Best Strawberry Sheet Cake
A delightful treat combining the sweetness of fresh strawberries with a light, fluffy cake, perfect for any occasion.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 0.5 cups unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, pureed
- 1 cup additional chopped strawberries for topping
Frosting Ingredients
- 1 cup unsalted butter or cream cheese, softened
- 3-4 cups powdered sugar
- 0.5 cups strawberry puree for frosting
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 13x18-inch rimmed baking sheet.
- In a large bowl, combine the flour, sugar, baking powder, and salt.
- Add the softened butter, milk, eggs, and vanilla extract to the dry ingredients.
- Mix everything together on medium speed until blended, about 2 minutes. Scrape down the sides of the bowl as needed.
- Gently fold in the strawberry puree until well combined, creating a beautiful pink batter.
- Pour the batter into the prepared baking sheet and spread it evenly.
Baking
- Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely in the pan on a wire rack.
Frosting
- While the cake cools, prepare the frosting using softened butter or cream cheese, powdered sugar, and more strawberry puree.
Serving
- Once the cake has cooled, frost it generously with your chosen frosting and top with freshly chopped strawberries.
- Cut into squares and serve.
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Notes
Serve directly from the baking pan for a rustic look or transfer to a serving platter. Top with whipped cream or ice cream for extra indulgence. Store uneaten cake in an airtight container at room temperature for up to three days, or refrigerate for up to a week.