Strawberries and Cream Sheet Cake

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.
Strawberries and Cream Sheet Cake | The Girl Who Ate Everything
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.

Strawberries and Cream Sheet Cake | The Girl Who Ate EverythingYou know how sometimes cakes have a slight strawberry flavor. Not this one. It has the vibrant strawberry flavor I was looking for.
Strawberries and Cream Sheet Cake | The Girl Who Ate Everything
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.
Strawberries and Cream Sheet Cake | The Girl Who Ate Everything

Strawberries and Cream Sheet Cake

Ingredients

    Cake:
  • 1 cup butter, softened
  • 2 cups sugar
  • 2 large eggs
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 2 1/2 cups cake flour (see notes for substitute)
  • 2 tablespoons instant strawberry-flavored gelatin mix
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon table salt
  • 1 cup buttermilk (see notes for substitute)
  • 2/3 cup diced fresh strawberries
  • Frosting:
  • 1 (8-oz.) package cream cheese, softened to room temperature
  • 1 Tablespoon instant strawberry flavored gelatin mix
  • 2/3 cup diced fresh strawberries
  • 1 1/2 cups heavy cream
  • 1 teaspoon fresh lemon juice
  • 3/4 cup powdered sugar

Instructions

  1. Preheat oven to 350°. Grease a 13- x 9-inch baking dish (although the title says sheet cake it's referring to a non-layered cake. Do not use a jelly roll pan) with shortening and line with parchment paper, allowing 2 to 3 inches to extend over long sides. Lightly grease paper with cooking spray. Use this method if you plan on inverting the cake on to a serving plate. If you want to serve it out of the pan, just generously grease the pan.
  2. Beat butter and sugar for 4 to 5 minutes or until light and fluffy. Add the eggs, 1 at a time, until well blended. Beat in the lemon juice and vanilla.
  3. In a separate bowl, stir together the flour, strawberry-flavored gelatin, baking soda, and salt; Add the flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low until ingredients are just barely combined. Stir in the strawberries. Spread batter in prepared pan.
  4. Bake at 350° for 30 to 40 minutes or until a wooden pick inserted in center comes out clean. You may need to cover the cake after 30 minutes with foil to make sure it doesn't brown too much. Cool in pan on a wire rack 30 minutes. Lift cake from pan, using parchment paper sides as handles. Invert cake onto wire rack; gently remove parchment paper. Or just leave in the pan if you chose that option. Cool completely (about 1 hour). Spread frosting on top.
  5. For the frosting: Make sure your cream cheese is really soft. Stir the jello into the cream cheese. Add the strawberries and beat until blended.
  6. In a separate bowl, beat the cream and lemon juice at medium speed until foamy; increase speed to medium-high, and slowly add 3/4 cup powdered sugar, beating until stiff peaks form. Fold half of cream mixture into cheese mixture; fold in remaining cream mixture. Frost cooled cake immediately. Keep cake refrigerated until serving.

Notes

Buttermilk Substitute: Add 1 tablespoon vinegar to a measuring cup. Fill the measuring cup up with milk until it reaches the 1 cup line. Let sit 5 minutes or until mixture looks slightly curdled. You can also use lemon juice but vinegar is better.

Cake Flour Substitute: For every cup of flour you need to substitute do this: Measure out 1 cup of all-purpose flour. Remove 2 tablespoons of all-purpose flour and return to your flour bag. Replace the removed flour with 2 tablespoons of cornstarch. Sift the flour several times to incorporate the mixture completely.

Adapted from: Myrecipes

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Other Strawberry Recipes You Might Like:

strawberry-shortcake

Strawberry Shortcake With Almond Glaze

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Strawberry Cream Puff Cake

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Cheesecake Stuffed Strawberries

 

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Comments

  1. Gaaaah this looks so good!!! I need more strawberries in my life. And Christy, I’ve seen the instagram pictures of your kids on the roof dropping cushioned eggs. If that doesn’t get you mom of the year, then I don’t know what will.

  2. Mmm.. yummy looking cake, really fluffy and delicious!

  3. Oh my gosh, I NEED THIS! I am obsessing over strawberries lately. And in an easy, sheet cakey- form? GIMME! I can only imagine how moist that buttermilk makes this! Pinned!

  4. Gotta love strawberry cake in the summer! I just crave strawberries so much right now being pregnant!!

  5. Christy, I am so making this today. Thanks so much for sharing. Also, you seem like a really down-to-earth compassionate person- especially when I had the pleasure of interviewing you. Happy Mother’s day! You really do deserve it :)

  6. This cake is very similar to Mrs. Sewards strawberry cake, a recipe on the Just A Pinch web site.

  7. This looks SO good! Do you think it would work as cupcakes? My daughter’s 4th birthday party is next month, and she has requested strawberry cupcakes!

  8. Girl, I don’t know how you do it. I can barely handle my TWO kiddos. No doubt you are hard on yourself. I hope you had the very best Mother’s Day. This cake looks amazing!!

  9. Morning,
    I’m writing because I have found you to be such a friendly person. You express my own thoughts so much. Awhile back I viewed a family photo that you had posted- such a sweet gesture; I forget if it was at Christmas, or some other special time. I thought, she must be a wonderful mother. And I’ve no doubt you are. I am one who has never had the blessing of being a mom. I have the exact same anguishing feelings that you expressed when Mother’s Day comes around. I grieve for those who have lost their mother. And now I am one who has lost her own mother. I am older than your age group- though I often feel like I am still in the 30 something age group……and try to think young.. always. :)
    It must take so much energy and effort to do all the fun food dishes that you post and I get to enjoy. I applaud you. I’m glad I happened upon this website, a good while back, by the way. Keep up the good work- and I know you must be a wonderful mother, and I will also add: I think your husband is one blessed, fortunate guy to have you in his life. I’ve seen your posted photos, so I know you are an attractive woman, as well. Many blessings to you.

    • Christy {The Girl Who Ate Everything} says:

      Jill,
      You are so kind. I’m so sorry that you’ve lost your mother. I can imagine it is one of the hardest things to ever go through. I appreciate you taking the time to tell me your story. I feel the same way. I always think I’m in the 20 year old age group. Haha. My sister passed away and so I always feel the pain her son feels on Mother’s Day. Nice to meet you and thank you for your kind words. Christy

  10. I made this today for my 5 year old girl’s birthday cake and it was so delicious!! A beautiful pink cake! Thanks for all you do for others who want to feed their families well:)

  11. This looks amazing. Every time I drool over a cake like this, I wonder if there is any way for me to make it eggless. We have an egg allergy in the family and last time I tried to use one of those powder egg substitutes (mixed with water per directions), my cake turned out quite flat and compressed. Do you have any suggestions?

    • Christy {The Girl Who Ate Everything} says:

      Oi. I’m not sure. I’m very familiar with egg substitutes. I wish I could have been more help. Anyone have any suggestions?

  12. Your strawberry cake looks so good Christy

  13. Hi Christy! I made these the other day and COULD NOT stop eating it! I wasn’t too fond of the frosting, I think I didn’t whip the cream enough, and heavy cream in Poland doesn’t last too long. But I think the cake its self was so good and fluffy! Thanks so much for sharing!

  14. I made this for my son’s birthday and I have to say that this is hands down the BEST strawberry cake I’ve ever tasted. .. That’s coming from someone who has always requested strawberry cake for my own birthday! Yummmm.. I die.

  15. Daelynn Newlin says:

    I absolutely LOVE your recipes,posts, and overall self ! I’m a huge fan Christy. And This recipe is no exception !!! I just made it and it was a BIG hit. Thanks so much for all you do. Keep the great recipes and stories coming ! Hugs from Texas !

  16. Hi there,
    Can u leave out the gelatin ? Thanks

  17. I made it and it was quite good, I had a lot of stawberry flavour gelatin at home and this was really different way to use it than usual. Thanks for the recipe