I Love a Pink Cake!
There’s something refreshing and delicate about a cake with flecks of strawberry in the batter and icing. In recent years, I’ve served this springy dessert for several Easters. The Strawberries and Cream Sheet Cake recipe from Southern Living is shown at the end of this post. 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.
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)