Strawberries and Cream Sheet Cake

Strawberry Shortcake is one of my all time favorite desserts. I mean, what mom doesn't love Strawberry Shortcake? This cake takes the dessert to a new level. Fresh strawberries, cream, cream cheese...it doesn't get much better than this. And it's easy to mix up. Make the cake on Saturday, and the frosting on Sunday.
Trust me.
Mom's going to love this.

Strawberries and Cream Sheet Cake
adapted from Southern Living Magazine
print recipe

1 cup butter, softened
2 cups sugar
2 large eggs
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
2 1/2 cups cake flour
2 tablespoons strawberry-flavored gelatin (powder)
1/2 teaspoon baking soda
1/4 teaspoon table salt
1 cup buttermilk
2/3 cup chopped fresh strawberries
Shortening
Parchment paper
Vegetable cooking spray

Preheat oven to 350°.
Beat butter at medium speed with an electric mixer until creamy; add sugar, beating 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.
Line a 9x13 with parchment paper. Grease and flour the paper before spreading the batter onto the paper, allowing 2 to 3 inches to extend over long sides.
Bake at 350° for 30 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. Or just lift cake from pan and frost after cooled.  Cool completely (about 1 hour). Spread Strawberry Frosting on top and  sides (optional) of cake.

Fresh Strawberry Cream Frosting

1 cup heavy cream

1/4 cup powdered sugar

1 (8-oz.) package cream cheese, softened
1 1/2 -2  cups powdered sugar

dash of salt
1/2 cup chopped fresh strawberries

In a deep bowl, beat cream until stiff, add 1/4 cup powdered sugar. Beat until stiff peaks form. Scrape out of bowl and set aside in another small bowl. 

Using  the same large bowl, beat cream cheese until smooth. Add powdered sugar a little at a time. Add a dash of salt.  Beat again until smooth. Add 1/2 cup fresh chopped strawberries. Mix just until fruit is incorporated.  Fold the whipped cream mixture and the cream cheese mixtures together. Frost the cake immediately. Refrigerate until ready to serve. 

Tips:

-I altered the ingredients in the frosting to create a more stable frosting. The Southern Living version calls for granulated sugar and fresh lemon juice, which produces a delicious frosting, but does not hold its shape well. This frosting is delicate and should be served within two hours of frosting. 

-My Sister in Law, Sheri made this and followed the SL directions exactly, except she baked the cake in a jelly roll pan. The recipe calls for baking in a 9x13. After trying the cakes baked in a 9x13 and a jelly roll pan, I liked the cake baked in the jelly roll pan a bit better. 

-Be careful to not over bake. The cake is done when a few moist crumbs are attached to a toothpick when testing.

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