Strawberries and Cream Sheet Cake
This strawberries and cream sheet cake is a perfect easy, crowd-pleasing dessert. The soft and tender cake is dotted with fresh strawberries and topped with a dreamy cream cheese frosting, striking a balance of rich, creamy, and tangy flavors.
Ingredients
- 1 lb strawberries hulled and sliced
- 1.75 cups sugar
- 2.5 cups all-purpose flour
- 1.5 tsp. baking powder
- 0.5 tsp. baking soda
- 1 cup unsalted butter at room temperature
- 3 large eggs at room temperature
- 0.25 cup heavy cream at room temperature
- 4 tsp. vanilla extract
- 8 drops red food coloring
- 4 oz. cream cheese at room temperature
Instructions
- Preheat the oven to 350˚F. Spray a 13-by-18-inch rimmed baking sheet with cooking spray. Combine 1¾ cups strawberries and ¼ cup sugar in a blender or food processor and puree until smooth (you’ll have about 1½ cups puree).
- Whisk together the flour, baking powder, and baking soda in a medium bowl. Combine the butter and remaining 1½ 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 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, at least 1 hour.
- 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 cream 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.