Sheet Cakes

Strawberry Lemonade Poke Cake

Makes 1 (13x9-inch) cake

Filling:

1 (16-ounce) container fresh strawberries, sliced
½ cup granulated sugar
1 tablespoon fresh lemon juice

Cake:

1 (15.25-ounce) box white cake mix
3 large eggs
1¼ cups water
⅓ cup vegetable oil
¼ cup lemon zest

Topping:

1 (8-ounce) package cream cheese, softened
1½ cups cold heavy whipping cream
2 tablespoons lemon zest
1¼ cups confectioners’ sugar

Garnish: macerated strawberries (see Kitchen Tip)

1. For filling: In a medium saucepan, cook strawberries, granulated sugar, and lemon juice over medium heat until juicy and thickened, 7 to 10 minutes. Carefully transfer mixture to the container of a blender; purée until smooth. Pour into a medium bowl, and let cool completely.

2. Preheat oven to 350°. Spray a 13x9-inch baking dish with baking spray with flour.

3. For cake: In a large bowl, beat cake mix, eggs, 1¼ cups water, oil, and lemon zest with a mixer at medium speed until thick and smooth, 2 to 3 minutes, stopping to scrape sides of bowl. Spread batter into prepared pan.

4. Bake until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Let cool on a wire rack for 5 minutes. Using the handle of a wooden spoon, poke holes halfway through warm cake at ½-inch intervals. Spread filling onto cake. Let cool completely on a wire rack.

5. For topping: In a large bowl, beat cream cheese with a mixer at medium speed until creamy. In another large bowl, beat cold cream and lemon zest with a mixer at medium speed until soft peaks form. Gradually add confectioners’ sugar, beating until stiff peaks form. Gently fold whipped cream into cream cheese until smooth. Spread onto cake. Cover and refrigerate for at least 2 hours before serving or up to 3 days. Garnish with macerated strawberries, if desired.

Kitchen Tip

For macerated strawberries, stir together 1 cup sliced fresh strawberries and 2 tablespoons sugar; let stand for 15 to 20 minutes.

Applesauce Sheet Cake with Caramel Frosting

Makes 1 (13x9-inch) cake

Cake: