Strawberry Lemonade Sheet Cake
This 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!
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
**If you would prefer less acid, I recommend substituting 1/4 cup of the freshly squeezed lemon juice with 1/4 cup water.**