Strawberry Sheet Cake with Lemon Cream Cheese Frosting Recipe

• Preheat oven to 350 degrees.  Spray a 9 X 13-inch baking dish with nonstick cooking spray.
• Line baking dish with parchment paper with the long sides extending 2-3 inches.
• Spray parchment with nonstick cooking spray.
• Using a stand up electric mixer, beat butter until creamy.  Slowly add sugar then continue to beat 4-5 minutes until it's fluffy.  
• Add eggs one at a time, and beat after each addition until they're incorporated.  Add lemon juice and vanilla and mix in.
• In a small bowl combine flour, strawberry jello, baking soda, and salt.  
• Add the flour mixture to butter mixture alternating with the buttermilk, beginning and ending with the flour mixture, mixing until just combined.  Gently stir in strawberries.  
• Pour batter into prepared baking pan and bake in preheated oven for 30-40 minutes or until a toothpick inserted in the center of the cake comes out clean.  
• Cool cake completely. Lift the cake out of the pan, using the parchment paper extensions.

Make the frosting:

• In a large bowl, beat the cream cheese with 1/3 cup of sugar until mixture is smooth.  Fold in strawberries.
• In a large bowl, beat the cream and lemon juice until mixture is frothy. Continue beating on medium-high speed and gradually add the remaining 1/3 cup sugar.
•  Beat until mixture forms stiff peaks.  Fold half of the whipped cream mixture into the cream cheese mixture until just incorporated.
• Fold in the rest of the whipped cream mixture.
• Immediately spread the top and sides of the cake with frosting. Serve