Strawberry Texas Sheet Cake

🧂 Ingredients

• 15.25 oz. box strawberry cake mix
• 22 oz. can strawberry pie filling

  Lucky Leaf carries this
• 4 large eggs
• 8 oz. pkg. cream cheese

  softened
• 1 tbsp. real vanilla extract
• 1 cup unsalted butter

  softened (2 sticks)
• 4 cups powdered sugar
• 1 cup strawberries

  washed and sliced

Instructions

• 1 Mix together cake mix and eggs in a large mixing bowl with a wooden spoon.
• 2 Fold in the pie filling.
• 3 Spread into a greased 11x17” cookie sheet.
• 4 Bake at 350 degrees for 30-40 minutes, or until a toothpick inserted in center
  comes out clean.
• 5 Cool completely before adding icing.
• 6 In a small bowl, beat cream cheese, vanilla and butter with an electric mixer.
• 7 Add powdered sugar a cup at a time, beating after each addition.
• 8 Beat until smooth.
• 9 Meanwhile, mash enough strawberries to yield ½ cup without the juice (measuring
  without the juice, but you will use the juice to cook).
• 10 Pour juice and berries into a small saucepan and heat to boiling over medium
  heat.
• 11 Continue cooking about 10 minutes until mixture becomes thick like a puree.
• 12 Remove from heat.
• 13 Immediately place mixture in the freezer for 10-15 minutes to cool sufficiently.
• 14 Remove from freezer.
• 15 Add strawberry mixture to icing and stir well to combine.
• 16 Spread icing over top of cooled cake.
• 17 Garnish with fresh strawberry slices, if desired.
• 18 Refrigerate before serving.

Nutrition Info