Strawberry Margarita Sheet Cake
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Strawberry Margarita Sheet Cake
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
- 2 cups all-purpose flour
- 2 cups sugar granulated white
- 2 teaspoons lime zest
- strawberry fresh, 16 ounce container
- 2 tablespoons orange juice
- 2 tablespoons lime juice
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 2 egg large, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 cup butter salted, melted, 2 sticks
ICING:
- 1 3/4 butter unsalted, very soft, sticks
- 2 tablespoons tequila
- 1 tablespoon triple sec
- 2 tablespoons Strawberry Puree prepared
- 1 pound confectioners sugar
- 1 teaspoon lime zest
Instructions
- Preheat the oven to 350 degrees (F). Generously grease a 12 x 18" rimmed baking sheet; set aside.
- In a large bowl, whisk together the flour, sugar, lime zest, and salt.
- Place strawberries, orange juice, and lime juice in the body of a blender and pulse until completely liquified. Remove 3 tablespoons of the puree and set it aside. That will be for your frosting.
- In a large separate bowl, whisk together the remaining strawberry puree, eggs, vanilla and baking soda.
- In a medium saucepan, melt the butter; set aside.
- Pour the strawberry mixture into the flour mixture and stir to combine.
- Fold in sour cream and butter until completely combined.
- Pour into prepared pan and bake for about 20 minutes, or until the cake is set and no longer jiggly in the middle.
- While the cake is baking, make the icing!
- Place the softened butter in a large bowl or body of a stand mixer. Add the tequila, triple sec, and strawberry puree; beat until smooth. Add the confectioners sugar - 1 cup at a time - and stir/ beat vigorously to get all of the lumps out.
- Spread the icing over the cake as soon as it's cooled. Serve at room temperature.
- Cake stays fresh for up to 3 days.
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