Name: Strawberry and Cream Sheet Cake
Prep time: 30 min
Total time: 1 h 50 min
Yield: 12 - 16 serving(s)
Ingredients: 1 lb. strawberries, hulled and sliced (about 2 1/2 cups); 1 3/4 c. sugar; 2 1/2 c. all-purpose flour; 1 1/2 tsp. baking powder; 1/2 tsp. baking soda; 1 c. (2 sticks) unsalted butter, at room temperature; 3 large eggs, at room temperature; 1/4 c. heavy cream, at room temperature; 2 tsp. vanilla extract; 8 drops red food coloring (optional); 4 oz. cream cheese, at room temperature; 1/2 c. sugar; 2 tsp. vanilla extract; 2 1/2 c. cold heavy cream

Step 1For the cake: Preheat the oven to 350˚F. Spray a 13-by-18-inch rimmed baking sheet with cooking spray. Combine 1¾ cups strawberries and ¼ cup sugar in a blender or food processor and puree until smooth (you’ll have about 1½ cups puree).

Step 2Whisk together the flour, baking powder, and baking soda in a medium bowl. Combine the butter and remaining 1½ cups sugar in a stand mixer fitted with the paddle attachment and beat on medium speed until light and fluffy, 3 to 4 minutes. Beat in the eggs, one at a time, until combined. Beat in the heavy cream, vanilla, strawberry puree, and food coloring. Reduce the mixer speed to low and gradually beat in the flour mixture until combined.

Step 3Transfer the batter to the prepared pan. Bake until the cake is set and a toothpick inserted into the center comes out clean, 16 to 18 minutes, rotating the pan halfway through. Let cool completely in the pan on a rack, at least 1 hour.

Step 4For the frosting: Combine the cream cheese, sugar, and vanilla in the stand mixer fitted with the whisk attachment and beat on medium speed until smooth, about 1 minute. Add the heavy cream and beat on medium-high speed until stiff peaks form, 2 to 3 minutes.

Step 5Spread the frosting evenly over the cake. Top with the remaining strawberries.

Strawberry and Cream Sheet Cake

Ingredients

Cake

Frosting

Directions

Cakes and Cupcakes