Strawberry Sheet Cake Recipe

For the Mascarpone Frosting (Alternative):
1 cup mascarpone cheese
1 cup heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
Cream butter and sugar: In a large mixing bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
Add dry ingredients and strawberries: Alternately add dry ingredients and strawberry puree to the butter mixture, starting and ending with dry ingredients. Mix until just combined.
Bake: Pour batter into the prepared pan. Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prepare frosting: For cream cheese icing, beat together butter, cream cheese, powdered sugar, strawberry puree, and vanilla until smooth. For mascarpone frosting, whip together mascarpone, heavy cream, powdered sugar, and vanilla until stiff peaks form.
Frost the cake: Once the cake is completely cooled, spread the frosting evenly over the top. Garnish with fresh strawberries if desired.
Notes
Fresh vs. Freeze-Dried Strawberries: If using freeze-dried strawberries, rehydrate them in water for a few minutes before pureeing.
Storage: Store the frosted cake in the refrigerator due to the cream cheese or mascarpone frosting. It can be kept for up to 5 days.
Freezing: The unfrosted cake can be wrapped tightly and frozen for up to 1 month. Thaw in the refrigerator overnight before frosting and serving.
Customizations: Feel free to add chocolate chips to the batter or garnish the frosted cake with chocolate shavings for an extra touch of decadence.