Strawberry Sheet Cake

The pretty pink shades of this Strawberry Sheet Cake really stand out on a dessert table. It looks fancy, but it’s so easy to make.

Strawberry Sheet Cake
  • 1 cup unsalted butter, softened
  • 1⅔ cups sugar
  • 1 (3-ounce) box strawberry gelatin
  • 3 large eggs
  • 2½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 1 cup whole buttermilk
  • ½ cup finely chopped fresh strawberries
  • Strawberry Cream Cheese Frosting (recipe follows)
  • Garnish: fresh strawberries
  1. Preheat oven to 325°. Spray a 13x9-inch baking pan with baking spray with flour.
  2. In a large bowl, beat butter, sugar, and gelatin with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping occasionally to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in strawberries. Spread batter into prepared pan.
  4. Bake until a wooden pick inserted in center comes out clean, 35 to 45 minutes. Let cool completely on a wire rack. Spread Strawberry Cream Cheese Frosting onto cooled cake. Garnish with strawberries, if desired.

Strawberry Cream Cheese Frosting
Makes about 3 cups
  • 1 (8-ounce) package cream cheese, softened
  • ¼ cup unsalted butter, softened
  • ½ cup finely chopped fresh strawberries
  • ½ teaspoon vanilla extract
  • Pinch kosher salt
  • 6 cups confectioners’ sugar
  1. In a large bowl, beat cream cheese and butter with a mixer at medium speed until smooth. Add strawberries, vanilla, and salt, beating until combined. Gradually add confectioners’ sugar, beating until smooth. Use immediately.

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