Strawberry Lemon Sheet Cake

Step 1

Preheat oven to 350°F. Spray a 13 x 9” baking pan with nonstick spray.

Step 2

Whisk together cake flour, baking powder, baking soda, and salt in a medium bowl. Beat butter and sugar in a large mixer bowl at medium speed until light and fluffy. Beat in lemon zest, lemon extract, and vanilla. Add eggs one at a time and beat until combined. Combine buttermilk and Greek yogurt in a small bowl. Reduce speed to low and add flour mixture in 3 additions, alternating with buttermilk mixture (begin and end with flour mixture).

Step 3

Spoon batter into prepared baking pan and smooth with an offset spatula. Tap pan sharply to reduce air bubbles.

Step 4

for 25 to 27 minutes, until the top and edges are golden and a toothpick inserted in the center comes out clean or with a few crumbs attached. Cool cake completely in pan on a wire rack.

Step 5

Combine sliced strawberries and sugar in a saucepan. Bring to a boil over medium-high heat, stirring constantly with a spatula and pressing firmly on berries to release juices. Reduce heat to low and simmer for 8 to 9 minutes, stirring frequently, until reduced and thickened. Transfer strawberry puree to a bowl and chill for 1 hour.

Step 6

Beat butter and salt in a large mixer bowl on medium speed until light and fluffy. Beat in vanilla. Mix in powdered sugar on low speed 1 cup at a time until incorporated, scraping down bowl as needed. Gradually mix in 2-3 tablespoons of strawberry puree until combined. Increase speed to medium-high and beat frosting for 1 minute, until light and airy.

Step 7

Dollop frosting over cooled cake and swirl with an offset spatula. Chill cake for 20 minutes in the refrigerator before slicing and serving topped with fresh strawberries and lemon slices.