This Strawberry Sheet Cake is a moist, fluffy cake packed with the fresh taste of baked strawberries and topped with a rich strawberry cream cheese frosting. Perfect for summer gatherings or any time you crave a fruity dessert, this cake is easy to make and bursting with natural strawberry flavor.
Why You’ll Love This Cake
- Strawberry Bliss: Made with baked strawberries for a bold, natural flavor.
- Creamy Frosting: Topped with a smooth strawberry cream cheese frosting, giving it a rich and tangy finish.
- Perfect for Summer: This cake is light, refreshing, and ideal for picnics, BBQs, or any summer event.
Ingredients for the Strawberry Sheet Cake
For the Baked Strawberries
- 450 g strawberries (quartered)
- 2 tsp granulated sugar
- 2 tsp lemon juice
Dry Ingredients
- 315 g all-purpose flour
- 2 tbsp cornstarch
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp salt
Wet Ingredients
- 180 g unsalted butter (softened)
- 300 g granulated sugar
- 3 large eggs (room temperature)
- 250 g baked strawberry purée
- 60 g vegetable oil
- 2 tsp vanilla extract
For the Strawberry Cream Cheese Frosting
- 150 g unsalted butter (softened)
- 75 g full-fat cream cheese
- 260 g powdered sugar (sifted)
- 1 1/2 tbsp freeze-dried strawberry powder
- 1/2 tsp vanilla bean paste
Step-by-Step Instructions
1. Preheat the Oven and Bake the Strawberries
- Preheat the oven to 170ºC (340ºF).
- Toss the quartered strawberries with granulated sugar and lemon juice. Spread them out on a baking sheet lined with parchment paper and bake for 30 minutes.
2. Make the Strawberry Purée
- Once baked, blend the strawberries (along with their juices) until smooth. Measure out 250 g of the purée and set it aside.
3. Prepare the Cake Batter
Sift the Dry Ingredients:
Sift together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Set aside.
Cream the Butter and Sugar:
In a large mixing bowl, use an electric mixer to beat the butter and granulated sugar on high speed for 3 minutes until light and fluffy.
Add Eggs:
Add the eggs one at a time, mixing until fully incorporated after each addition.
Combine Wet and Dry Ingredients
- On low speed, mix in half of the dry ingredients until just combined.
- Add the strawberry purée, vegetable oil, and vanilla extract, and mix until combined.
- Add the remaining dry ingredients and mix until fully incorporated.
Final Mix:
Use a spatula to gently fold the batter to ensure all ingredients are evenly mixed.
4. Bake the Cake
- Pour the batter into a 22×33 cm (9×13 inch) sheet pan lined with parchment paper.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool for 10 minutes in the pan, then transfer it to a cooling rack to cool completely.
Making the Strawberry Cream Cheese Frosting
1. Prepare the Ingredients
- Take the butter and cream cheese out of the fridge 10 minutes before starting.
- Blend the freeze-dried strawberries into a fine powder if they’re not already powdered.
2. Cream the Butter
- In a stand mixer with the paddle attachment, beat the butter on high speed for 5 minutes.
- Scrape down the sides and beat for another 2 minutes.
3. Add Cream Cheese and Vanilla
- Add the cream cheese and vanilla bean paste and mix for 1 minute until smooth.
4. Incorporate the Powdered Sugar and Strawberry Powder
- Sift the powdered sugar and freeze-dried strawberry powder into the bowl in two parts, mixing on low speed until fully combined.
- Scrape down the sides and give it a final mix on high speed for 2 minutes.
Assembling the Cake
- Place the cooled cake on a serving plate or tray.
- Spread the strawberry cream cheese frosting evenly over the top using an offset spatula.
- Optionally, decorate with fresh strawberries or more freeze-dried strawberry pieces.
Storing the Cake
- Store the frosted cake in the fridge in an airtight container or covered with plastic wrap.
- Let it sit at room temperature for 20-30 minutes before serving.
- Best enjoyed within 2-3 days.
Baking Tips for Perfect Results
- Use a Kitchen Scale: Accurate measurements ensure a perfect cake texture.
- Don’t Overmix: Overmixing can make the cake dense. Use a spatula to gently fold the batter after mixing.
- Choose the Right Pan: Use a light-colored aluminum pan for even baking and a moist cake. Dark pans can cause overbaking and a dry crust.
- Let the Cake Cool: Ensure the cake is fully cooled before applying the frosting to prevent it from melting.
Optional Variations
- Chocolate Strawberry Cake: Add 2 tbsp of cocoa powder to the dry ingredients for a chocolate twist.
- Lemon-Strawberry Cake: Add 1 tsp of lemon zest to the batter for a refreshing citrus flavor.
- Berry Topping: Top the frosted cake with a mix of fresh berries for extra juiciness.
Nutrition
- Calories: 570kcal
- Carbohydrates: 70g
- Protein: 5g
- Fat: 31g
- Saturated Fat: 17g
- Polyunsaturated Fat: 3g
- Monounsaturated Fat: 9g
- Trans Fat: 2g
- Cholesterol: 106mg
- Sodium: 454mg
- Potassium: 86mg
- Fiber: 1g
- Sugar: 48g
- Vitamin A: 831IU
- Vitamin C: 23mg
- Calcium: 39mg
- Iron: 2mg
This easy Strawberry Sheet Cake is a delightful treat that’s perfect for any summer occasion. With its soft, moist cake and rich strawberry cream cheese frosting, it’s sure to be a hit. Plus, the baked strawberries give it a depth of flavor that sets it apart from other strawberry cakes.
FAQs
Can I use fresh strawberries without baking them?
Baking the strawberries enhances their flavor, but you can use fresh puréed strawberries. However, the flavor won’t be as intense.
Can I make this cake ahead of time?
Yes! You can bake the cake a day in advance and store it (unfrosted) in an airtight container. Frost it just before serving.
Can I freeze this cake?
You can freeze the unfrosted cake for up to 3 months. Wrap it tightly in plastic wrap and foil. Thaw in the fridge overnight before frosting.
What can I use instead of freeze-dried strawberries?
You can use fresh strawberry purée, but it may slightly thin the frosting. Adjust the powdered sugar if needed.