This Spring Strawberry Sheet Cake 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
Yield: About 12 pieces
Prep Time: 15 minutes
Cook Time: 30 minutes
Inactive Time: 2 hours
Total Time: 2 hours 45 minutes
This Spring Strawberry Sheet Cake 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
- Mix all ingredients and pour into greased 9×13 pan.
- Bake at 350 degrees for 25-30 minutes or until toothpick comes out clean.
- While the cake is baking, make the icing.
- 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.
- Once the cake is cool, spread the icing on the cake.
- Store the cake in refrigerator; it’s best when it’s chilled for at least 2 hours.
Nutrition Information
Yield 12 Serving Size 1 pieceAmount Per Serving Calories 868Total Fat 24gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 19gCholesterol 74mgSodium 323mgCarbohydrates 162gFiber 1gSugar 144gProtein 5g
Nutrition data was provided and calculated by Nutritionix, and should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate.
Recipe and Photo Courtesy of FarmFlavor.com
