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
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.
Recipe and Photo Courtesy of FarmFlavor.com
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