Strawberry Sheet Cake with Lemon Cream Cheese Frosting

Strawberry Sheet Cake with Lemon Cream Cheese Frosting

Preheat oven to 350 degrees.  Spray a 9 X 13 inch baking dish with nonstick cooking spray. Line baking dish with parchment paper with the long sides extending 2-3 inches. Spray parchment with nonstick cooking spray.

Using a stand up electric mixer, beat butter until creamy.  Slowly add sugar then continue to beat 4-5 minutes until it's fluffy.  Add eggs one at a time, and beat after each addition until they're incorporated.  Add lemon juice and vanilla and mix in.

In a small bowl combine flour, strawberry jello, baking soda and salt.  Add the flour mixture to butter mixture alternating with the buttermilk, begining and ending with the flour mixture, mixing until just combined.  Gently stir in strawberries.  Pour batter into prepared baking pan and bake in preheated oven for 30-40 minutes or until a toothpick inserted in the center of the cake comes out clean.  Cool cake completely. Lift the cake out of the pan, using the parchment paper extensions.


  • 1 Cup - Unsalted Butter, at Room Temperature
  • 2 Cups - Sugar
  • 2 - Eggs, Large
  • 2 Teaspoons - Fresh Lemon Juice
  • 1 Teaspoon - Vanilla Extract
  • 2 1/2 Cups - Cake Flour
  • 2 Tablespoon - Strawberry Flavored Jello Gelatin Powder
  • 1/2 Teaspoon - Baking Soda
  • 1/4 Teaspoon - Salt
  • 1 Cup - Buttermilk, Well Shaken
  • 2/3 Cups - Fresh Strawberries, Chopped
  • 8 Ounces - Cream Cheese, At Room Temperature
  • 2/3 Cups - Sugar, Divided
  • 2/3 Cups - Fresh Strawberries, Chopped
  • 1 1/2 Cups - Heavy Cream
  • 3 Tablespoons - Fresh Lemon Juice
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