Strawberry Sheet Cake


2 cups sugar
2 cups self-rising flour
4 eggs
1 cup milk
¼ cup sweetened strawberries, mashed
1 cup canola oil
1 small box dry strawberry jello

Strawberry Icing:

3-4 cups powdered sugar

½ stick butter or margarine softened

¼ cup sweetened strawberries, mashed


Mix all ingredients and pour into greased 9x13 pan.

Bake at 350 degrees for 25-30 minutes or until toothpick comes out clean.

While the cake is baking, make the icing.

Mix together all icing ingredients until smooth – may need to add more powdered sugar or strawberries for a spreading consistency. Mix well first before you add extra sugar or strawberries.

Once the cake is cool, spread the icing on the cake.

Store the cake in the refrigerator; it's best when it's chilled for at least 2 hours.


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