Strawberry Sheet Cake 5

Strawberry Sheet Cake
Ingredients
Cake
- 3 large eggs
- ⅓ cup butter, melted
- ½ cup strawberry puree
- 1 tsp vanilla extract
- Natural pink food coloring, if desired
Strawberry Frosting
- 8 ounces cream cheese, softened
- 2 tbsp butter, softened
- ½ cup Swerve Confectioners
- ½ cup strawberry puree
- ½ tsp vanilla extract
- ½ tsp strawberry extract (optional, helps boost strawberry flavor)
Instructions
Strawberry Puree
In a blender or food processor, combine the berries and sweetener. Blend until smooth.
Cake
- Preheat the oven to 350F and grease a 9x13 inch metal baking pan.
- Pour the cake mix into a large bowl and whisk to break up any clumps. Whisk in the eggs, butter, strawberry puree, and vanilla extract until well combined. Add the food coloring as desired.
- Spread the batter in the prepared pan and bake 25 to 30 minutes, until the edges are golden brown and the top is just firm to the touch. Remove and let cool completely in the pan.
Frosting
- In a large bowl, beat the cream cheese and butter together until smooth. Beat in the sweetener, then beat in the strawberry puree and extracts until well combined and smooth.
- Spread over the cooled cake and refrigerate 30 minutes to firm up.

Nutrition Facts Serving Size 1 Servings 16 |
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Calories 180 |
Total Fat 16g |
Total Saturated Fat 7g |
Cholesterol 65mg |
Sodium 180mg |
Total Carbs 21g |
Dietary Fiber 3g |
Sugars 2g |
Added Sugar 0g |
Swerve 16g |
Protein 4g |
Net Carbs: 2g |