Strawberries and Cream Sheet Cake

I love Summertime, especially when the strawberries finally hit their peak. We took the kids out to the fields this weekend, and they had the best time filling their buckets with juicy berries.  Honestly, I'm pretty sure more berries went into their mouths than their buckets!  When we got home, I couldn't wait to make this delicious strawberry cake with a slightly sweet cream cheese frosting.  I'm sure I will be making this cake again for many summers to come.

Cake

1 lb. strawberries, hulled and sliced (about 2 1/2 cups), divided

1 3/4 cups granulated sugar, divided

2 1/2 cups flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1 cup (2 sticks) unsalted butter, at room temperature

3 large eggs, at room temperature

1/4 cup heavy whipping cream, at room temperature

2 tsp vanilla extract

8 drops red food coloring (optional)

Frosting

4 oz cream cheese, at room temperature

1/2 cup granulated sugar

2 tsp vanilla extract

2 1/2 cups cold heavy whipping cream

For the cake:  Preheat oven to 350F.  Spray a 13 x 18-inch rimmed baking sheet (this is a 1/2 sheet pan), with cooking spray.  

Set aside 3/4 cup of sliced berries to garnish the cake after it is frosted. 

Combine the remaining 1 3/4 cups strawberries and only 1/4 cup sugar in a blender or food processor and puree until smooth (you will have about 1 1/2 cups puree).

Whisk together the flour, baking powder, and baking soda in a medium bowl. Set aside.  Combine the butter and remaining 1 1/2 cups sugar in a stand mixer fitted with the paddle attachment and beat on medium speed until light and fluffy, 3 to 4 minutes.  Beat in the eggs, one at a time, until combined.  Beat in the heavy whipping cream, vanilla, strawberry puree and food coloring.  Reduce the mixer speed to low and gradually beat in the flour mixture until combined.

Transfer the batter to the prepared pan.  Bake until the cake is set and a toothpick inserted into the center comes out clean, 16 to 18 minutes, rotating the pan halfway through.  Let cool completely in the pan on a rack for at least 1 hour.

For the frosting:  Combine the cream cheese, sugar and vanilla in the stand mixer fitted with the whisk attachment and beat on medium speed until smooth, about 1 minute.  Add the heavy whipping cream and beat on medium-high speed until stiff peaks form, 2 to 3 minutes.

Spread the frosting evenly over the cake.  Top with remaining 3/4 cups sliced strawberries that you previously set aside. I arranged the strawberry slices so that each piece of cake received a strawberry slice on top. You may also just scatter the strawberry slices.

Note: To make this cake ahead of time, you can bake the cake a day in advance and frost it before serving.  Store it covered in the refrigerator to keep the frosting fresh.  Add the fresh strawberries to the top right before serving for the best texture.

Because of the cream cheese frosting, any leftover cake should be kept in the refrigerator.  It will keep in an airtight container for several days.

Serves 12-16

Source:  ThePioneerWoman.com

Kaitlin