SHORELINES

31 a p c s hor e l i n e s.c om | 2016 Vol :1 Above: Photo by K im Box phoToGr a ph y – Little's cookbook was published in 2014 and features more than 150 recipes. Best Strawberry Sheet Cake Prep time: 20 minutes Cook time: 30 minutes Total time: 50 minutes Serves: 10 to 12 INGREDIENTS For the cake: 1 (16-ounce) container fresh strawberries 1 (16.5-ounce) package white cake mix 3 eggs ¾ cup vegetable oil 1 (3-ounce) package strawberry flavored instant gelatin (I used Jell-O) FOR THE ICING: ¼ cup butter (½ stick), room temperature 4 ounces cream cheese 1½ teaspoons vanilla extract 3 cups powdered sugar 1 teaspoon strawberry flavored instant gelatin (reserved from cake) 2 tablespoons strawberry puree INSTRUCTIONS FOR THE CAKE: 1. Wash and hull the strawberries and gently puree them in a food processor, blender or with a hand (stick) blender. You want them to be chopped up but not all liquid. You will need 1 cup of this puree for the cake and 2 tablespoons for the icing. This should make more puree than you need. However, if it doesn't, pour the puree into a measuring cup and add just enough water to make 1 cup plus 2 tablespoons. 2. Preheat the oven to 350°F and lightly spray a 9X13 baking pan (or dish) with nonstick cooking spray. In a large bowl with a hand mixer (or in a stand mixer), mix together the cake mix, eggs and vegetable oil until well combined. Open the gelatin and measure 1 teaspoon into a small bowl and set aside for use in the icing. Pour the remainder of the gelatin and 1 cup of the strawberry puree into the batter and mix well. 3. Pour the mix into the prepared pan and spread evenly. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before icing. FOR THE ICING: 1. In a large bowl with a hand mixer (or in a stand mixer), cream together the butter and cream cheese until well combined and all lumps are gone. Add the vanilla and mix well. Slowly add 3 cups of the powdered sugar separately, mixing well after each addition. 2. Add 2 tablespoons of the strawberry puree and the reserved 1 teaspoon of strawberry-flavored gelatin and mix well. Add additional powdered sugar if the icing is too thin. 3. Spread over the cooled cake. Store in the refrigerator. Learn more about Little and find his recipes at www.southernbite.com. – ALLISON WESTL AK E

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