Strawberries-and-Cream Sheet 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 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.