I Love a Pink Cake!
There’s something refreshing and delicate about a cake with flecks of strawberry in the batter and icing. At the farm this past weekend, we topped off our Low Country Boil with this very berry dessert. My cake-baking friend made a Strawberries and Cream Sheet Cake from the Southern Living recipe shown below. There’s a quick, but inspiring video recipe here. If you’re in a hurry, Betty Crocker has a version here using a cake mix.
Making the Icing: A Few Easy Steps
Strawberries and Cream Sheet Cake
- 1 cup butter, softened
- 2 cups sugar
- 2 large eggs
- 2 tsp. fresh lemon juice
- 1 tsp. vanilla extract
- 2 1/2 cups cake flour
- 2 Tbs. strawberry-flavored gelatin
- 1/2 tsp. baking soda
- 1/4 tsp. table salt
- 1 cup buttermilk
- 2/3 cup chopped fresh strawberries
- Parchment paper
- Vegetable cooking spray
- Strawberry Frosting
- Garnish: fresh strawberries
Preheat oven to 350°. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating 4 to 5 minutes or until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition. Beat in lemon juice and vanilla.
Stir together flour and next 3 ingredients; add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended. Stir in strawberries.
Grease (with shortening) and flour a 13- x 9-inch pan; line with parchment paper, allowing 2 to 3 inches to extend over long sides. Lightly grease paper with cooking spray. Spread batter in prepared pan.
Bake at 350° for 30 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 30 minutes. Lift cake from pan, using parchment paper sides as handles. Invert cake onto wire rack; gently remove parchment paper. Cool completely (about 1 hour). Spread Strawberry Frosting on top and sides of cake. (From Southern Living)