1/2cupstrawberry preserve or 1 tsp strawberry extract
Preheat the oven to 350ºF and line a 9” x 13” baking pan with parchment paper.
In a large mixing bowl, add the flour, baking powder, bicarbonate of soda, salt and sugar. Whisk together to combine.
Add the eggs, canola oil, buttermilk and vanilla extract and whisk until very smooth.
Pour in the boiling water and whisk again until fully combined. Tip in the funfetti sprinkles and use a spatula to gently incorporate. The mixture will be very thin, this is normal!
Transfer the cake mixture to the prepared baking pan. Bake in the center of the preheated oven for 30 minutes or until the cake is golden brown, shrinking away from the sides of the pan slightly and feel springy when touched with your finger.
Leave the cake to cool in the pan before turning out onto a wire rack to frost.
To make the cream cheese frosting, put the soft butter and cream cheese into a mixing bowl and beat on a low speed until smooth and combined.
Add the powdered sugar and strawberry preserve (or strawberry extract if using) and beat until smooth and creamy. At this point, you can add a touch of pink food coloring if you would like the frosting to be a brighter shade of pink.
Use a spoon to dollop the frosting on to the cooled vanilla sheet cake. Spread the frosting with an off set spatula into an even layer across the entire surface of the cake.
Sprinkle with Funfetti, slice and enjoy!
Funfetti Sheet Cake will last up to 5 days covered and stored at room temperature.