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Strawberry Margarita Sheet Cake
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Strawberry Margarita Sheet Cake

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Course: Cake, Others

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

    Cup of Yum
  1. Preheat the oven to 350 degrees (F). Generously grease a 12 x 18" rimmed baking sheet; set aside.
  2. In a large bowl, whisk together the flour, sugar, lime zest, and salt.
  3. 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.
  4. In a large separate bowl, whisk together the remaining strawberry puree, eggs, vanilla and baking soda.
  5. In a medium saucepan, melt the butter; set aside.
  6. Pour the strawberry mixture into the flour mixture and stir to combine.
  7. Fold in sour cream and butter until completely combined.
  8. Pour into prepared pan and bake for about 20 minutes, or until the cake is set and no longer jiggly in the middle.
  9. While the cake is baking, make the icing!
  10. 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.
  11. Spread the icing over the cake as soon as it's cooled. Serve at room temperature.
  12. Cake stays fresh for up to 3 days.