Once upon a time I watched Martha Stewart. It’s true. I seriously must have had way too much time on my hands. Now I am lucky if I can make it through one episode of anything during the week without getting distracted by chores.
Well the gal who owns Sprinkles, Candace Nelson, was on the cooking segment and shared her recipe for strawberry cupcakes and I immediately had to try it. I played around with her strawberry cake recipe (for cupcakes) and have found that ramping up the strawberry and turning this into a sheet cake makes for a wonderful springtime dessert. Moist, very fresh flavor, and oh so addicting!
Strawberry Sheet Cake with Light Whipped Cream Cheese 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 egg room temperature
- 2 large egg whites room temperature
- 1 teaspoon pure vanilla extract
- 8 oz cream cheese
- 1 cup sugar
- 1 1/2 cups whipped cream
- 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 egg 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.
Sprinkles’ Strawberry Cupcakes from Candace Nelson, Founder of Sprinkles
Whipped Cream Cheese Frosting from Mel’s Kitchen Cafe