FRESH STRAWBERRY SHEET CAKE

This strawberry sheet cake is incredibly moist and made with FRESH strawberries! No mixes, no food coloring, just natural strawberry flavor with a silky strawberry cream cheese frosting.

INGREDIENTS

STRAWBERRY CAKE

• 2 cups all-purpose flour
• 3/4 cup cake flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup vegetable oil
• 1 3/4 cups granulated sugar
• 4 large eggs
• 1 1/2 cups lightly pureed strawberries
• 1 tsp vanilla extract

STRAWBERRY CREAM CHEESE FROSTING

• 8 oz cream cheese, room temperature
• 1/2 cup unsalted butter, room temperature
• 3–4 cups powdered sugar
• 1/4 cup lightly pureed strawberries

INSTRUCTIONS

STRAWBERRY CAKE

1. Preheat your oven to 350F and grease and line a 9×13 baking pan with parchment paper. If you plan on serving the cake within the pan, omit the parchment paper. If you want to take the cake out of the pan, place a strip of parchment paper along the length of the pan, letting it hanging over both sides.
2. To puree your strawberries, place them in a food processor and let it run for a couple seconds. Then pulse until it’s almost completely pureed but with a few small strawberry chunks. We don’t want it completely smooth as you still want some strawberry bits throughout the cake. This is also the same process for the strawberries in the strawberry cream cheese frosting.
3. For the cake, whisk together the all-purpose flour, cake flour, baking powder, baking soda, and salt in a bowl and set aside.
4. Full instructions visit @butternutbakeryblog