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Fresh strawberry sheet cake with strawberry cream cheese frosting

Strawberry Sheet Cake

  • Author: Maria
  • Prep Time: 55 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 9x13-inch cake 1x
  • Category: Cake

Description

Strawberry sheet cake is made with fresh strawberries for a flavorful seasonal cake.  It’s topped with a fresh strawberry cream cheese frosting for a delicious finish.  Ditch the boxed mix and artificial flavors, and make this strawberry cake that’s perfect for any celebration or gathering.


Scale

Ingredients

For the strawberry cake

  • 195 g (1 1/2 cups) cake flour
  • 140 g (1 cup) all-purpose flour
  • 6.8 g (2 teaspoons) baking powder
  • 3.2 g (1/2 teaspoon) baking soda
  • 2.8 g (1/2 teaspoon) salt
  • 170 g (3/4 cup) unsalted butter, at room temperature
  • 385 g (1 3/4 cups) granulated sugar
  • 150 g (3 large) eggs
  • 3.5 g (1 teaspoon) pure vanilla extract
  • 180 g (3/4 cup) whole milk, at room temperature
  • 180 g (3/4 cup) reduced strawberry puree*

For the strawberry cream cheese frosting

  • 224 g (8 oz) cream cheese, at room temperature
  • 113 g (1/4 cup) unsalted butter, at room temperature
  • 480 g (1 pound) powdered sugar
  • 7 g (2 teaspoons) pure vanilla extract
  • 60 g (1/4 cup) reduced strawberry puree*

Instructions

For the strawberry cake

  1. Preheat oven to 350°F/177°C.  Grease and line a 9×13-inch baking pan with parchment paper.  Set aside.
  2. In a medium bowl, sift together both flours, baking powder, baking soda, and salt.  Set aside.
  3. 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, 4-5 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.
  4. 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.
  5. Set the pan on a wire cooling rack and allow the cake to cool completely in the pan before frosting.

For the strawberry cream cheese frosting

  1. In a large bowl using a hand-held mixer or stand mixer fitted with the paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth and creamy, 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 minutes.
  2. For a thicker frosting, add another cup of powdered sugar.
  3. Using an offset spatula, spread the frosting on your completely cooled cake.  Enjoy.

Notes

  1. *Reduced Strawberry Puree: Cut the stems off of 907 g (2 pounds) fresh strawberries.  Puree them in a food processor and pour the mixture into a small saucepan.  Simmer over medium-low heat for about 30 minutes, until there is about 240 g (1 cup) pureed strawberries.  Allow the puree to cool completely before adding to the cake batter and cream cheese frosting
  2. 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 handheld mixer or stand mixer fitted with the paddle attachment.
  3. Freezing:  Freeze cake frosted or unfrosted for up to 2-3 months. Thaw overnight in the refrigerator and allow to sit for 30 minutes at room temperature before serving.

Keywords: strawberry cake, strawberry frosting, summer cake