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Strawberry Sheet Cake


INGREDIENTS:

Cake:

2 1/2 cups cake flour

2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup (1 1/2 sticks) unsalted butter, room temperature

1 1/2 cups sugar

5 egg whites, room temperature

2 teaspoons lemon juice

1 1/2 teaspoons vanilla extract

1/3 cup Greek yogurt

1/2 cup whole milk

1 cup strawberries, chopped or diced

Frosting:

1 (8 oz.) package cream cheese, room temperature

1/2 cup (1 stick) unsalted butter, room temperature

3 cups powdered sugar

2-3 tablespoons freshly squeezed lemon juice

2/3 cup strawberries, diced

PREPARATION:

Preheat oven to 350º F and lightly grease a 9x13-inch baking dish or a jelly roll baking sheet.

In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt.

In a large bowl or mixer, cream together butter and sugar for 3-4 minutes, or until fluffy and lightened in color.

Beat in egg whites, Greek yogurt, and vanilla extract, then gradually mix in dry ingredients and milk, being careful not to over-mix.

Fold in diced strawberries, then transfer batter (it will be thick) to 9x13 or baking sheet.

Place in oven and bake for 30-40 minutes (if using 9x13) or 12-16 minutes (if using a baking sheet), or until a toothpick inserted in center comes out clean.

Remove from the oven and let cool completely.

While cake bakes, start frosting by beating cream cheese and butter in a large bowl or mixer for 2-3 minutes, or until fluffy.

Add powdered sugar 1 cup at a time, until fully incorporated, then slowly mix in lemon juice.

Once combined, mix in fresh, diced strawberries until thoroughly incorporated.

Once the cake has fully cooled, spread frosting on in a nice, even layer, then slice.

Save it for later in Pinterest:
www.pinterest.com/pin/800163058783363539

Enjoy...