In addition to having a lovely strawberry flavor, this luscious Strawberry Sheet Cake is also quite soft and rich.
– 2 sticks unsalted butter – 2 cups white sugar (400g) – 3 large eggs, room temperature – 1 cup sour cream (242g) – ½ cup Strawberry Puree – 2 Tablespoons Strawberry Jello powder – 1 teaspoon vanilla extract (4g) – 3 cups cake flour – 1 ½ teaspoons baking powder (7g) – ½ teaspoon baking soda (3g) – ½ teaspoon salt (3g) – Red or pink coloring to tint the batter – 3 sticks unsalted butter – 8 oz cream cheese – 1 teaspoon vanilla extract (4g) – ¼ cup strawberry puree – ½ teaspoon salt (2g) – 7 cups Confectioners suga – Pink or Red Coloring Gel
Ingredients
Grease and flour a 9x13 sheet cake pan and preheat to 350°F. We also line the pan bottom with paper.Combine cake flour, baking powder, baking soda, and salt in a medium basin. Mix and set aside.
If not using strawberry jello powder, mix sour cream, strawberry puree, vanilla extract, and strawberry extract in another bowl or measuring cup. Fork-blend and set aside.
Mix softened butter in your mixer until smooth. Add white sugar (and 2 tablespoons strawberry jello powder if not using strawberry extract) gradually. Mix on medium speed for 3–5 minutes to lighten and fluff.
After adding each egg, mix until the yolk is no longer yellow. You can add pink or red coloring to the batter now or during mixing.Add the flour mixture and sour cream mixture alternately, beginning and finishing with flour (3 dry components and 2 wet). Mix on low speed.
Just blend.Thick batter is expected. Scoop it into the prepared sheet cake pan and smooth the top with a spoon.
To reduce air bubbles, we tap the filled pan on the counter several times.Bake at 350 degrees for 30–35 minutes until a toothpick inserted into the center comes out clean or with crumbs. Adjust bake times as 30 minutes approach. Turn cake after 5–10 minutes of cooling.
Soften and smooth butter on low to medium speed.Mix softened cream cheese and butter at low to medium speed until smooth.Add vanilla. Beat in powdered sugar slowly until mixed.
Add strawberry puree. Add coloring gel to dye icing.Blend on low to medium speed until smooth.Refrigerate. Let frosting sit on the kitchen counter until room temperature if made ahead. Might need to remix.
Frost the room-temperature cake however you choose. Fresh strawberries were added to the cake after frosting and patterning it with an offset spatula.
Because of the frosting, this cake should be kept in the fridge in a container that keeps air out, a baking box that is sealed, or under a cake dome.
Take the cake out of the fridge two to three hours before you want to serve it so that the cake and frosting have time to warm up and get soft.
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