Looking for a dessert that's bursting with flavor? Look no further than this recipe for Strawberry Sheet Cake with Strawberry Cream Cheese Frosting. After numerous experiments and adjustments, I've finally found the perfect balance of flavor and texture.
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At first, my recipe called for buttermilk, 4 eggs, flour, cornstarch, vanilla, butter, and fresh strawberry puree reduction in the cake batter. However, the resulting cake was a bit dense and heavy.
While my family enjoyed it, it wasn't what I had in mind. So, I made some tweaks to perfect the recipe.
I swapped out the buttermilk for whole milk, omitted the cornstarch, added an extra egg, and used a combination of fresh strawberry puree reduction and ground freeze-dried strawberries, along with a bit of oil and a mix of pure and clear vanilla extracts.
With these adjustments and a bit more baking powder, I achieved a light, moist, tender cake that bursts with delicious strawberry flavor. But the cake itself is only part of the story. The strawberry cream cheese frosting elevates this dessert to another level.
After initially trying to make the frosting with fresh strawberry puree reduction, I found that it resembled more a strawberry yogurt than a decadent frosting.
Through experimentation, I found the perfect balance of ingredients - ground freeze-dried strawberries, cream cheese, unsalted butter, powdered sugar, and a mix of clear and pure vanilla extracts.
This combination creates a creamy and tangy frosting with a decadent texture that melts in your mouth.
Adding ground freeze-dried strawberries instead of strawberry reduction not only gives the frosting a vibrant pink hue but also intensifies the strawberry flavor, making it even more mouthwatering and appealing.
Whether celebrating a special occasion or simply indulging in a sweet treat, this Strawberry Sheet Cake with Strawberry Cream Cheese Frosting is the perfect dessert. It's easy to make, packed with flavor, and guaranteed to impress anyone who tries it.
So don't hesitate to try this recipe and experience the burst strawberries flavor in every delectable bite!🍰
For more strawberry-inspired desserts, be sure to check out our Strawberry Galette, Strawberry Muffin, Strawberry Scones with Strawberry Shell Topping, Fresh Strawberry Cake, Strawberry Cobbler, Strawberry Oatmeal Bars, Strawberry Galette, Strawberry Short Cake, Fruit Tart, Berry Trifle, Strawberry Cream Cheese Parfait, Strawberry Fruit Salad, and Strawberry Jam.
And for a healthier option, try our whole-wheat shortcake, which is equally delicious. And for a thirst-quenching beverage, you must try our mouth-watering Strawberry Lemonade!
How to Make Strawberry Sheet Cake
Note: The full instructions are provided in the recipe card below.
For the Strawberry Sheet Cake: Start by washing the strawberries and removing the stems and leaves. Cut the strawberries into smaller pieces, if needed, and place them in a blender or food processor.
Pulse the strawberries until they are broken down into a smooth puree. Transfer the puree to a saucepan and place it over medium heat.
Cook with the lid ajar, stirring frequently, until the strawberry puree thickens and is reduced to ½ cup, which may take about 30 minutes, depending on how juicy the strawberries are.
Once the puree has reduced, remove it from the heat and let it cool to room temperature before using it in the cake.
Preheat the oven to 350°F (180°C) and prepare a 9x13 inch baking pan by greasing with shortening or butter and flouring it or using baking non-stick spray. In a large bowl, sift together the flour and baking powder.
Place the freeze-dried strawberries in the bowl of a food processor and pulse until they become a fine powder. Add the ground freeze-dried strawberries to the flour mixture and whisk to combine. Set aside.
In the bowl of a stand mixer, cream together the butter and sugar until the mixture is light and fluffy, about 5 minutes. Beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed.
In a measuring cup, whisk together the strawberry puree reduction, vanilla extract, clear vanilla, and milk. If you're using food coloring, whisk it into the mixture until it is evenly distributed.
With the mixer on low speed, alternate adding the flour mixture and the buttermilk mixture in three additions, starting and ending with the flour mixture. Mix until just combined.
Pour the batter into the prepared pan and smooth the surface. Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean and the edges start to pull away from the sides of the pan.
Cover the strawberry cake loosely with foil if it is browning too much. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
👀Note: We used a ceramic baking dish for this Strawberry Sheet Cake recipe. It's important to remember that the type of baking dish used can affect the cooking time of the Carrot Sheet Cake.
A metal baking dish may conduct heat differently than a ceramic dish, resulting in varying cooking times. We recommend keeping an eye on the cake while it's baking and checking it periodically with a toothpick or cake tester to ensure it's cooked through. If you use a metal baking dish, you may need to reduce the cooking time slightly.
How to Make Strawberry Cream Cheese Frosting
In the bowl of a stand mixer, beat the cream cheese and unsalted butter until they become light and fluffy, about 2 minutes. In a food processor, grind the freeze-dried strawberries into a fine powder.
Add the ground freeze-dried strawberries to the cream cheese and butter mixture, and beat until everything is combined. Add powdered sugar, vanilla extract, and clear vanilla to the mixture, continuing to beat until the frosting becomes smooth and well combined.
Once the cake has cooled completely, spread the frosting evenly over the top of the cake. Garnish the cake with crushed freeze-dried strawberries, if desired.
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Recipe
Easy Strawberry Sheet Cake with Strawberry Frosting
Equipment
Ingredients
For the Strawberry Cake
- 1 Pound Fresh strawberry , rinsed and hulled
- 375 g (3 cups) all-purpose flour
- ½ teaspoon kosher salt
- 4 teaspoons baking powder
- 1 cup whole milk
- 170 g (1 stick plus 4 tablespoons) unsalted butter at room temperature
- 60 ml (¼ cup) grapeseed oil or avocado oil
- 1-¾ cup granulated sugar
- 5 large eggs , at room temperature
- 1 tablespoon pure vanilla extract
- 1 tablespoon clear vanilla
- 28 g (about 1 cup) freeze-dried strawberry
- ¼ teaspoon pink food coloring , optional
- Butter and flour the pan or use nonstick baking spray
For the Strawberry Cream Cheese Frosting:
- 226 g (8 oz) full-fat cream cheese, softened to room temperature
- 248 g (2 cups) sifted confectioners' sugar
- 113 g (1 stick) unsalted butter, softened but still cool to the touch
- 5 ml (1 teaspoon) pure vanilla extract
- 5 ml (1 teaspoon) clear vanilla
- 1 cup (about 28 )freeze-dried strawberry , ground
Instructions
For the Strawberry Sheet Cake:
- Start by washing the strawberries and removing the stems and leaves. Cut the strawberries into smaller pieces, if needed, and place them in a blender or food processor. Pulse the strawberries until they are broken down into a smooth puree. Transfer the puree to a saucepan and place it over medium heat.
- Cook with the lid ajar, stirring frequently, until the strawberry puree thickens and reduced to ½ cup, which may take about 30 minutes, depending on how juicy the strawberries are. Once the puree has reduced, remove it from the heat and let it cool to room temperature before using it in the cake. Preheat the oven to 350°F (180°C) and prepare a 9x13 inch baking pan by greasing with shortening or butter and flouring it or using baking non-stick spray.
- In a large bowl, sift together the flour and baking powder. Place the freeze-dried strawberries in the bowl of a food processor and pulse until they become a fine powder. Add the ground freeze-dried strawberries to the flour mixture and whisk to combine. Set aside.
- In the bowl of a stand mixer, cream together the butter and sugar until the mixture is light and fluffy, about 5 minutes. Beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. In a measuring cup, whisk together the strawberry puree reduction, vanilla extract, clear vanilla, and milk. If you're using food coloring, whisk it into the mixture until evenly distributed.
- With the mixer on low speed, alternate adding the flour mixture and the buttermilk mixture in three additions, starting and ending with the flour mixture. Mix until just combined.
- Pour the batter into the prepared pan and smooth the surface. Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean and the edges start to pull away from the sides of the pan. Cover the strawberry cake loosely with foil if it is browning too much. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
- 👀Note: We used a ceramic baking dish for this Carrot Sheet Cake recipe. It's important to keep in mind that the type of baking dish used can affect the cooking time of the Carrot Sheet Cake.
- A metal baking dish may conduct heat differently than a ceramic dish, resulting in varying cooking times. We recommend keeping an eye on the cake while it's baking and checking it periodically with a toothpick or cake tester to ensure it's cooked through. If you are using a metal baking dish, you may need to reduce the cooking time slightly.
How to Make Strawberry Cream Cheese Frosting
- In the bowl of a stand mixer, beat the cream cheese and unsalted butter together until they become light and fluffy, about 2 minutes. In a food processor, grind the freeze-dried strawberries into a fine powder. Add the ground freeze-dried strawberries to the cream cheese and butter mixture, and beat until everything is combined.
- Add powdered sugar, vanilla extract, and clear vanilla to the mixture, continuing to beat until the frosting becomes smooth and well combined.
- Once the cake has cooled completely, spread the frosting evenly over the top of the cake. Garnish the cake with crushed freeze-dried strawberries, if desired.
Notes
- Bake the cake in advance: You can bake it up to 2 days ahead of time and store it in the refrigerator. Make sure to wrap it tightly in plastic or foil to keep it fresh.
- Make the frosting in advance: You can also make the frosting up to 2 days ahead of time and store it in the refrigerator. Cover it tightly with plastic wrap or foil to prevent it from drying out.
- Assemble the cake before serving: To assemble the cake, bring the cake and frosting to room temperature before spreading the frosting over the cake. You could also warm the frosting in the microwave for a few seconds to make it easier to spread.
- Decorate the cake: Add any desired decorations, such as fresh strawberries or whipped cream, just before serving to ensure they stay fresh and vibrant.
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
