Strawberry Sheet Cake
May 2, 2020 1:06:47 GMT -5
Post by maybetoday on May 2, 2020 1:06:47 GMT -5
Strawberry Sheet Cake
YIELD: 12 TO 18 SERVINGS
STRAWBERRY SHEET CAKE
PREP TIME 25 MINUTES COOK TIME 30 MINUTES TOTAL TIME 55 MINUTES
This pretty Strawberry Sheet Cake will satisfy all your strawberry cravings!
INGREDIENTS
FOR THE CAKE:
2 & 1/4 cups (270g) all-purpose flour
2/3 cup (133g) granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
2/3 cup buttermilk
1/2 cup strawberry preserves
1/2 cup (113g) unsalted butter, melted and slightly cooled
3 large eggs
1 teaspoon vanilla extract
2/3 cup (113g) chopped fresh strawberries
FOR THE FROSTING:
8 ounces (226g) cream cheese, at room temperature
1/2 cup (113g) unsalted butter, softened
3 & 3/4 cups (454g) confectioners' sugar, sifted*
1 cup (170g) chopped fresh strawberries
INSTRUCTIONS
TO MAKE THE CAKE:
Preheat oven to 350°F. Grease a 9"x 13"x 2" baking pan.
Whisk together the flour, sugar, baking powder, and salt. Make a well in the center.
In a separate bowl, whisk together the buttermilk, preserves, butter, eggs, and vanilla. Pour into the well in the flour mixture, and stir to combine. Stir in strawberries.
Pour batter into prepared pan. Bake 25 to 30 minutes, or until a pick inserted into the center comes out clean. Cool the cake completely on a wire rack.
TO MAKE THE FROSTING:
Using an electric mixer on medium speed, beat the cream cheese and butter until thoroughly mixed and smooth. Gradually add the confectioners' sugar, mixing until combined. Stir in the strawberries.
Spread the frosting on top of the cooled cake. Refrigerate for at least 1 hour before serving. Refrigerate any leftovers.
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YIELD: 12 TO 18 SERVINGS
STRAWBERRY SHEET CAKE
PREP TIME 25 MINUTES COOK TIME 30 MINUTES TOTAL TIME 55 MINUTES
This pretty Strawberry Sheet Cake will satisfy all your strawberry cravings!
INGREDIENTS
FOR THE CAKE:
2 & 1/4 cups (270g) all-purpose flour
2/3 cup (133g) granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
2/3 cup buttermilk
1/2 cup strawberry preserves
1/2 cup (113g) unsalted butter, melted and slightly cooled
3 large eggs
1 teaspoon vanilla extract
2/3 cup (113g) chopped fresh strawberries
FOR THE FROSTING:
8 ounces (226g) cream cheese, at room temperature
1/2 cup (113g) unsalted butter, softened
3 & 3/4 cups (454g) confectioners' sugar, sifted*
1 cup (170g) chopped fresh strawberries
INSTRUCTIONS
TO MAKE THE CAKE:
Preheat oven to 350°F. Grease a 9"x 13"x 2" baking pan.
Whisk together the flour, sugar, baking powder, and salt. Make a well in the center.
In a separate bowl, whisk together the buttermilk, preserves, butter, eggs, and vanilla. Pour into the well in the flour mixture, and stir to combine. Stir in strawberries.
Pour batter into prepared pan. Bake 25 to 30 minutes, or until a pick inserted into the center comes out clean. Cool the cake completely on a wire rack.
TO MAKE THE FROSTING:
Using an electric mixer on medium speed, beat the cream cheese and butter until thoroughly mixed and smooth. Gradually add the confectioners' sugar, mixing until combined. Stir in the strawberries.
Spread the frosting on top of the cooled cake. Refrigerate for at least 1 hour before serving. Refrigerate any leftovers.
link