Strawberry Sheet Cake
This Texas-style strawberry sheet cake is made with a box of cake mix and strawberry gelatin. It's moist, tender and bursting with strawberry flavor.
Prep time:
Cook time:
Serves: 24
Calories per serving: 194
Ingredients:
Cook time:
Serves: 24
Calories per serving: 194
CAKE:
1 box (13-1/4 ounces) white cake mixes
1 package (3 ounces) strawberry gelatin
3 tablespoons sugar
3 tablespoons all-purpose flour
1 cup water
1/2 cup canola oil
2 large eggs, room temperature, beaten
1 cup finely chopped fresh strawberries
FROSTING:
1/2 cup fresh strawberries
1 cup butter, softened
1 cup mascarpone cheese, room temperature
1/4 teaspoon salt
3 1/2 cups confectioners' sugar
Directions:
Preheat your oven to 350°F. Line the bottom of a 15x10x1-inch baking sheet with parchment, and coat it with cooking spray.
In a large bowl, whisk together the cake mix, gelatin, sugar and flour.
Pour in the water, oil and eggs. Use a hand mixer or stand mixer to beat on low speed for 30 seconds. Turn the mixer up to medium speed and beat for two minutes.
Fold in the chopped strawberries. Pour the cake batter into the prepared sheet pan. Editor’s Tip: Use a mini offset spatula to make sure the cake batter reaches all four corners in the pan and is spread out evenly.
Bake the strawberry sheet cake until a toothpick inserted in the center comes out clean, 15 to 16 minutes. Cool the cake completely to room temperature.
For the frosting, pulse the strawberries in a food processor until smooth, then set them aside.
In the bowl of a stand mixer, beat the butter and mascarpone until light and fluffy, three to five minutes. Editor’s Tip: If you don’t have mascarpone, use light cream cheese instead. Beat in the salt and strawberries. Gradually add the confectioners' sugar. Beat in enough confectioners’ sugar to reach your desired consistency and level of sweetness.
Spread the frosting over the top of the room-temperature cake.
Decorate the strawberry sheet cake with fresh strawberries, as desired, and serve.
Source: tasteofhome.com
In a large bowl, whisk together the cake mix, gelatin, sugar and flour.
Pour in the water, oil and eggs. Use a hand mixer or stand mixer to beat on low speed for 30 seconds. Turn the mixer up to medium speed and beat for two minutes.
Fold in the chopped strawberries. Pour the cake batter into the prepared sheet pan. Editor’s Tip: Use a mini offset spatula to make sure the cake batter reaches all four corners in the pan and is spread out evenly.
Bake the strawberry sheet cake until a toothpick inserted in the center comes out clean, 15 to 16 minutes. Cool the cake completely to room temperature.
For the frosting, pulse the strawberries in a food processor until smooth, then set them aside.
In the bowl of a stand mixer, beat the butter and mascarpone until light and fluffy, three to five minutes. Editor’s Tip: If you don’t have mascarpone, use light cream cheese instead. Beat in the salt and strawberries. Gradually add the confectioners' sugar. Beat in enough confectioners’ sugar to reach your desired consistency and level of sweetness.
Spread the frosting over the top of the room-temperature cake.
Decorate the strawberry sheet cake with fresh strawberries, as desired, and serve.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.