Strawberry frosted sheet cake is a light and fluffy strawberry cake made from scratch. It's full of fresh strawberries and topped with a cream cheese frosting.
Preheat oven to 350° F. Line a 9X13 baking pan with parchment paper leaving an overhang and set aside.
Pour batter in prepared pan and bake on the middle rack of oven until a tester inserted in the center of each cake layer comes out clean (about 25 to 35 minutes).
In a large bowl with a hand mixer (or in a stand mixer) cream butter until light and fluffy (about 2 minutes).
Add softened cream cheese and beat until smooth and no lumps remain. Add the vanilla and mix well.
Turn mixer on low and slowly add the powdered sugar and mix until smooth. Add 1 tablespoon of heavy cream and turn the mixer back to medium and mix until light and fluffy.
Add additional heavy cream or powdered sugar to reach desired consistency. Frost on the cooled cake using an offset spatula.
Slightly adapted from Country Living
Cake Flour Substitute: For every cup of flour you need to substitute do this: Measure out 1 cup of all-purpose flour. Remove 2 tablespoons of all-purpose flour and return to your flour bag. Replace the removed flour with 2 tablespoons of cornstarch. Sift the flour several times to incorporate the mixture completely.
Buttermilk Substitute: Add 1 tablespoon vinegar to a measuring cup. Fill the measuring cup up with milk until it reaches the 1 cup line. Let sit 5 minutes or until mixture looks slightly curdled. You can also use lemon juice.