Name: Fresh Strawberry Sheet Cake
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Cuisine: Dessert
Ingredients: 10 ½ oz (300g) fresh strawberries, washed and hulled; 2 tablespoon (25g) granulated sugar; 1 ½ cups (215g) all purpose flour; 1 ¼ teaspoon baking powder; ¼ teaspoon baking soda; ½ teaspoon salt; 1 cup (200g) granulated sugar; 2 large egg whites, at room temperature; ½ cup (120ml) full fat sour cream; ⅓ cup (80ml) oil; 1 ½ teaspoon (7ml) pure vanilla extract; 1 ¼ cups (300ml) prepared strawberry puree; 3 drops red food coloring (optional); 4 tablespoon (60ml) prepared strawberry puree; ½ cup (113g) unsalted butter; 2 cups (240g) powdered confectioner's sugar; ½ teaspoon pure vanilla extract optional

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Fresh Strawberry Sheet Cake is a delightful treat that brings the sweetness of summer to your table, no matter the season. The moist, tender texture paired with the fruity explosion of fresh strawberries makes every bite a celebration. It’s the kind of dessert that earns a smile from everyone at the table and leaves you craving just one more slice. With a beautifully pinkish hue and a luscious strawberry icing, this cake is not only delicious but also a feast for the eyes!

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I first discovered this gem of a recipe during a sunny picnic, where a friend’s homemade strawberry sheet cake stole the show. The cake was soft and fluffy, with just the right amount of sweetness. Just like that day, this dessert brings joy to gatherings, whether it’s a special occasion or simply a casual afternoon treat. It’s easy to make and a real crowd-pleaser, so I can’t wait for you to try it!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Fresh Strawberry Sheet Cake
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Fresh Strawberry Sheet Cake

Why You’ll Love This Recipe

Simple & Quick: This recipe comes together in just about half an hour of prep time, making it an easy go-to for gatherings or weeknight desserts.
Irresistible Flavor: The combination of fresh strawberries and soft cake creates a burst of flavor that is as refreshing as it is satisfying.
Eye-Catching Appeal: Its lovely pink icing and fruity topping are sure to grab attention on any dessert table.
Flexible Serving: Perfect for celebrations, family gatherings, or just a sweet snack with your afternoon tea.
Diet-Friendly Options: You can easily adapt the recipe for gluten-free or dairy-free diets with simple substitutions!

Ingredients You’ll Need

10 ½ oz (300g) fresh strawberries: These should be ripe and sweet for maximum flavor. Look for bright red berries. You can substitute with frozen strawberries if fresh ones aren’t available, but fresh is always better.
2 tablespoon (25g) granulated sugar: This sugar helps to macerate the strawberries for the puree. You can use another sweetener, like honey, but you’ll need to adjust the quantity.
1 ½ cups (215g) all-purpose flour: Preferably use a quality, unbleached flour. If you want a gluten-free version, a 1:1 gluten-free flour blend will work nicely.
1 ¼ teaspoon baking powder: This is the leavening agent that makes your cake rise and become fluffy.
¼ teaspoon baking soda: Helps activate the baking powder and gives the cake an extra lift.
½ teaspoon salt: Enhances the overall flavor of the cake.
1 cup (200g) granulated sugar: For the cake batter itself, giving it sweetness and moisture. You could also try brown sugar for a richer flavor.
2 large egg whites: They should be at room temperature for best incorporation. You can use egg replacers for a vegan option.
½ cup (120ml) full-fat sour cream: This adds creaminess and moisture. Greek yogurt works well as a substitute.
⅓ cup (80ml) oil: Use a neutral oil like vegetable or canola. For a healthier option, you could try applesauce, but it may alter the texture slightly.
1 ½ teaspoon (7ml) pure vanilla extract: This enhances the cake’s flavor profile. You can use vanilla bean paste for a more intense taste.
1 ¼ cups (300ml) prepared strawberry puree: Freshly blended strawberries make for the best flavor. Save a little for the icing!
3 drops red food coloring (optional): This is purely for aesthetic appeal. You can skip if you prefer a more natural look.
4 tablespoon (60ml) prepared strawberry puree: To mix with the icing for extra flavor.
½ cup (113g) unsalted butter: Ensure it is softened for easy mixing. You can substitute with vegan margarine for a dairy-free option.
2 cups (240g) powdered confectioner’s sugar: This sweetens the icing beautifully; always sift to avoid lumps.
½ teaspoon pure vanilla extract (optional): A little splash in the icing gives a lovely depth of flavor.

How to Make Fresh Strawberry Sheet Cake

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 13×9-inch metal baking pan with parchment paper. This makes it easier to remove the cake later.
Prepare Strawberry Puree: In a blender, combine the washed and hulled strawberries with 2 tablespoons of sugar. Blend until the mixture is smooth. Reserve 4 tablespoons of this puree for the icing and set it aside. You should end up with just under 1 ¼ cups of puree for the batter.
Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Add 1 cup of granulated sugar and whisk everything until well combined.
Combine Wet Ingredients: In a medium bowl, whisk together the egg whites, sour cream, oil, and 1 ½ teaspoons of vanilla extract until the mixture is completely smooth. If you’re using food coloring, add it now. Pour this wet mixture into the bowl with dry ingredients, followed by the 1 ¼ cups of strawberry puree. Gently fold everything together until there are no dry flour patches, being careful not to over-mix.
Bake the Cake: Spread the batter evenly into your prepared baking pan. Bake for 20 to 25 minutes, or until the cake is lightly golden and a skewer inserted into the center comes out clean. Allow the pan to cool on a wire rack for about 10 minutes before transferring the cake to cool completely.
Make the Icing: In a large bowl, place 2 cups of powdered sugar. In a saucepan, combine the butter and reserved 4 tablespoons of strawberry puree, bringing it to a simmer. Once the butter melts, let it bubble for about 15 seconds, stirring constantly. Remove it from heat and pour it over the powdered sugar. Whisk until smooth and creamy. Let the icing cool for about 10 minutes, whisking occasionally to keep it from hardening, then pour over the cooled cake, spreading it out evenly. Set the cake in a cool, dry place for the icing to set.

Storing & Reheating

Store leftover Fresh Strawberry Sheet Cake in an airtight container at room temperature for up to 2 days. If you prefer storing it in the refrigerator, it can last for about 5 days. For longer storage, wrap the cake tightly in plastic wrap and freeze it for up to 3 months. To enjoy, simply thaw it in the refrigerator overnight. Reheat individual slices in the microwave for about 10-15 seconds to refresh the flavors and texture.

Chef’s Helpful Tips

Avoid over-mixing the batter to keep the cake light and airy. Fold it gently until just combined.
Ensure your egg whites are at room temperature; this helps them whip up nicely and gives the cake a good rise.
Keep an eye on the cake towards the end of the baking time; it can quickly go from perfect to overbaked.
You can make ahead by preparing the strawberry puree and batter a day in advance, then bake the following day.
Experiment with flavored extracts, like almond or lemon, to give the icing a twist!

This Fresh Strawberry Sheet Cake is not just easy to whip up; it also invites creative variations to make it your own. Whether you choose to mix in some lemon zest for a hint of citrus or dress it up with a sprinkle of chopped nuts, the possibilities are endless. Enjoy the simple pleasures of baking while filling your home with that lovely strawberry aroma.

Recipe FAQs

Can I make this cake ahead of time?

Absolutely! The cake can be baked a day in advance. Just let it cool completely, wrap it in plastic wrap, and keep it at room temperature. Make the icing just before serving for the best texture.

Can I use frozen strawberries?

Yes, you can use frozen strawberries. Just ensure they are thawed and drained well before blending to make the puree. Fresh strawberries do provide a brighter flavor but frozen can work in a pinch!

How do I know when the cake is done baking?

To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, your cake is perfect. If it has wet batter on it, give it a few more minutes in the oven.

Can I add frosting instead of icing?

Certainly! While this recipe features a strawberry icing, feel free to use your favorite buttercream or cream cheese frosting for an extra decadent touch!

⭐ If you make my Fresh Strawberry Sheet Cake recipe, Awesome! I would love to hear from you. Please give it a star rating and review below! 👇

Fresh Strawberry Sheet Cake

Why You’ll Love This Recipe

Ingredients You’ll Need

How to Make Fresh Strawberry Sheet Cake

Storing & Reheating

Chef’s Helpful Tips