thepioneerwoman4.0
Strawberries and Cream Sheet Cake
The Pioneer Woman's strawberries and cream sheet cake is topped with fluffy homemade cream cheese frosting and packed with fresh berries for an easy sweet treat.
👥 12 Servings⏱️ Prep & Cook: 1h 50m⏳ Prep: 30 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●blender
- ●food processor
- ●oven
- ●bowl
- ●whisk
- ●pan
📝 Preparation Steps
1
For the cake: 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).
2
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.
large eggs, at room temperature3
3
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.
4
For the frosting: 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.
5
Spread the frosting evenly over the cake. Top with the remaining strawberries.
Nutrition Facts
calories
626 Calories
fat Content
40 g
fiber Content
1 g
sugar Content
41 g
sodium Content
163 mg
protein Content
7 g
trans Fat Content
1 g
cholesterol Content
158 mg
carbohydrate Content
61 g
saturated Fat Content
24 g
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