish: fresh strawberries
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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.
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