Fresh Strawberry Sheet Cake

Step 1

The first step is to make the strawberry puree. Remove the stems of the strawberries. Place them into a medium pot. Add the sugar and lemon juice.

Step 2

Heat this at medium heat, stirring often to avoid boiling. Once this mixture begins to boil, you may turn the heat down to medium low. Stir often and the strawberries will continue to break down. Use an emulsion blender if you like the puree to be smoother.

Step 3

Allow this mixture to reduce to about half. It will take 20-30 minutes. When the puree is finished, remove it from the heat and allow it to come to room temperature before adding it to the recipe.

Step 4

Preheat the oven to 350F degrees. Spray a 9x13-inch pan with non-stick spray (I like the kind with your in it, like Baker's Joy). Place your oven rack in the middle of the oven.

Step 5

In a large bowl, whisk together the flour, baking powder, and baking soda, set aside.

Step 6

Using a stand or handheld mixer, beat the butter until it is smooth and creamy.

Step 7

Blend in the oil, then gradually add in the sugar and beat until smooth.

Step 8

Mix in the vanilla extract and then add the eggs one at a time, mixing between each one.

Step 9

Then gradually mix in the strawberry puree and sour cream.

Step 10

Add the dry ingredients (flour mixture). Do not overmix. Mix until you no longer see any white bits.

Step 11

Pour batter into the prepared pan.

Step 12

Bake the cake for 25-30 minutes or until a toothpick inserted comes out clean. Remove it to a cooling rack and allow it to cool completely before frosting.

Step 13

Make the strawberry buttercream: beat the butter until light and creamy. Gradually mix in the powdered sugar.

Step 14

Then add the strawberry puree until the desired consistency is reached.

Step 15

Spread frosting all over the cake. Slice and serve.