Strawberries and Cream Sheet Cake

Yesterday I found strawberries in my strawberry patch. Really. Already. Of course, they're still green and there's only a few of them but I am super excited. Then last night I saw this recipe. There it was, looking yummy in the April issue of Southern Living magazine. Guess what I'm planning to make with some of those strawberries when they ripen. Yep. That's right. This very cake.

Strawberries and Cream Sheet Cake

1 cup butter, softened
2 cups sugar
2 large eggs
2 teaspoon fresh lemon juice
1 teaspoon vanilla extract
2 1/2 cups cake flour
2 tablespoons strawberry-flavored gelatin
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
2/3 cup chopped fresh strawberries
shortening
parchment paper
vegetable cooking spray
Strawberry Frosting (recipe follows)
Garnish: fresh strawberries

Preheat oven to 350 degrees.

Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating 4 to 5 minutes or until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition. Beat in lemon juice and vanilla.

Stir together flour, gelatin, baking soda and salt. Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended. Stir in strawberries.

Grease (with shortening) and flour a 13 x 9-inch pan; line with parchment paper, allowing 2 to 3 inches to extend over long sides. Lightly grease paper with cooking spray. Spread batter in prepared pan.

Bake at 350 degrees for 30 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 30 minutes. Lift cake from pan, using parchment paper sides as handles. Invert cake onto wire rack; gently remove parchment paper. Cool completely(about 1 hour). Spread Strawberry Frosting on top and sides of cake.

Makes 10 to 12 servings.

Strawberry Frosting

1 8-oz. package cream cheese, softened
2/3 cup sugar, divided
2/3 cup chopped fresh strawberries
1 drop pink food coloring (optional)
1 1/2 cups heavy cream
3 tablespoons fresh lemon juice

Beat cream cheese and 1/3 cup sugar with an electric mixer until smooth. Add strawberries and food coloring (if desired). Beat until blended.

Beat cream and juice at medium speed until foamy; increase speed to medium-high and slowly add remaining 1/3 cup sugar, beating until stiff peaks form. Fold half of cream mixture into cheese mixture; fold in remaining cream mixture. Use immediately.