Strawberry Jam Sheet Cake with Cream Cheese Frosting
3/4 cup unsalted butter, room temperature
1 cup white sugar
1/2 cup milk, whole
1/2 cup Dickey Farms Strawberry Jam
1 1/2 tsp vanilla extract
3 tsp baking powder
2 1/4 cups all-purpose flour
1/2 tsp salt
Optional: red food dye
Cream Cheese Frosting:
8 oz cream cheese, room temperature
1/2 cup unsalted butter, room temperature
1/3 cup + 1 tsp Dickey Farms Strawberry Jam
1/2 cup powdered sugar
1/2 tsp vanilla extract
Garnish: Fresh Dickey Farms Strawberries
Set the oven to 350°F.
Add the butter and sugar to a large mixing bowl or the bowl of a stand mixer. Beat with an electric mixer or paddle attachment until light and fluffy.
Add the eggs one at a time to the butter mixture. Beating until just combined after each addition.
In a separate large bowl combine the dry ingredients – all purpose flour, baking powder, and salt.
In a separate medium bowl, add the milk and strawberry jam. Whisk to combine.
Add the flour mixture and strawberry milk to the cake batter alternatively. Start and end with the flour mixture and beat until combined after each addition. (Flour-Milk-Flour-Milk-Flour)
Optional: Add red food dye until the batter becomes a pink color.
Next stir in the vanilla extract.
Transfer the cake batter to a 9x13 sheet pan. Spread evenly. Bake for 30 minutes.
While the cake is baking, prepare the cream cheese frosting. Add the cream cheese and butter to a large mixing bowl. Beat until combined. Then add in the strawberry jam, powdered sugar, and vanilla extract. Beat again until smooth. Scrape down the sides of the bowl to ensure all ingredients get combined evenly.
Remove the cake from the oven and cool completely. Then top the cake with the cream cheese frosting, extra jam, and fresh strawberries on top.
*Recipe from Wellness by Kay