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Strawberry Margarita Sheet Cake

Ashley Manila
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Ingredients
 

  • 2 cups All Purpose Flour
  • 2 cups granulated white sugar
  • 2 teaspoons lime zest
  • (1) 16 ounce container fresh strawberries
  • 2 tablespoons orange juice
  • 2 tablespoons lime juice
  • 1/2 teaspoon salt
  • 1/2 cup sour cream
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 cup (2 sticks) salted butter, melted

ICING:

  • 1 3/4 sticks unsalted butter, verrrry soft
  • 2 tablespoons tequila
  • 1 tablespoon triple sec
  • 2 tablespoons prepared strawberry puree
  • 1 pound confectioners sugar
  • 1 teaspoon lime zest

Instructions
 

  • Preheat the oven to 350 degrees (F). Generously grease a 12 x 18" rimmed baking sheet; set aside.
  • In a large bowl, whisk together the flour, sugar, lime zest, and salt.
  • Place strawberries, orange juice, and lime juice in the body of a blender and pulse until completely liquified. Remove 3 tablespoons of the puree and set it aside. That will be for your frosting.
  • In a large separate bowl, whisk together the remaining strawberry puree, eggs, vanilla and baking soda.
  • In a medium saucepan, melt the butter; set aside.
  • Pour the strawberry mixture into the flour mixture and stir to combine.
  • Fold in sour cream and butter until completely combined.
  • Pour into prepared pan and bake for about 20 minutes, or until the cake is set and no longer jiggly in the middle.
  • While the cake is baking, make the icing!
  • Place the softened butter in a large bowl or body of a stand mixer. Add the tequila, triple sec, and strawberry puree; beat until smooth. Add the confectioners sugar - 1 cup at a time - and stir/ beat vigorously to get all of the lumps out.
  • Spread the icing over the cake as soon as it's cooled. Serve at room temperature.
  • Cake stays fresh for up to 3 days.
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