Spring Strawberry Sheet Cake

This recipe is a symbol of spring, the pink cake with pink frosting is a fan favorite any time of the year. The cold dessert with flecks of strawberry is at its best the longer it is refrigerated.

This recipe is a symbol of spring, the pink cake with pink frosting is a fan favorite any time of the year. The cold dessert with flecks of strawberry is at its best the longer it is refrigerated.

Spring Strawberry Sheet Cake

Spring Strawberry Sheet Cake

This recipe is a symbol of spring, the pink cake with pink frosting is a fan favorite any time of the year. The cold dessert with flecks of strawberry is at its best the longer it is refrigerated.

Ingredients

  • 2 cups self-rising flour
  • 2 cups sugar
  • 4 eggs
  • 1 cup canola oil
  • 1 cup milk
  • ¼ cup sweetened strawberries, mashed
  • 1 small box dry strawberry jello
    Strawberry Icing:
  • ½ stick butter or margarine, softened
  • 3-4 cups powdered sugar
  • ¼ cup sweetened strawberries, mashed

Instructions

  1. Mix all ingredients and pour into greased 9×13 pan.
  2. Bake at 350 degrees for 25-30 minutes or until toothpick comes out clean.
  3. While the cake is baking, make the icing.
  4. Mix together all icing ingredients until smooth – may need to add more powdered sugar or strawberries for a spreading consistency. Mix well first before you add extra sugar or strawberries.
  5. Once the cake is cool, spread the icing on the cake.
  6. Store the cake in refrigerator; it’s best when it’s chilled for at least 2 hours.
https://what2cook.net/spring-strawberry-sheet-cake/

Recipe and Photo Courtesy of FarmFlavor.com

 

2 Comments

    • You should be able to do that with no issues. The texture and flavor may change slightly, but I am sure it will still be more than delicious.

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