Strawberries and Cream Sheet Cake

A strawberry-jam butter sheet cake tinted pink, topped with cream cheese frosting and fresh chopped strawberries.

Ingredients

2 cups	480 ml	Gold Medal all-purpose flour
1 tsp	5 ml	baking powder
1/4 tsp	1.3 ml	salt
1 cup	240 ml	butter, softened
1 1/2 cups	360 ml	granulated sugar
1/2 cup	120 ml	seedless strawberry jam
3		eggs
1 tsp	5 ml	vanilla
1/4 tsp	1.3 ml	Betty Crocker red gel food color
1 cup	240 ml	milk
12 oz	340 g	cream cheese, softened (frosting)
1/3 cup	80 ml	butter, softened
1 tsp	5 ml	vanilla
2 1/2 cups	600 ml	powdered sugar
2 cups	480 ml	chopped fresh strawberries (topping)

Heat oven to 350°F. Spray bottom and sides of 15x10x1-inch pan with cooking spray. In small bowl, mix flour, baking powder and salt; set aside.
In large bowl, beat 1 cup softened butter and the granulated sugar with electric mixer on medium speed 2 minutes, scraping bowl occasionally, until fluffy. Beat in jam. Beat in eggs, one at a time, just until smooth. Beat in 1 teaspoon vanilla and the food color. On low speed, beat in one-third of the flour mixture, then half of the milk, beating after each addition, just until smooth. Repeat with flour mixture and milk, ending with flour mixture, scraping side of bowl occasionally. Spread batter evenly in pan. Tap cake pan on counter 2 or 3 times to eliminate air bubbles from batter.
Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
In medium bowl, beat Frosting ingredients with electric mixer on medium speed until smooth and creamy. Scrape side of bowl occasionally. Spread on top of cake.
When ready to serve, sprinkle strawberries on top. To serve, cut into 6 rows by 4 rows. Store loosely covered in refrigerator.

Expert Tips

To quickly soften cream cheese, remove from wrapper, and place on microwavable plate; microwave uncovered on High about 15 seconds or just until softened.
Jam differs from preserves in that the texture is a thick puree rather than chunks of medium to large fruit pieces.