• Preheat the oven to 350 degrees F, grease and flour a 9x13 sheet cake pan. We also like to line the bottom of the pan with parchment.
• In a medium sized bowl add the cake flour, baking powder, baking soda and salt. Whisk to blend, set aside.
• In another bowl or measuring cup add the sour cream, strawberry puree, vanilla extract, and strawberry extract (if not using strawberry jello powder). Blend with a fork and set aside.
• In the bowl of your mixer, mix the softened butter until smooth. Gradually add the white sugar (and 2 Tablespoons strawberry jello powder if not using strawberry extract). Mix on medium speed for 3 to 5 minutes until it is lightened in color and fluffy.
• Add the eggs one at a time, mixing until the yellow of the yolk disappears. If adding pink or red coloring to your batter, you can do it at this time (or any time during mixing process).
• With the mixer on low speed, add the flour mixture and the sour cream mixture alternately, beginning and ending with flour mixture (3 additions of dry ingredients and 2 of wet). Mix just until combined.
• The batter will be fairly thick. Scoop it into the prepared sheet cake pan, smoothing over the top with the back of a spoon to smooth things out. We like to tap the filled pan on the counter a few times to minimize air bubbles.
• Bake at 350 degrees for 30-35 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Bake times can vary- Start checking as the 30 minute mark approaches, and adjust accordingly. Let the cake cool 5 to 10 minutes then turn out.

For the Frosting

• Mix butter on low to medium speed until the butter is softened and smooth.
• Add the softened cream cheese to the butter, mixing at low to medium speed until smooth and well combined.
• Add the vanilla. Gradually add the powdered sugar beating on low speed until blended. Add strawberry puree. Add coloring gel if you are tinting the frosting.
• Continue to mix on low to medium speed until well combined and smooth.
• Store in the refrigerator. If making the frosting in advance, allow to sit on the kitchen counter until it comes closer to room temperature. You may need to remix.
• Frost the room temperature cake however you like. We frosted the cake, used an offset spatula to create a pattern on top, and decorated with fresh strawberries.

Storing the Cake

• Because of the frosting, this cake should be refrigerated in an airtight container, sealed bakery box, or under a cake dome. For best flavor and texture, remove the cake 2-3 hours before serving so that the cake and frosting have plenty of time to warm and soften.