Strawberry Sheet Cake
"This moist strawberry sheet cake is so soft and flavorful! It is perfect for birthdays, potlucks, and get togethers...."
INGREDIENTS
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2 sticks unsalted butter, softened ((226g) (The butter should still hold its shape but should dent when pressed.) )
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2 cups white sugar ((400g))
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3 large eggs, room temperature ((If in a hurry, place the eggs in a bowl of warm water for five minutes.))
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1 cup sour cream ((242g))
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½ cup Strawberry Puree ((121g)(Thawed, frozen strawberries or fresh strawberries, liquified in a blender. We did not cook the puree.))
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2 Tablespoons Strawberry Jello powder ((or 2 teaspoons Strawberry Extract) See notes)
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1 teaspoon vanilla extract ((4g))
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3 cups cake flour (plain in the UK) — if you do not have cake flour see substitution below ((342g))
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1 ½ teaspoons baking powder ((7g))
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½ teaspoon baking soda ((3g))
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½ teaspoon salt ((3g))
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Red or pink coloring to tint the batter (optional) ((we used a very small amount of red and pink))
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3 sticks unsalted butter, softened ( (339g))
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8 oz cream cheese. We recommend "full fat" cream cheese.
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1 teaspoon vanilla extract ((4g))
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¼ cup strawberry puree ((thawed frozen or fresh strawberries, liquified in a blender).)
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½ teaspoon salt ((2g))
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7 cups Confectioners sugar (adjust slightly up or down to your liking) ((805g))
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Pink or Red Coloring Gel ((Optional. We used a very small amount of each for tinting.))
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