Can I use only all-purpose flour instead of cake flour?

You can substitute all-purpose flour for the cake flour, but the cake will not be as tender.

Can I make this recipe using a different size cake pan?

You can evenly divide this batter into two round 9-inch cake pans and begin checking for doneness at 20-25 minutes.

Can I make this cake into cupcakes?

This recipe is best as a cake and will not create moist, bouncy, and tender cupcakes. Instead, try making Strawberry Filled Cupcakes .

How can I make this cake pink without adding food coloring?

You can add some freeze-dried strawberries (made into powder in the food processor). I only recommend adding just enough for some color. If you add too much, it will change the overall strawberry flavor.

Fresh Strawberry Sheet Cake

Description

Ditch the boxed mix and artificial flavors and make this easy and moist strawberry sheet cake from scratch. It's made with fresh strawberries and a slightly tangy whipped strawberry cream cheese frosting that'll impress your friends and family.

Ingredients

Scale

Strawberry Cake

195 g (1 1/2 cups) cake flour
140 g (1 cup) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
170 g (3/4 cup) unsalted butter, at room temperature
385 g (1 3/4 cups) granulated sugar
3 large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
180 g (3/4 cup) whole milk, at room temperature
180 g (3/4 cup) lightly pureed strawberries*

Strawberry Cream Cheese Frosting

224 g (8 oz) cream cheese, at room temperature
113 g (1/2 cup) unsalted butter, at room temperature
480 g (1 pound) powdered sugar
2 teaspoons pure vanilla extract
60 g (1/4 cup) lightly pureed strawberries*

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Instructions

Strawberry Cake

Preheat oven to 350°F/177°C. Grease, flour, and line a 9x13-inch baking pan with parchment paper. Set aside.
In a medium bowl, sift together both flours, baking powder, baking soda, and salt. Set aside.
In a large bowl, using a hand-held mixer or stand mixer fitted with the paddle attachment, beat together softened butter and sugar on medium-high speed until smooth and creamy, 3-4 minutes. Scrape down the sides of the bowl as needed.
Beat in eggs, one at a time, until combined. Scrape down the sides of the bowl and beat in vanilla until mixed well.
With the mixer on low speed and in three parts, alternately add the dry ingredients and the milk to the batter, beginning and ending with the dry ingredients. Beat until just combined. Fold in the strawberry puree.
Pour the cake batter into the prepared cake pan and spread evenly with an offset spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Set the pan on a wire cooling rack and allow the cake to cool completely in the pan before frosting.

Strawberry Cream Cheese Frosting

In a mixer, beat the cream cheese and butter on medium-high speed until smooth and creamy for 2-3 minutes. Add the powdered sugar and mix on low speed until completely incorporated.
Add the strawberry puree and combine. Increase to high speed and beat for 3-4 minutes.
For a thicker frosting, add another cup of powdered sugar.
Using an offset spatula, spread the frosting on your completely cooled cake. Enjoy.

Notes

*Lightly pureed strawberries: Add 1 pound of fresh strawberries to a food processor and pulse until thin enough to mix into the cake batter but not completely smooth so you can still see small pieces of strawberry.
Make-Ahead: Make cake up to 1 day in advance. Cover in an airtight container at room temperature. Strawberry cream cheese frosting can be made up to 1 week in advance and stored covered in an airtight container in the refrigerator. When ready to use, bring the frosting to room temperature and re-whip for 5 minutes using a mixer.
Freezing: Freeze cake unfrosted for up to 2-3 months. Thaw overnight in the refrigerator and allow to sit for 30 minutes at room temperature before frosting.

Prep Time: 55 minutes
Cook Time: 35 minutes
Category: Cake
Method: Baking