Easy to bake and take, this strawberry sheet cake will be the talk of your next get-together.
Using both gives the cake a bold berry taste thats at once sweet and tart.
3/4cup(1 1/2 sticks)unsaltedbutter
1(7-oz.
Credit:Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Mary Clayton Carl Jones
Coat a 13- x 9-inch baking pan with baking spray; line bottom of pan with parchment paper.
Whisk together next 4 ingredients in a medium bowl.
Place 1 cup of the strawberries in a food processor; pulse until chopped, 3 to 5 times.
Credit:Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Mary Clayton Carl Jones
Set chopped berries aside.
Place remaining strawberries in food processor; process until pureed, about 30 seconds.
(You should have 3/4 cup puree.)
Spoon batter into prepared pan, spreading evenly.
Transfer pan to a wire rack; cool completely, about 1 hour, 30 minutes.
Meanwhile, prepare the Berry-Marshmallow Frosting.
Process freeze-dried strawberries in a food processor until finely ground, 1 minute.
Add marshmallow creme; beat until combined, 2 minutes.
Add 1 cup of the powdered sugar; beat on low speed until well blended.
Add 1 tablespoon milk, ground strawberries, and remaining 1 cup powdered sugar, beating until smooth.
If frosting is stiff, beat in remaining 1 tablespoon milk.
Chill until ready to use.
Use kitchen shears to cut marshmallows in half diagonally.
Spread frosting over cake.
Garnish cake with strawberries.
