- 1/2 cup canola oil
- 2 cups granulated sugar
- 2 1/2 cups fresh strawberry puree 1lb strawberries
- 4 eggs
- 2 teaspoons vanilla
- 3 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- red food coloring optional
- 1/2 cup butter room temperature
- 3 cups powdered sugar
- 1/4 cup heavy cream
- juice and zest of 1 lemon
- yellow food coloring optional
Preheat the oven to 350 degrees and lightly grease a 9×13″ baking dish.
In a large bowl, whisk together oil and sugar until combined.
Add strawberry puree, eggs and vanilla and whisk until combined.
Add the flour, baking powder and salt and slowly stir just until moistened. Spread batter into prepared cake pan.
Bake for 40-45 minutes, just until a toothpick inserted in the center comes out clean or with moist crumbs. Let cool completely before frosting.Frosting:
In a large bowl, beat butter until smooth with an electric mixer.
Add the powdered sugar, cream, and lemon zest (start slowly with the lemon if you don’t like too much zing!) and beat until smooth. Add lemon juice just until desired consistency is reached.