For here we have no lasting city, but we seek the city that is to come. - Hebrews 13:14
1 c Butter, room temp
2 c Granulated Sugar
2 large Eggs
1 t Vanilla Extract
2 1/2 c Cake Flour
2 T Strawberry Jello powder
1/2 t Baking Soda
1/4 t Salt
1 c Buttermilk
2/3 c Fresh Strawberries, chopped
FROSTING:
8 oz. Cream Cheese, room temp
2/3 c Sugar, divided
2/3 c Fresh Strawberries, chopped
1 1/2 c Heavy Cream
Preheat oven to 350 degrees.
Spray a 9 X 13-inch baking dish with nonstick cooking spray.
Using a stand mixer, beat butter until creamy.
Slowly add sugar then continue to beat until it's fluffy.
Scrape down sides of bowl.
Add eggs in one at a time, while mixer is running.
Mix in vanilla.
In a small bowl combine flour, strawberry jello, baking soda, and salt.
To the egg-sugar mixture, start adding the buttermilk, a little at a time, then the flour mixture, a little at a time, mixing until just combined.
I added about a third each time, buttermilk then flour.
Scrape down sides of bowls.
Gently stir in strawberries.
Pour batter into pan and bake in preheated oven for 30-40 minutes or until a toothpick inserted in the center of the cake comes out clean.
Cool cake completely in freezer for 20 minutes.
Frosting:
In a large bowl, beat the cream cheese with 1/3 cup of sugar until mixture is smooth.
With a spatula, fold in chopped strawberries.
In a large bowl, beat the cream until mixture is bubbly.
Continue beating on medium-high speed and gradually add the remaining 1/3 cup sugar.
Beat until mixture forms stiff peaks.
Fold half of the whipped cream mixture into the cream cheese mixture until just incorporated.
Fold in the rest of the whipped cream mixture.
Immediately spread on top of cake.
This cake must be refrigerated.
Totally delicious!!
Based on a recipe from Gonna Want Seconds https://www.gonnawantseconds.com/2014/04/strawberry-sheet-cake-with-lemon-frosting/
No comments:
Post a Comment