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Strawberries and Cream Sheet Cake

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by: Tablespoon Kitchens
Updated Jun 30, 2017
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The berries and cream cake is the real deal. Start with a pink layer of scratch strawberry cake, top with homemade cream cheese frosting and add all the fresh strawberries you can find!

Strawberries and Cream Sheet Cake

  • Prep Time 35 min
  • Total 2 hr 5 min
  • Servings 24
  • Ingredients 15
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Ingredients

  • 2 cups Gold Medal™ all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup butter, softened
  • 1 1/2 cups granulated sugar
  • 1/2 cup seedless strawberry jam
  • 3 eggs
  • 1 teaspoon vanilla
  • 1/4 teaspoon Betty Crocker™ red gel food color
  • 1 cup milk

Frosting

  • 12 oz (1 1/2 packages) cream cheese, softened
  • 1/3 cup butter, softened
  • 1 teaspoon vanilla
  • 2 1/2 cups powdered sugar

Topping

  • 2 cups chopped fresh strawberries

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray bottom and sides of 15x10x1-inch pan with cooking spray. In small bowl, mix flour, baking powder and salt; set aside.
  • Step 
    2
    In large bowl, beat 1 cup softened butter and the granulated sugar with electric mixer on medium speed 2 minutes, scraping bowl occasionally, until fluffy. Beat in jam. Beat in eggs, one at a time, just until smooth. Beat in 1 teaspoon vanilla and the food color. On low speed, beat in one-third of the flour mixture, then half of the milk, beating after each addition, just until smooth. Repeat with flour mixture and milk, ending with flour mixture, scraping side of bowl occasionally. Spread batter evenly in pan. Tap cake pan on counter 2 or 3 times to eliminate air bubbles from batter.
  • Step 
    3
    Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  • Step 
    4
    In medium bowl, beat Frosting ingredients with electric mixer on medium speed until smooth and creamy. Scrape side of bowl occasionally. Spread on top of cake.
  • Step 
    5
    When ready to serve, sprinkle strawberries on top. To serve, cut into 6 rows by 4 rows. Store loosely covered in refrigerator.

Nutrition

290 Calories
16g Total Fat
3g Protein
34g Total Carbohydrate
17g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
290
Calories from Fat
140
Total Fat
16g
25%
Saturated Fat
10g
48%
Trans Fat
1/2g
Cholesterol
65mg
22%
Sodium
2630mg
110%
Potassium
85mg
2%
Total Carbohydrate
34g
11%
Dietary Fiber
0g
0%
Sugars
17g
Protein
3g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
6%
6%
Calcium
140%
140%
Iron
20%
20%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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