Strawberry Sheet Cake

Flavored gelatin gives this Strawberry Sheet Cake extra flavor.

Strawberry Sheet Cake
  • 1 cup unsalted butter, softened
  • 2 cups plus 1 tablespoon sugar, divided
  • 3 large eggs
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 3 cups cake flour
  • 2 tablespoons strawberry gelatin
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • ¾ cup whole buttermilk
  • ½ cup fresh strawberries, crushed
  • ½ cup fresh strawberries, diced
  • ½ cup fresh strawberries, sliced
  • Cream Cheese Frosting (recipe follows)
  1. Preheat oven to 350°. Lightly spray a 13x9-inch baking dish with baking spray with flour.
  2. In a medium bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, 
one at a time, beating well after 
each addition. Beat in lemon juice and vanilla.
  3. In a medium bowl, whisk together flour, gelatin, 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. Stir in crushed strawberries; pour batter into prepared pan. Top with diced strawberries. In a small bowl, combine sliced strawberries and remaining 
1 tablespoon sugar; set aside.
  4. Bake until a wooden pick inserted in center comes out clean, 30 to 35 minutes. Let cool completely. Spread Cream Cheese Frosting on top of cake. Garnish with macerated strawberries, if desired.
Cream Cheese Frosting
Yields: 4 Cups
  • 1 (8-ounce) package cream cheese, softened
  • 1½ cups heavy whipping cream, chilled
  • 1 teaspoon vanilla extract
  • 1¼ cups confectioners’ sugar
  1. In the bowl of a stand mixer, beat cream cheese at medium speed until creamy. In a medium bowl, beat cream and vanilla with 
a mixer at medium-high speed until soft peaks form. Reduce speed; gradually add confectioners’ sugar, beating until 
stiff peaks form. Fold whipped cream mixture into cream cheese in thirds until combined.


 Find more great recipes like this one in Taste of the South’s March/April 2017 issue!


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