Strawberries-and-Cream Sheet Cake

Looks good but, as usual, there are NO neutritional data given. I wish all of the various recipe post would realize that a recipe is worthless without it. This is a cake. I expect high carb and fat count. But 90%Of your recipes do not include the info and I will never happen use them.

I just made this cake and I am disappointed. It falls pretty flat. Maybe I will try it again but omit the fruit.

Thanks for sharing this tip!

Send cake to India- www.bloomsvilla.com

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 liked the cake, but my husband loved it.  I couldn't quite warm up to it, but I'll make it again for him.

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've made this cake several times and it's fabulous! I did decrease the amount of lemon juice in the frosting. This recipe is definitely a keeper.

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 :)

Nice cake, tempted to try because of the look :) but I will definitely reduce the sugar for the next time I use this recipe.

Easy to make and it even halves well. I made a smaller cake in a 9x9" casserole. I use Cool Whip for my frosting and just added more chopped strawberries.

I was surprised at how easy and delicious this cake is. It's like something that came fr a great bakery! I think the gelatine did it. I used unflavored halal gelatine, added 2 T strawberry essence and omitted the vanilla. Also I used only 1/3 cup of sugar for the frosting. This a keeper!!!

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!

The cake itself is delicious! I actually made it in cupcake form to take for a friends birthday. After reading some others comments here about the frosting, I reduced the lemon juice to 1 tablespoon and dissolved the 1/3 c. sugar in it before adding to the heavy whipping cream (made it less grainy). Worked like a charm and tastes perfect. My only concern with this frosting is that due to the use of the whipping cream and the slightly runny consistency of the frosting it may melt when I take it out of my air conditioned apartment! We'll see...may want to consider a different frosting in the future.

Made this for a Memorial Day dessert. Was a big hit. The cake was moist and the icing was great.

Wonderful strawberry cake. Best I've ever eaten in my life! Took it to an outdoor party and everyone raved over it. Used freshly squeezed lemon juice and fresh strawberries, whole buttermilk, & regular strawberry gelatin. It did seem redundant to flour cake pan when I used parchment paper. I think if you're planning to serve the cake in the pan, you probably don't need parchment paper, but you would need to use shortening and flour on the pan.

I made this cake according to the recipe. It was very good, light and fluffy with delicious strawberry flavor. I made it without the frosting, so I can't comment on it. I used regular jello, but the recipe didn't specify. Also, the pan preparation instructions don't make any sense...why grease and flour the pan only to use parchment paper too? I did it, but it was a waste.

One of the best cakes ever! The only mod I did was use a 1:1 mix of milk and plain greek yogurt in place of the buttermilk. I will be making this cake again, I am sure!

The cake was delicious but the frosting did have too much lemon juice. It would be nice to have the nutritional information listed as well.

Yum!!!! The family loved it!!!!

The cake is good cake, but too much lemon juice and did not specify regular jello, not sugarfree.