12 oz fresh strawberries, stems removed and chopped (about 3 cups)
2 cups sugar plus 2 tsps
2 cups flour
2 sticks butter, at room temperature
2 eggs lightly beaten
1/2 cup buttermilk
1 tsp baking soda
1 tsp vanilla extract
Preheat over to 400. Over the chopped strawberries, sprinkle 2 tsp of sugar and 1/4 cup water. Let them sit for an hour at room temperature so they can release some of their juices. The berries themselves should reduce to about 1 and 1/2 cups. In a blender or food processor, crush the berries on low speed for a few seconds - you will want them juicy but still with some texture.
Take 1/2 cup of strawberry mixture for the frosting (see recipe for Strawberry Cream Cheese Frosting) and leave remaining berries for cake.
Sift the sugar and flour together in a bowl.
Melt the butter on low in a saucepan and then whisk it with the eggs, buttermilk, vanilla and baking soda. Add the liquid to the flour and then stir in one cup of crushed berries.
Pour the batter into a greased 9x13 inch pan and bake for 20-25 minutes. Cake is done when a knife comes out clean in the middle. Let it cool and then frost with frosting.
Note- cake will be a little brown. This is the result of the alkaline reaction of the ingredients, so don't be alarmed!!
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