Easy Strawberry Sheet Cake with Whipped Cream Cheese Frosting

Add to that the simplicity of a sheet cake with a cream cheese-based whipped cream, and it’s an absolute success! It’s usually the first cake to be polished off by guests at our pool parties.

This recipe can also be made into a layer cake for more formal occasions. Divide the batter between three eight-inch cake pans, bake, and decorate with the frosting. Add any additional fresh fruit you desire and make it your own. We suggest blueberries, peaches, nectarines, or sliced dragon fruit.

Best Berries and Cream Sheet Cake

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

1 3/4 cups sugar

2 3/4 cups Panhandle Milling Organic All-Purpose

2 tsp. baking powder

1/2 tsp. salt

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

3 large eggs at room temperature

1/4 cup heavy cream at room temperature

1 Tbsp. vanilla extract

Frosting

4 oz. cream cheese at room temperature

1 small box of vanilla instant pudding

2 tsp. vanilla extract

2 1/2 cups cold heavy cream

6-8 drops red or pink food coloring (optional)

Directions:

• For the cake: Preheat the oven to 350˚F. Spray a 13-by-18-inch rimmed baking sheet with cooking spray. Blend 2 cups of strawberries in a blender or food processor and puree until smooth (you’ll have about 1½ cups puree).
• Whisk together the flour, baking powder, and salt in a medium bowl. Combine the butter and 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 cream, vanilla, and strawberry puree. Reduce the mixer speed to low and gradually beat in the flour mixture until it is well combined.
• Transfer the batter to the prepared pan, spreading it evenly to ensure a uniform bake. 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 the cake cool completely in the pan on a rack for at least 1 hour.
• For the frosting, combine the cream cheese, sugar, and vanilla in a stand mixer fitted with the whisk attachment and beat on medium speed until smooth, about 1 minute. Add the heavy cream and food coloring and beat on medium-high speed until stiff peaks form, 2 to 3 minutes.
• Spread the frosting evenly over the cake. Top with the remaining strawberries. Additional strawberries may be used if desired. Alternatively, you can use other berries or fruits, such as raspberries, blueberries, or peaches, for a different flavor profile.

For a layer cake:

Divide the cake mixture between three eight-inch round cake pans and bake for 20-25 minutes. Cool completely and layer with frosting and fresh berries if desired.