OK, a dessert post. I am getting back into baking after a bit of a break. And this is a good one.
Creamy, dreamy, ultra fresh tasting white sheet cake with strawberry cream cheese frosting. This makes a jelly roll pan – so plan to share!
- 1 cup butter
- 1 cup water
- 2 cups sugar
- 2-¼ cups flour
- ½ tsp. salt
- 1 tsp. baking soda
- 2 eggs
- 1 tsp. vanilla
- ½ cup sour cream
- 2 packages (8 Oz. Size) Cream Cheese
- 3-½ cups Powdered Sugar
- 1 container (12 Oz. Size) Cool Whip
- 2 cups sliced strawberries
For the cake:
Melt butter and water on your stovetop or in the microwave. Stir until all the butter is melted. Add sugar, flour, salt, and soda. Combine until smooth. Add eggs and vanilla, beat well. Stir in sour cream until all is blended.
Pour into a greased jelly roll sheet. Bake at 375ºF for 18-22 minutes, until cake springs back when lightly touched or toothpick inserted in center comes clean.
For the topping:
With a mixer, blend cream cheese and powdered sugar together. Add Cool Whip and beat until smooth and creamy. Finally, mix in your sliced strawberries.
Spread mixture on top of cooled cake. Cut into pieces and serve.
Refrigerate any leftovers.
I knew I would be pressed for time and measured my dry ingredients in advance. Every little bit helps.
The batter is very runny and comes together quickly.
Get your frosting ingredients around while the cake is cooling. I had sliced my strawberries in advance, sprinkled them with sugar and let the juices develop and then froze them until I needed them and thawed them overnight in the fridge.
Goodness right there!
Frosting evenly to the edges.
I am sure you could use any berry you like in the frosting. This cake was so moist, light and luscious. It also freezes well.
Have a good weekend – today is my Friday. I am off to the city to see my SISTER!