Fresh Strawberry Sheet Cake

Step 1

Preheat the oven to 350F and grease and line a 9×13 baking pan with strip of parchment paper. Allow the paper to cover the bottom and the two longest sides of the pan with some paper overhang for easy removal.

Step 2

To puree the 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. This is also the same process for the strawberries in the strawberry cream cheese frosting.

Step 3

For the cake, whisk together the all purpose flour, cake flour, baking powder, baking soda, and salt in a bowl and set aside.

Step 4

In a large bowl, whisk together the oil, sugar, eggs, strawberry puree, and vanilla extract.

Step 5

Fold in the dry ingredients just until the batter comes together.

Step 6

Pour it into the prepared pan and spread it even.

Step 7

Bake for 35-40 minutes or until a toothpick in the center comes out clean with a few moist crumbs.

Step 8

Let the cake cool completely in the pan before frosting. If you would like to lift the cake out of the pan, refrigerated it for at least an hour before doing so.

Step 9

Make the frosting right when the cake is done baking so it can chill alongside the cake.

Step 10

Using a hand or stand mixer with the paddle attachment, mix together the cream cheese and butter.

Step 11

Mix in the powdered sugar 1 cup at a time, followed by the strawberry puree.

Step 12

Refrigerate the frosting for an hour so it can thicken up.

Step 13

Once the cake is completely cooled, spread the frosting on top. Serve right away or store in the fridge for up to 7 days. Enjoy!