Strawberry Sheet Cake Recipe -Learn like a Pro : This Strawberry Sheet Cake is great for feeding a lot of people because it is made with fresh strawberry puree.
When strawberries are in season, I love making treats with them. I’ll be making Strawberry Shortcakes or Strawberry Cupcakes instead of this Strawberry Sheet Cake!
Strawberry Sheet Cake Recipe -Learn like a Pro
Ingredients :
- 16 oz strawberries rinsed and with tops cut off
- 1 box white cake mix
- 3 eggs
- 3/4 cup vegetable oil
- 3 oz strawberry jello mix
Strawberry Frosting
- 1/4 cup unsalted butter softened
- 4 oz cream cheese softened
- 1 tsp vanilla extract
- 3 cups powdered sugar
- 1/4 cup strawberry puree
Instructions :
Warm the oven up to 350°F.
First, put the strawberries in a blender or food processor and blend them. For the cake batter, you’ll need 1 cup of strawberry puree. For the frosting, you’ll need an extra ¼ cup of strawberry puree.
Put the cake mix, eggs, and oil in a big bowl and mix them together well. Put in JELL-O and a cup of strawberry juice. Combine well.
Put it in a 9×13 pan that has been greased.
Set the oven to 300°F.
Wait for the cake to cool down.
Make the icing while the cake cools. Mix the butter and cream cheese together.
Vanilla, powdered sugar, and strawberry sauce should all be added. Cover cake in frosting. HAVE FUN!
STORING INFO :
STORE Cover and store any extra cake in the fridge for three to four days.
FREEZE. First, flash freeze the leftovers by putting them on a baking sheet and freezing them until they are frozen. Use plastic wrap and paper to protect the cake pieces. Put it in the freezer for two to three months. Just take them out of the freezer and let them thaw when you’re ready to eat.
Note: If you put fresh berries on top of the cake, take them off before putting it away.
SERVING + VARIATIONS :
Sheet cake servings is a word for a cake with only one layer. Most of the time, they’re made to serve a lot of people. A full sheet cake is 18″x26″, a half sheet cake is 12″x18″, and a quarter sheet cake is 9″x13″.
Make two, three, or four batches of this cake to make a bigger sheet cake. Frost them as if they were one big sheet cake by putting them next to each other.
1½” x 2″ cake slices are enough for a party.
1″ x 2″ cake slices are what are served at a wedding.
Round cake. Place an equal amount of batter in each of two 9-inch round cake pans. The cake should be baked for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean or with a few cooked bits on it.
Variations. To make raspberry one, mix 1½ cups of raspberries into a smooth paste with a box of raspberry gelatin. There are other fruity sheet cake ideas here, like cherry, lime, and lemon.
Nutrition :
- Calories: 524kcal
- Carbohydrates: 75g
- Protein: 5g
- Fat: 24g
- Saturated Fat: 6g
- Cholesterol: 61mg
- Sodium: 412mg
- Potassium: 120mg
- Fiber: 1g
- Sugar: 56g
- Vitamin A: 309IU
- Vitamin C: 25mg
- Calcium: 117mg
- Iron: 1mg
