For a fresh taste of summer in your mouth, try this easy strawberry sheetcake! It uses fresh strawberries in the batter to make it taste extra fantabulous! And the whipped cream cheese frosting is to die for!
Oh, remember how I said that we are in love with berries around here? Well. Yup. It’s true.
Also, Food Apparel is having a birthday! And ME! Birthdays rock.
We’ve been busy moving our site over to new hosting and getting things ramped up to get some new fun things in the works. So we thought that in the meanwhile we would revisit some of our old posts from time to time to give you new and drool-worthy photos and convince you that you need to make it.
And this Easy Strawberry Sheet Cake is definitely worth drooling over! Especially when you don’t have a lot of time. Sheet cakes are fantastic for this purpose. They come together in a snap and still look super-impressive!
What’s your favorite berry? Let us know in the comments below.
Easy Strawberry Sheetcake with Whipped Frosting
- 1 cup pureed strawberries
- 2 1/4 cups all-purpose flour sifted
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon coarse salt
- 6 tablespoons milk
- 3/4 cup unsalted butter room temperature
- 1 1/2 cup sugar
- 2 large eggs room temperature
- 2 large egg whites room temperature
- 1 teaspoon pure vanilla extract
- 1 cups and 1/2 whipped cream
- 8 oz cream cheese
- 1 cup sugar
- 1 teaspoon vanilla
- pinch of salt
Preheat oven to 350 degrees. Oil sheet pan and set aside.
Place strawberries in a small food processor; process until pureed.
In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk and strawberry puree; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add eggs and egg whites until just blended. Add vanilla.
With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
Spread batter on prepared sheet pan. Transfer to oven and bake until top is just dry to the touch, 22 to 25 minutes. Transfer pan to a wire rack and let cool completely before icing.
With a mixer, whip cream, and set aside. In another bowl, mix cream cheese, sugar, vanilla, and salt. Whip until fluffy.
Gently fold in whipped cream in three additions, making sure to be short and gentle in order to not deflate whipped cream.
Store in fridge. Frost cake just before serving.