strawberry sheet cake
Desserts
Strawberry Sheet Cake
Absolutely! You could split the batter between two greased 11×7-inch baking pans, two 10-inch round cake pans or three 8-inch round cake pans.
Ingredients
- 1 box (13-1/4 ounces) white cake mix
- 1 package (3 ounces) strawberry gelatin
- 3 tablespoons sugar
- 3 tablespoons all-purpose flour
- 1 cup water
- 1/2 cup canola oil
- 2 large eggs, room temperature, beaten
- 1 cup finely chopped fresh strawberries
- 1/2 cup fresh strawberries
- 1 cup butter, softened
- 1 cup mascarpone cheese, room temperature
- 1/4 teaspoon salt
- 3-1/2 cups confectioners' sugar
Directions
- Preheat oven to 350°. Line the bottom of a 15x10x1-in. baking sheet with parchment paper; coat with cooking spray.
- In a large bowl, combine cake mix, gelatin, sugar and flour. Add water, oil and eggs; beat on low speed for 30 seconds; increase speed to medium and beat 2 minutes. Fold in chopped strawberries. Bake 15-16 minutes or until a toothpick inserted into the center comes out clean. Cool completely.
- Place strawberries in a food processor; pulse until smooth. Set aside.
- In the bowl of a stand mixer, beat butter and mascarpone until fluffy, 3-5 minutes. Beat in salt and strawberries. Gradually beat in confectioners' sugar until fluffy. Spread frosting over cooled cake.
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