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Strawberry Sheet Cake With Lemon Cream Frosting

Strawberry Sheet Cake With Lemon Cream Frosting

This strawberry sheet cake is another one of my favorites. It’s bursting with strawberry flavor and is a fun cake to make in the summer, especially if you are fortunate to pick fresh berries. The lemon juice in the frosting gives it that subtle tang needed to make this one of the most enjoyable, refreshing cakes of the season.
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Prep Time 30 minutes
Cook Time 40 minutes
Servings 6 people

Ingredients
  

Cake

  • 1 cup butter (room temperature)
  • 2 cups sugar
  • 2 eggs
  • 2 tsp fresh lemon juice
  • 1 tsp strawberry extract
  • 3 cups Bisquick
  • 2 tbsp strawberry-flavored jello
  • ½ tsp baking soda
  • 1 cup buttermilk
  • ⅔ cup fresh strawberries (chopped)

Frosting

  • 8 oz cream cheese (room temperature)
  • ⅔ cup confectioners' sugar (divided)
  • ⅔ cup fresh strawberries (chopped)
  • 1½ cup heavy cream
  • 3 tbsp lemon juice

Instructions
 

Cake

  • Preheat the oven to 350 °F. Grease a 9x13 inch baking dish with nonstick cooking spray and line with parchment paper.
  • Beat one cup of butter until creamy using an electric mixer. Slowly add two cups of sugar, then continue to beat for five minutes until fluffy. 
  • Add two eggs one at a time until well incorporated. Mix in two teaspoons of lemon juice and one teaspoon of strawberry extract.
  • In a smallbo wl, sift three cups of Bisquick, two tablespoons of strawberry jello, and one-half teaspoon of baking soda.
  • Add the Bisquick mixture to the butter mixture, alternating with one cup of buttermilk, mixing until just combined.
  • Gently stir in two-thirds of a cup of strawberries. 
  • Pour the batter into the prepared baking pan and bake for forty minutes or until a toothpick inserted in the center of the cake comes out clean. 
  • Cool cake completely. Transfer to a wire rack and allow to cool before frosting.

Frosting

  • Beat eight ounces of cream cheese with one-third cup of sugar until the mixture is smooth. Fold in two-thirds of a cup of chopped strawberries.
  • In a large bowl, beat one and one-half cups of heavy cream and three tablespoons of lemon juice until the mixture is frothy. Continue beating and gradually add the remaining one-third cup of sugar.
  • Beat until mixture forms stiff peaks. Fold half of the whipped cream mixture into the cream cheese mixture until blended.
  • Fold in the rest of the whipped cream mixture.
  • Spread the top and sides of the cake with the frosting.
  • Serve and enjoy!
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