Strawberry Lemonade Sheet Cake
Indy Leo turned 5 last week and requested a Strawberry Lemonade Cake for her Birthday! So…..ya girl made it happen!
This Strawberry Lemonade Sheet Cake recipe is for my fellow lemon juice lovers! If you like to add lemon juice to your slushies, Gatorades and lemon-lime sodas (like ME)…..then this flavor pairing is for you! The acidity of the lemons bring out the sweetness of the strawberries while maintaining balance in every. single. bite! Pictured below is the equipment as well as the ingredients needed to make this cake.
To make the cake, preheat your oven to 350 degrees Fahrenheit and then grease (I used salted butter) and flour a 9″x13″ pan or glass dish. Next, zest lemons with a handheld grater until you have accumulated 1 Tablespoon and set aside for the icing. Using a food processor (I used a Ninja), puree 2 cups of thawed frozen strawberries and set aside half for the icing.
In a stand mixer (using a paddle attachment), combine the cake mix, flour, Jello, lemon juice and vanilla extract. Next, add the canola oil and eggs (beating one at a time to mix thoroughly). Lastly, add 1 cup of the pureed strawberries and beat 4 to 5 minutes until the mixture looks like what is pictured below. (I apologize for the lighting in this picture…it was thunder storming all day, making it dark, and I was counting my lucky stars that our power did not go out…..whew!)
Pour the batter into a greased and floured pan or glass dish and spread it out evenly with a spatula. Next, tap the pan carefully on the countertop to pop any air bubbles in the batter. Place in the oven and bake for 45 minutes. After baking, transfer the cake to a cooling rack, or place on oven mitts, and cool for at least 30 minutes.
To make the Butter Cream Cheese Icing you will need to combine all the ingredients (besides the sliced strawberries) in a stand mixer with a whisk attachment and beat until creamy and light.
Once the cake has completely cooled, pour the icing over the cake and spread evenly with a spatula. Garnish with fresh sliced strawberries and serve.
Indy LOVES this cake and so do I! Actually…..everyone that has tried it, LOVES it! It is that good! My Strawberry Lemonade Sheet cake is moist, decadent and refreshing. Perfect for the Summers of Hades here in South Carolina…..we even need food to quench our thirst!
XOXO,
Kendallraye
Strawberry Lemonade Sheet Cake
Equipment
- Food Processor
- Stand Mixer
- Handheld Grater/Zester
Ingredients
Sheet Cake
- 1 box Duncan Hines Classic Butter Golden Cake Mix
- 4 Tablespoons All Purpose Flour
- 1 3-oz. box Strawberry Jello
- 1/2 cup Lemon Juice Freshly Squeezed
- 3/4 cup Canola Oil
- 1 teaspoon Vanilla Extract
- 1 cup Frozen Strawberries Thawed and Pureed
- 4 eggs
Butter Cream Cheese Icing
- 1 stick Salted Butter Softened
- 1 8-oz. block Cream Cheese Softened
- 1 cup Frozen Strawberries Thawed and Pureed
- 3 cups Powdered Sugar
- 1 Tablespoon Lemon Zest
- 1 cup Fresh Strawberries Sliced
- 1 teaspoon Vanilla Extract
Instructions
Sheet Cake
- Preheat oven to 350°F; grease and flour a 9"x13" pan; set aside.
- Zest lemons with handheld grater until you accumulate 1 Tablespoon; set aside for icing.
- Using a food processor, puree 2 cups thawed frozen strawberries; set aside half for icing.
- In a stand mixer (using a paddle attachment), combine cake mix, flour, Jello, lemon juice and vanilla extract. Add canola oil and eggs (beating one at a time to mix thoroughly). Add 1 cup of the pureed strawberries and beat 4 to 5 minutes.
- Pour batter into greased and floured pan; spread even with a spatula; tap the pan carefully on the countertop to pop any air bubbles in the batter; bake for 45 minutes
- After baking, transfer cake to cooling rack and cool for 30 minutes.
Butter Cream Cheese Icing
- In a stand mxer (using a whisk attachment), combine all ingredients except for the sliced strawberries and beat until creamy and light.
- Pour icing over cooled cake and spread even with a spatula.
- Garnish with freshly sliced strawberries and serve.
Notes
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