![Strawberries-and-Cream Sheet Cake](https://cdn.statically.io/img/www.southernliving.com/thmb/B9DZH-7Yu1yX0eIzr9dM62J95V8=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2280801_straw14777_0_1-2000-9103bf78aa614cd9b20111c992558738.jpg)
Ingredients
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1 cup butter, softened
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2 cups sugar
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2 large eggs
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2 teaspoons fresh lemon juice
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1 teaspoon vanilla extract
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2 1/2 cups cake flour
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2 tablespoons strawberry-flavored gelatin
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1/2 teaspoon baking soda
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1/4 teaspoon table salt
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1 cup buttermilk
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2/3 cup chopped fresh strawberries
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Shortening
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Parchment paper
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Vegetable cooking spray
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Garnish: fresh strawberries
Directions
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Preheat oven to 350°. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating 4 to 5 minutes or until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition. Beat in lemon juice and vanilla.
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Stir together flour and next 3 ingredients; add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended. Stir in strawberries.
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Grease (with shortening) and flour a 13- x 9-inch pan; line with parchment paper, allowing 2 to 3 inches to extend over long sides. Lightly grease paper with cooking spray. Spread batter in prepared pan.
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Bake at 350° for 30 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 30 minutes. Lift cake from pan, using parchment paper sides as handles. Invert cake onto wire rack; gently remove parchment paper. Cool completely (about 1 hour). Spread Strawberry Frosting on top and sides of cake.