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. 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!
Jump to:
- What is Strawberry Sheet Cake?🍓
- About this Strawberry Sheet Cake Recipe:
- Strawberry Sheet Cake Ingredients
- Tools you'll need
- How to Make Strawberry Sheet Cake
- How to Make Strawberry Cream Cheese Frosting
- Substitutions
- Variations
- How to Serve
- How to Store
- How to Make-Ahead
- How to Freeze
- Tips for Making The Best Strawberry Sheet Cake
- FAQ
- See More Sheet Cake Recipes:
- Recipe
What is Strawberry Sheet Cake?🍓
Strawberry sheet cake is a type of cake that is made with fresh or frozen strawberries. It is typically baked in a large rectangular pan, which gives it a thin and flat shape. The cake is often moist and dense, with a light, fruity flavor from the strawberries. The cake is typically frosted with a cream cheese frosting, which complements the sweetness of the cake and adds a tangy flavor.
Some recipes also call for a strawberry glaze or fresh strawberries added to the frosting. Strawberry sheet cake is often served at events such as birthday parties, baby showers, and weddings. It is easy to make in large quantities and can be decorated with various toppings and decorations.
About this Strawberry Sheet Cake Recipe:
- Flavor: This cake boasts a delectable combination of fresh strawberry reduction and freeze-dried strawberries, resulting in a robust and intense strawberry flavor that will tantalize your taste buds. The luscious cream cheese frosting is also infused with flavorful freeze-dried strawberries.
- Texture: The addition of whole milk, oil, and butter creates a soft, moist texture that is both rich and indulgent. You'll love how it's light and tender without being dense or heavy.
- Method: Baking this cake is a breeze - pour the batter into a 9x13-inch baking pan and let the oven do the work.
Strawberry Sheet Cake Ingredients
Note: The full ingredients list is provided in the recipe card below.
- All-purpose flour: Provides the structure for the cake.
- Kosher salt: Enhance the flavor of the cake.
- Baking powder: Help the cake rise and become light and fluffy.
- Granulated sugar: Sweetens the cake and helps to create a moist texture.
- Unsalted butter: Provides moisture and richness to the cake.
- Grapeseed oil or Avocado oil: Adds moisture and richness to the cake.
- Eggs: Helps to bind the ingredients together and provide structure to the cake.
- Pure vanilla extract & Clear Vanilla: This adds flavor to the cake.
- Strawberry puree: The main source of strawberry flavor in the cake.
- Milk: This helps to create a tender and moist texture in the cake.
- Freeze-dried strawberries: Add intense strawberry flavor to the cake and also provide a bit of texture.
For the Strawberry Cream Cheese Frosting:
- Cream cheese: Provides tanginess and creaminess to the frosting.
- Unsalted butter: Provides richness and a smooth texture to the frosting.
- Powdered sugar: Sweetens the frosting and provides structure.
- Pure vanilla extract & Clear Vanilla: Adds flavor to the frosting.
- Freeze-dried strawberries: Add intense flavor and provide a bit of texture to the frosting.
Tools you'll need
- Stand Mixer or Hand Mixer
- (1) 9 by 13 nonstick sheet cake pan
- Silicone Spatula
- Mitten Oven
- Liquid Measuring Cups
- Dry Measuring Cups
- Fine-mesh strainer
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.
Substitutions
- All-purpose flour: You could use cake flour or a gluten-free blend to avoid gluten.
- Oil: Instead of avocado oil, you could use grapeseed oil or other neutral oil, such as safflower or canola, or vegetable oil.
- Freeze-dried strawberries: Omit them entirely if needed.
- Cream cheese: You could use non-dairy cream cheese to avoid dairy.
- Unsalted butter: You could use Neufchatel Cheese for less fat or a non-dairy butter substitute if you need to avoid dairy.
Note that any substitutions may affect the flavor, texture, and overall outcome of the cake and frosting. It's always best to follow the recipe as closely as possible but feel free to experiment and make adjustments based on your preferences and dietary needs.
Variations
- Chocolate-Strawberry Sheet Cake: Add ½ cup cocoa powder to the dry ingredients of the cake batter to make it a chocolate-strawberry cake. You could add chocolate chips or chunks to the batter for an extra chocolatey twist.
- Lemon-Strawberry Sheet Cake: Add 1 tablespoon of lemon zest to the cake batter for a citrusy flavor. You could also add lemon juice to the frosting instead of some of the strawberry puree for a lemon-strawberry frosting.
- Almond-Strawberry Sheet Cake: Add ½ teaspoon of almond extract to the cake batter for a subtle almond flavor. You could also sprinkle sliced almonds on top of the frosting for added texture.
- Strawberry Cream Cheese Frosting: Use a strawberry cream cheese frosting instead of a regular strawberry frosting. To make it, mix 8 oz softened cream cheese, ½ cup softened unsalted butter, 4 cups powdered sugar, ½ cup strawberry puree, and 1 teaspoon pure vanilla extract until smooth and creamy.
- Fresh Strawberry Topping: Top the frosted cake with fresh sliced strawberries for a fresh and fruity touch. You could also macerate the strawberries by tossing them with some sugar and letting them sit for a few hours before adding them to the cake.
These are just a few ideas for how to customize and vary this Strawberry Sheet Cake with Strawberry Frosting recipe to suit your tastes and preferences. Feel free to get creative and experiment with different flavors and toppings to make it your own!
How to Serve
There are many ways to serve Strawberry Sheet Cake with Strawberry Frosting, depending on your preference and occasion. Here are some ideas:
- Classic slices: Cut the cake into squares or rectangles and serve each slice on a plate. This is a great option for a casual family gathering or potluck.
- Layered cake: If you want to dress up the cake for a special occasion, you could cut the cake in half horizontally and add a layer of frosting in the middle. Then, spread frosting on the cake and decorate it with fresh strawberries or other decorations.
- Cupcakes: Make the cake batter and frosting as directed, but bake the batter in cupcake liners instead of a sheet cake pan. Frost each cupcake with a swirl of frosting and top with a fresh strawberry for a cute and portable dessert.
- Trifle: Cut the cake into small cubes and layer them with whipped cream or frosting in a trifle dish. Top with fresh strawberries and serve in individual dishes for a beautiful and decadent dessert.
No matter how you choose to serve it, Strawberry Sheet Cake with Strawberry Frosting is sure to be a crowd-pleaser. Enjoy it with a cup of tea or coffee, or serve it alongside fresh strawberries or other fruit for a refreshing dessert.
How to Store
To store Strawberry Sheet Cake with Strawberry Frosting, cover it tightly with plastic wrap or foil and store it in the refrigerator. The frosting will firm up slightly in the refrigerator but should soften again at room temperature. If you plan to store the cake for more than a day or two, it's best to cut it into individual slices before wrapping and storing it.
This will make it easier to grab a slice and avoid drying out the cake. When stored properly, Strawberry Sheet Cake with Strawberry Frosting should be kept in the refrigerator for up to 4-5 days. When ready to serve, remove the cake from the refrigerator and let it come to room temperature for about 30 minutes before serving. This will help the cake and frosting to soften and become more flavorful.
How to Make-Ahead
If you need to make Strawberry Sheet Cake with Strawberry Frosting ahead of time, here are some tips to make it as easy and stress-free as possible:
- 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.
By following these tips, you can make Strawberry Sheet Cake with Strawberry Frosting ahead of time and still have a delicious and fresh dessert to serve.
How to Freeze
Place the entire cake (without frosting) in the freezer, unwrapped, until it is frozen completely through. This should take about 4 to 5 hours. Once the cake is frozen, wrap it tightly in plastic to prevent freezer burn and protect it from moisture. Then, wrap the cake in aluminum foil to provide an extra layer of protection. If you plan to eat the cake in smaller portions, you can cut it into individual slices before wrapping and freezing. Place the wrapped cake or slices in an airtight freezer-safe container or resealable freezer bag and label it with the date. Freeze the cake for up to 3 months.
When you're ready to eat the frozen cake, remove it from the freezer and let it thaw in the refrigerator for several hours or overnight. Once thawed, bring the cake to room temperature for about 30 minutes before serving.
Note that the texture and quality of the cake may be slightly affected by freezing and thawing, but it should still be delicious and enjoyable.
Tips for Making The Best Strawberry Sheet Cake
- Use good-quality ingredients: Use fresh and ripe strawberries, good-quality butter, and other fresh ingredients to ensure the best flavor and texture for the cake and frosting.
- Measure ingredients accurately: Measuring ingredients precisely is essential for baking. Use a kitchen scale or measuring cups and spoons to ensure you have the correct amount of each ingredient. I use a 240 ml Dry Measuring cup (every cup is 125g of flour).
- Make the frosting while the cake is baking: This will ensure that the frosting is ready when the cake has cooled, and you won't have to wait for it to cool down.
- Use freeze-dried strawberries: Freeze-dried strawberries have a more concentrated flavor than fresh or frozen strawberries, which makes them ideal for adding to the cake and frosting.
- Don't overmix the batter: Overmixing the batter can lead to a tough and dense cake. Mix the ingredients until just combined, and avoid overmixing.
- Use a cake tester or toothpick to check for doneness: Insert a cake tester or toothpick in the center of the cake to check for doneness. If it comes out clean, the cake is ready.
- Let the cake cool completely before frosting: If the cake is still warm when you add it, it can melt and slide off the cake. Let the cake cool completely before frosting.
- Garnish with fresh strawberries: Top the cake with fresh strawberries or strawberry slices for an extra pop of color and flavor.
FAQ
Can I use fresh strawberries instead of freeze-dried strawberries in the cake or frosting?
You can use fresh strawberries instead of freeze-dried strawberries. Just keep in mind that the moisture content of fresh strawberries is much higher than that of freeze-dried strawberries, so you may need to adjust the amount and texture accordingly.
Can I make this recipe gluten-free?
You can use a gluten-free flour blend instead of the all-purpose flour and cornstarch to make this recipe gluten-free. Be sure to check the labels of all ingredients to ensure they are gluten-free.
Can I make this recipe dairy-free?
You can use non-dairy milk, non-dairy butter, and non-dairy cream cheese in this recipe to make it dairy-free. You could also use a powdered sugar substitute like erythritol or stevia to reduce sugar intake.
Can I use a different type of fruit instead of strawberries?
You could substitute other types of fruit for the strawberries in this recipe, such as raspberries, blueberries, or peaches. Just make sure to adjust the amount and texture of the fruit accordingly.
Can I make this recipe vegan?
It may be possible to make this recipe vegan by using non-dairy milk, non-dairy butter, and a vegan cream cheese substitute in the frosting. You could also use a powdered sugar substitute like erythritol or stevia to reduce sugar intake. However, check the labels of all ingredients to ensure they are vegan-friendly.
Can I use a different type of pan to bake the cake?
You can use a different type of pan to bake the cake, but remember that the baking time and temperature may need to be adjusted. If you use a smaller or deeper pan, the cake may take longer to bake through, so keep an eye on it and check for doneness with a cake tester or toothpick.
Can I make this recipe with fresh or frozen strawberries that are not in season?
Yes, you can make this recipe with fresh or frozen strawberries that are not in season, but keep in mind that the flavor and texture of the cake may be slightly different. If using frozen strawberries, thaw them before pureeing or using them in the recipe.
Can I make this recipe without a stand mixer?
You can make this recipe without a stand mixer by using a hand-held electric mixer or even a whisk and a mixing bowl. Just make sure to beat the ingredients well and incorporate them fully to ensure a smooth and even batter.
Can I make this recipe without the frosting?
Yes, you can omit the frosting and serve the cake as is or with a dusting of powdered sugar. The cake is delicious on its own and would make a great breakfast or brunch treat.
Can I make this recipe with a different type of frosting?
Yes, you could use a different type of frosting instead of the strawberry cream cheese frosting, such as vanilla buttercream or whipped cream frosting. Just keep in mind that the flavor and texture of the cake will be different with a different type of frosting.
See More Sheet Cake Recipes:
- Vanilla Sheet Cake
- Coconut Sheet Cake
- Chocolate Sheet Cake with Mocha Frosting
- Orange Sheet Cake with Orange Cream Cheese Frosting
- Nesquick Chocolate Cake with Brigadeiro
- Brazilian Carrot Cake “Bolo de Cenoura com Brigadeiro”
Recipe
Easy Strawberry Sheet Cake with Strawberry Frosting
Tools
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.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.