Spring Strawberry Sheet Cake

Spring Strawberry Sheet Cake

Recipe: 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.

Preparation time: 15 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 15

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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