My fresh strawberry sheet cake is always a crowd favorite! Recipe here: Strawberry Cake 2 cups (264g) all purpose flour 3/4 cup (98g) cake flour 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 3/4 cup (170g) vegetable oil 1 3/4 cups (350g) granulated sugar 4 large eggs 1 1/2 cups (325g) lightly pureed strawberries (about 1 1/2 pints) 1 tsp vanilla extract Strawberry Frosting 8 oz full fat cream cheese, room temp 1/2 cup (110g) unsalted butter, room temp 4 cups powdered sugar 1/4 cup (58g) lightly pureed strawberries Strawberry Cake Preheat the oven to 350F and grease and line a 9×13 baking pan with strip of parchment paper. To puree the strawberries, place them in a food processor and let it run for a couple seconds. Then pulse until it’s almost completely pureed but with a few small strawberry chunks. This is also the same process for the strawberries in the strawberry cream cheese frosting. In a large bowl, whisk together the flour, cake flour, baking powder, baking soda, and salt. In a medium bowl, whisk together the oil, sugar, eggs, strawberry puree, and vanilla. Pour into the bowl of dry ingredients and whisk the two together. Pour into the pan and spread it even. Bake for 35-40 minutes. Let the cake cool completely in the pan before frosting. Strawberry Frosting Make the frosting right when the cake is done baking so it can chill alongside the cake. Using a hand or stand mixer with the paddle attachment, mix together the cream cheese and butter. Mix in the powdered sugar 1 cup at a time, followed by the strawberry puree. Refrigerate the frosting. Once the cake is completely cooled, spread the frosting on top. Serve right away or store in the fridge for up to 7 days. Enjoy! #strawberrycake #sheetcake #strawberryseason #cakerecipe - @butternutbakery