FRESH STRAWBERRY SHEET CAKE

1 c. butter, softened

1 2/3 c. sugar

1 (3-oz.) box strawberry gelatin

3 eggs

2 ½ c. flour

½ t. baking powder

½ t. baking soda

¼ t. salt

1 c. whole buttermilk

½ c. finely chopped fresh strawberries

Fresh strawberries, garnish

1. Preheat oven 325. Spray 13×9” baking pan with baking spray with flour.

2. In large bowl, beat butter, sugar and gelatin with mixer at medium speed until fluffy. Stop occasionally, to scrape the sides of bowl.

3. Add eggs, one at a time, beating well after each addition.

4. In medium bowl, whisk together flour, baking powder, baking soda and salt.

5. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition.

6. Stir in berries.

7. Spread batter into pan.

8. Bake until wooden pick inserted in center comes out clean, about 35-45 minutes.

9. Let cool completely on wire rack.

10. Spread STRAWBERRY CREAM CHEESE FROSTING onto cool cake and garnish with the strawberries.

STRAWBERRY CREAM CHEESE FROSTING:

1 (8-oz.) package cream cheese, softened

¼ c. butter, softened

½ c. finely chopped fresh strawberries

½ t. vanilla extract

Pinch of salt

6 c. powdered sugar

1. In large bowl, beat cream cheese and butter with mixer until smooth.

2. Add berries, vanilla and salt, beating until combined.

3. Gradually add powdered sugar, beating until smooth.

4. Use to ice cake, immediately.

*****Keep cake in refrigerator.