This Strawberries and Cream Sheet Cake is a light and fluffy strawberry cake filled with fresh strawberries and topped with a fresh whipped cream cheese frosting with strawberries and a touch of lemon.
How was your Mother’s Day? Mother’s Day for me is a mixture of emotions. I’m very mindful of the people in my life who have lost their moms, lost a child, or aren’t able to have children. Thinking of them makes my heart hurt. So I hold all of that emotion with me going into Mother’s Day.
Not to mention the many things I could be doing better. Did I half listen when my son was telling me his long (very long) story about a game he was playing? Do I wish sometimes that I could listen to the radio instead of Frozen on repeat in the car? Do I wish I could go to Target alone. Very alone. YES.
My husband leaned over and kissed me and said, “Happy Mother’s Day. You deserve it.”
I said, “Do I?” and laughed. I expressed my insecurities about the day and he told me I was way too hard on myself. He’s probably right. All you can do it try. Wake up every morning and recommit to trying. My mom was the epitome of patience and selflessness so it’s hard to measure myself against her.
I’ve been wanting to make a really good strawberry cake for a while. This cake is unbelievably light and fluffy. So fluffy that I had a hard time cutting a pretty piece. Cake flour is used in this cake to give it it’s incredibly tender crumb. I don’t always have cake flour on hand so I provided a substitute in the notes. But if you can, buy cake flour.
You know how sometimes cakes have a slight strawberry flavor. Not this one. It has the vibrant strawberry flavor I was looking for.
Although this cake is called a sheet cake, it’s baked in a 9×13 baking dish. I think the proper name for a cake that’s not layered is a sheet cake. I’m not all that proper so I was a little confused at first too.
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The Girl Who Ate Everything
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