Red Velvet Sheet Cake

Set the oven to 350°F. Prepare a 9" x 13" baking pan by greasing and lightly flouring it or lining it with parchment paper.

Sift the cake flour, cocoa powder, baking soda, and salt together.

In another bowl, mix the butter and white sugar until fluffy. Add the oil, eggs, vanilla extract, and food coloring, and mix until combined.

Gradually add the flour mixture and buttermilk to the butter mixture, mixing until combined. Stir in the vinegar.

Transfer the batter to the baking pan. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool before frosting.

For the frosting, blend the softened cream cheese and butter with an electric mixer until smooth. Add the vanilla extract.

Gradually add the powdered sugar with the mixer on low speed until combined.

You can either leave the cake in the pan or carefully remove it before frosting. Spread the cream cheese frosting over the cake.

Decorate with fresh strawberries and sprinkles. Cut into slices and serve.