How To Make Strawberry Sheet Cake?
Strawberry cake really takes me back to my childhood memories. That is what my sister and I have always done for my father’s birthday, even when we were kids, with canned frosting. We have little else to risk, but we decided to make a strawberry cake from scratch to make up for it! Canned fruits are not allowed in our house. I call it “dangerously delicious,” it’s got great taste, and it”s all from scratch!
Fresh strawberry cake is the greatest! A soft vanilla cake is covered with jello and strawberries to perfection. Strawberries and vanilla go together, and the flavors balance each other well in this cake.
It’s super easy to make, and you don’t need a long time to prepare it, this cake is always requested in my children’s anniversaries, their friends were obsessed with it too, and even when I prepared it, my neighbors want to try It!!!
Well, this is the list of the ingredients you’ll need for this strawberry sheet cake:
FOR THE CAKE, I USED:
2 Cups.Of Fresh sliced strawberries.
A vanilla cake mix, I used only one box.
A Small Pkg.Of Strawberry gelatin.
3/4 Cup.Of Vegetable oil.
3 large Eggs.
TO MAKE AN EASY STRAWBERRY FROSTING, I USED:
2 Cups.Of Sliced Strawberries.
2 Cups.Of ConfectionerS’ sugar.
A Cup.Of Soft Butter.
A small spoons.Of Vanilla extract.
Initially, I started by lightly spraying the plate with cooking spray and I turned the temperature of the oven to 350 degrees Fahrenheit.
Next, I combined the two cups of sliced strawberries in a blender or food processor and mix until finely chopped.
After that, In a mixing bowl, I whisked together the cake batter, milk, and canola oil for few minutes with a hand mixer.
At this stage, I combined the strawberry puree with the package of strawberry gelatin in one bowl.
Then, I placed the mixture in a prepared frying pan and baked for 25 to 30 minutes, or until a piece of wood falls out of the middle.
When the timer goes off, I removed it from the oven and let it cool for approximately 15 minutes.
In a blender, I mixed two strawberries until smooth for decoration. When I have leftover strawberries from making cake batter, I find it very helpful to mix it up.
And finally, in a small saucepan, I heated the strawberry puree over low heat, stirring constantly, until it was firm; then I set the cake aside to cool completely.