You might be the kind of person who is always looking for something new to bake.
Or maybe you just like to have a recipe that is your go to when you have to bring something to work.
Or maybe you just like to eat.
Whatever, this is one of those recipes. I am going to post it, but I want to give credit where credit is due. I found it over on this website about Tennessee and the woman who brought the recipe into the notice of the Ethernet is Karen Norton, baker and caterer, and her sister-in-law, Faye Hallmark, who clipped it out of a magazine or newspaper around 20 years ago.
This is easy.
This is delicious.
It’s homemade.
Make it now.
It went viral. Other places, but also in my house.
Strawberryy Sheet Cake
This pink cake with mashed sweetened strawberries and strawberry jello just tastes like summertime.
Difficulty Rating: Easy
Recipe Created By: Karen Norton
Recipe From: Tennessee Home and Farm
Ingredients
- 2 cups self-rising flour
- 2 cups sugar
- 4 eggs
- 1 cup canola oil
- 1 cup milk
- ¼ cup sweetened strawberries, mashed
- 1 small box dry strawberry jello
Strawberry Icing:
- ½ stick butter or margarine, softened
- 3-4 cups powdered sugar
- ¼ cup sweetened strawberries, mashed
Tips & Notes
This recipe may take longer to bake, depending upon the type of baking dish and oven used. The frosting can be runny because of the strawberry juice. You may need to add more berries or powdered sugar to get the frosting to the right consistency.
Instructions
- Mix all ingredients and pour into greased 9×13 pan.
- Bake at 350 degrees for 25-30 minutes or until toothpick comes out clean.
- While the cake is baking, make the icing.
- Mix together all icing ingredients until smooth – may need to add more powdered sugar or strawberries for a spreading consistency. Mix well first before you add extra sugar or strawberries.
- Once the cake is cool, spread the icing on the cake.
- Store the cake in refrigerator; it’s best when it’s chilled for at least 2 hours.
One Response
Yum! Yum! I’ve been making this cake for 40+ years from my Grandma Dove’s recipe. The only difference is she made it a 3 layer cake. I’ve never thought about making it a sheet cake, but it sure would store easier in the fridge.