STRAWBERRY SHEET CAKE RECIPES RECIPES
STRAWBERRY SHEET CAKE | READY SET EAT
Enjoy our strawberry sheet cake recipe, perfectly sized for a large gathering! Made with moist, sweet Duncan Hines Strawberry Supreme cake and creamy vanilla frosting with fresh, ripe berries, this strawberry sheet cake is the perfect treat to close out summer
Provided by ReadySetEat
Total Time 50 minutes
Prep Time 15 minutes
Yield 15
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Spray 9x13-inch pan with baking spray.
- Beat strawberry cake mix, water, eggs, and oil in a large bowl with an electric mixer on low speed for 30 seconds. Beat on medium speed 2 minutes.
- Pour sheet cake batter into pan; spread evenly. Bake 23 to 28 minutes or until toothpick inserted in center of cake comes out clean. Cool completely on wire rack.
- If desired, overturn cake onto serving platter or large plate. Spread vanilla frosting evenly over top of strawberry sheet cake. Add sliced strawberries and raspberries. Slice, serve and enjoy!
Nutrition Facts : @id https//www.readyseteat.com/complete-nutrition-info, Calories 328
STRAWBERRY SHORTCAKE CAKE RECIPE | REE DRUMMOND | FOO…
Provided by Ree Drummond : Food Network
Categories dessert
Total Time 1 hours 40 minutes
Cook Time 20 minutes
Yield 10 servings
Number Of Ingredients 15
Steps:
- For the strawberry shortcake: Preheat the oven to 350 degrees F. Grease and flour an 8-inch cake pan.
- Sift together the flour, cornstarch, baking soda and salt. In a stand mixer fitted with a paddle attachment, cream the butter with 1 1/2 cups of the granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Add the sour cream and vanilla, and mix until combined. Add the sifted dry ingredients and mix on low speed until just barely combined.
- Pour the batter into the prepared cake pan. Bake until no longer jiggly like my bottom, 45 to 50 minutes. Remove the cake from the pan as soon as you pull it out of the oven. Place the cake on a cooling rack and allow it to cool completely.
- Stem and halve the strawberries, and mash then them. Sprinkle the strawberries with the remaining 2 tablespoons granulated sugar and allow to sit for 30 minutes.
- For the icing: Combine the powdered sugar, cream cheese, butter, vanilla and dash of salt in a mixing bowl. Mix until very light and fluffy.
- Slice the cake in half to make 2 smaller cakes. Spread the strawberries evenly over each cut side of the cake halves, pouring on all the juices as well. Place the cake halves into the freezer for 5 minutes, just to make icing the cake easier.
- Remove the cake halves from the freezer. Use a little less than one-third of the icing to spread over the top of the strawberries on the bottom layer. Place the second cake layer on top. Add half of the remaining icing to the top, spreading it evenly. Spread the remaining icing around the sides of the cake.
- Leave plain or garnish with strawberry halves. Serve slightly cool.
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This cake gets better the longer it sits, so I try to make it a day ahead. My mother-in-law introduced this deliciously rich sheet cake to me. With its creamy frosting and light almond flavor, no one can stop at just one piece! —Joanie Ward, Brownsburg, Indiana
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Total Time 40 minutes
Category Desserts
Calories 409 calories per serving
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Reviews 4.6
Total Time 40 minutes
Category Desserts
Calories 409 calories per serving
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