Strawberry Sheet Cake

What’s the perfect dessert for your next get-together? We’ve got the answer right here with Chef Gwen’s Strawberry Sheet Cake recipe—a light and delicious dessert option with a boost. A healthy boost, that is, by adding Garden of Life Creamy Organic Protein with Oatmilk, Vanilla Cookie flavor! Not only does it add protein, but it helps make this yummy sheet cake creamier than most. And did we mention, it’s incredibly strawberry-licious! Our gluten-free, vegetarian Strawberry Sheet Cake recipe will become your favorite go-to for your next get-together and you want to impress your guests. Trust us—you won’t be disappointed.

Serves: 12

Ingredients

Dry Ingredients:

• 3 cups gluten-free flour

• 1 scoop Garden of Life Organic Creamy Protein with Oatmilk, Vanilla Cookie

• 2 tsp. baking powder

• ½ tsp. baking soda

Wet Ingredients:

• ½ cup butter (room temperature)

• 1 ¼ cups monkfruit sugar

• 3 eggs (room temperature)

• ½ cup sour cream (room temperature)

Puree:

• 4 cups frozen strawberries

• ¼ cup monkfruit sugar

• 1 Tbsp. lemon juice

Frosting:

• 1 cup butter

• 3 cups powdered sugar

• ¼ cup of the strawberry puree

Preparation

1. First make strawberry puree. Place frozen strawberries, ¼ cup sugar and 1 Tablespoon of lemon juice a in pot on medium heat. Bring to a low boil, stirring often. Blend puree then return to pot and let simmer for about 20 minutes to reduce mixture by half. Let cool to room temperature.

2. Preheat the oven to 350 degrees and grease a 9x13 inch pan. In a large bowl, whisk together the dry ingredients.

3. Next, use a hand-held mixer to mix together the wet ingredients except for the sour cream and the strawberry puree (you will only use 1 cup of the puree). Slowly add the sour cream and strawberry puree to the wet ingredients and then add in the dry ingredients and gently mix all together.

4. Pour the batter into the greased pan and bake for 25-30 minutes. Let cool.

5. Make the frosting by beating together 1 cup butter, 3 cups of powdered sugar of choice and ¼ cup of the strawberry puree.

6. Spread on top of the cooled cake and top with fresh strawberries if desired.