Strawberry Sheet Cake Recipe 455

STRAWBERRY SHEET CAKE

Steps:

• Preheat oven to 350°F. Spray 9x13-inch pan with baking spray.
• Beat strawberry cake mix, water, eggs, and oil in a large bowl with an electric mixer on low speed for 30 seconds. Beat on medium speed 2 minutes.
• Pour sheet cake batter into pan; spread evenly. Bake 23 to 28 minutes or until toothpick inserted in center of cake comes out clean. Cool completely on wire rack.
• If desired, overturn cake onto serving platter or large plate. Spread vanilla frosting evenly over top of strawberry sheet cake. Add sliced strawberries and raspberries. Slice, serve and enjoy!

STRAWBERRY CAKE AND FROSTING I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round pans.
• In a large bowl, stir together cake mix, gelatin mix and flour. Make a well in the center and pour in water, oil, and eggs. Stir in half of the container of strawberries. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pans.
• Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• To make the Strawberry Frosting: In a large bowl combine butter, confectioners' sugar and the remaining half of the frozen strawberries. Beat on high speed until creamy.

BEST EVER STRAWBERRY CAKE

Steps:

• Combine cake mix, flour, Jello and water. Add oil and eggs, one at a time, beating well between. Add strawberries. Beat 2 minutes. Pour batter into well greased and floured 9×13 pan. Bake at 350* for about 45 minutes.
• CREAM CHEESE ICING: adapted from Paula Deen online recipe
• 1 stick butter softened
• 1 8 oz. pkg. cream cheese, softened
• 1 cup frozen or fresh pureed strawberries ( or frozen strawberries)
• 3 cups powdered sugar
• Add all ingredients to a mixing bowl and mix with mixer until creamy. Pour over cake after it cools from the oven. Add a strawberry to top for garnishment or pureed strawberries to top. Eat and Enjoy!

FREEZE DRIED STRAWBERRY CAKE RECIPE

Steps:

• NOTE: It is SUPER IMPORTANT that all the room temperature ingredients listed above are room temperature and not cold so that the ingredients mix and incorporate correctly.
• Adjust an oven rack to the middle position and preheat to 350ºF/176ºC.
• Add butter to stand mixer and beat at medium-high speed until smooth and shiny, about 30 seconds. Gradually sprinkle in the sugar, beat until mixture is fluffy and almost white, about 3-5 minutes. Add the egg whites approximately two at a time, beating 30 seconds between.
• Place freeze dried strawberries in a spice grinder or food processor and pulse until they become a fine powder. It may be necessary to sift the strawberry powder to ensure that there are no large pieces remaining.
• Whisk the flour, sifted strawberry powder, baking powder, baking soda, salt, and lemon zest in a medium bowl.
• Combine the milk, oil, vanilla extract, strawberry extract and food coloring in a separate medium bowl.
• With the mixer at the lowest speed, add about a third of the dry ingredients to the batter, followed immediately by about a third of the milk mixture, mix until ingredients are almost incorporated into the batter. Repeat the process 2 more times. When the batter appears blended, stop the mixer and scrape the sides of the bowl with a rubber spatula.
• Divide the batter evenly between the prepared pans. Smooth the tops with a rubber spatula. Bake cakes until they feel firm in the center and a toothpick comes out clean or with just a few crumbs on it, about 35-40 minutes.
• Transfer pans to a wire rack and let cool for 10 minutes. Invert cakes onto the rack and pop cakes out of pans. Cool completely before frosting.