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the top of a sliced strawberry sheet cake

Fresh Strawberry Sheet Cake

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5 from 44 reviews

  • Author: Jenna Barnard
  • Total Time: 1 hour 10 minutes
  • Yield: 9x13 sheet cake

Description

This strawberry cake is incredibly moist and made with FRESH strawberries! No mixes, no food coloring, just natural strawberry flavor with a silky strawberry cream cheese frosting.

Ingredients

Strawberry Cake

  • 2 cups (264g) all purpose flour *see notes for GF option
  • 3/4 cup (98g) cake flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup (170g) vegetable oil
  • 1 3/4 cups (350g) granulated sugar
  • 4 large eggs
  • 1 1/2 cups (325g) lightly pureed strawberries** (about 1 1/2 pints)
  • 1 tsp vanilla extract

Strawberry Cream Cheese Frosting

  • 8 oz full fat cream cheese, room temperature
  • 1/2 cup (110g) unsalted butter, room temperature
  • 4 cups powdered sugar
  • 1/4 cup (58g) lightly pureed strawberries**

Instructions

Strawberry Cake

  1. Preheat the oven to 350F and grease and line a 9×13 baking pan with strip of parchment paper. Allow the paper to cover the bottom and the two longest sides of the pan with some paper overhang for easy removal.
  2. To puree the strawberries, place them in a food processor and let it run for a couple seconds. Then pulse until it’s almost completely pureed but with a few small strawberry chunks. This is also the same process for the strawberries in the strawberry cream cheese frosting.
  3. For the cake, whisk together the all purpose flour, cake flour, baking powder, baking soda, and salt in a bowl and set aside.
  4. In a large bowl, whisk together the oil, sugar, eggs, strawberry puree, and vanilla extract.
  5. Fold in the dry ingredients just until the batter comes together.
  6. Pour it into the prepared pan and spread it even.
  7. Bake for 35-40 minutes or until a toothpick in the center comes out clean with a few moist crumbs.
  8. Let the cake cool completely in the pan before frosting. If you would like to lift the cake out of the pan, refrigerated it for at least an hour before doing so.

Strawberry Cream Cheese Frosting

  1. Make the frosting right when the cake is done baking so it can chill alongside the cake.
  2. Using a hand or stand mixer with the paddle attachment, mix together the cream cheese and butter.
  3. Mix in the powdered sugar 1 cup at a time, followed by the strawberry puree.
  4. Refrigerate the frosting for an hour so it can thicken up.
  5. Once the cake is completely cooled, spread the frosting on top. Serve right away or store in the fridge for up to 7 days. Enjoy!

Equipment

Notes

*GLUTEN FREE – Although I haven’t tested it, I believe this cake would do well with gluten free flour. Sub the flour with a good quality gluten free baking flour – one with xanthan gum. I like Bob’s Red Mill 1-to-1 gluten free baking flour. Also spoon the flour into the measuring cup and level it off with a flat edge. Don’t scoop directly into the flour as this packs it into the cup, leaving you with way too much flour – thus a dry cake. 

**PUREE – These measurements are of the puree, not the strawberries. First, puree the strawberries and then measure to the amounts listed above.

  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: Cake
  • Method: Baked
  • Cuisine: American

Find it online: https://butternutbakeryblog.com/fresh-strawberry-sheet-cake/

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