Monday, May 7, 2012
Strawberry Sheet Cake with Whipped Cream Frosting
Strawberry anything is a favorite around here and I try to come up with a new recipe every once in a while. The first time I made this was in a 9x13 pan, not a good choice. It was still tasty but a little too banana bread like for a cake in my opinion. We are just now starting to get local strawberries but gosh there have been some incredible sales on California strawberries and they are really sweet too!
3 cups fresh strawberries-cleaned and chopped
2 1/2 cups sugar
2 cups flour
2 sticks of butter
1 cup buttermilk
1 t baking soda
1 t vanilla
Over the chopped strawberries, with 1/2 cup of sugar. Let them sit for an hour at room temperature so they can release some of their juices. The berries should reduce to about 1 1/2 cups. Hand crush the strawberries, you want them juicy but still with some texture.
Preheat oven to 400 degrees.
Sift 2 cups sugar and flour, and baking soda together in a bowl.
Melt the butter on low in a saucepan and then whisk it with the eggs, buttermilk, vanilla. Add the liquid to the flour and then stir in the crushed strawberries.
Pour batter into a parchment lined sheet pan and bake for 20 minutes. Cake is done when a knife comes out clean from the center. Let it cool completely and then frost with whipped cream!!!
Note: The cake will be a little brown. Still tastes great!