Strawberry Frosted Strawberry Sheet Cake

Why You’ll Love This Recipe

• Packed with fresh strawberry flavor in both the cake and the frosting.
• Easy to make in a single 9×13-inch pan, making it perfect for sharing.
• Light, moist texture with the perfect balance of sweetness and tanginess.
• A crowd-pleasing dessert that looks as good as it tastes.
• Versatile and adaptable with simple variations.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

• All-purpose flour
• Granulated sugar
• Unsalted butter, softened
• Vegetable oil
• Large eggs
• Milk
• Vanilla extract
• Baking powder
• Baking soda
• Salt
• Fresh strawberries, pureed
• Sour cream

For the Strawberry Frosting:

• Fresh strawberries, pureed
• Unsalted butter, softened
• Powdered sugar
• Vanilla extract
• A pinch of salt

Directions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment paper.
2. Prepare Strawberries: Puree fresh strawberries in a blender or food processor until smooth. Divide the puree—1 cup for the cake and 1 cup for the frosting.
3. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
4. Cream Butter and Sugar: In a large bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.
5. Add Wet Ingredients: Mix in vegetable oil until combined. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with milk, starting and ending with the dry ingredients. Mix until just combined.
7. Fold in Strawberries and Sour Cream: Gently fold in the strawberry puree and sour cream until fully incorporated.
8. Bake: Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
10. Prepare Frosting: Beat softened butter in a large bowl until creamy. Gradually add powdered sugar, 1 cup at a time, mixing well after each addition. Add strawberry puree, vanilla extract, and a pinch of salt. Beat until the frosting is light and fluffy.
11. Frost the Cake: Once the cake has cooled completely, spread the frosting evenly over the top.
12. Serve: Slice and serve this irresistible Strawberry Frosted Strawberry Sheet Cake.

Servings and Timing

• Servings: 12-16 slices, depending on the size of each piece
• Prep Time: 20 minutes
• Cook Time: 25-30 minutes
• Cooling Time: 1 hour

Variations

• Gluten-Free: Use a gluten-free all-purpose flour blend.
• Dairy-Free: Substitute plant-based butter, milk, and sour cream.
• Extra Strawberry Flavor: Add diced strawberries into the batter for bursts of fruit in every bite.
• Layer Cake: Split the batter into two 9-inch round pans for a layered version.
• Chocolate Twist: Add 1/2 cup mini chocolate chips to the batter.

Storage/Reheating

• Storage: Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
• Freezing: Wrap the unfrosted cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw before frosting.
• Reheating: Bring refrigerated slices to room temperature before serving.

FAQs

How do I ensure the cake is moist?

Using sour cream and pureed strawberries keeps the cake moist while adding flavor. Avoid overbaking for the best results.

Can I use frozen strawberries?

Yes, thaw them completely and drain excess liquid before pureeing.

What if I don’t have sour cream?

You can substitute plain Greek yogurt or buttermilk.

Can I use a different frosting?

Absolutely! Cream cheese frosting or whipped cream would pair well with this cake.

How do I know when the cake is done?

Insert a toothpick into the center—if it comes out clean, the cake is ready.

Can I make this cake ahead of time?

Yes, you can bake the cake a day in advance. Store it covered at room temperature and frost it the next day.

Why is my frosting runny?

The strawberries may have too much liquid. Use a fine mesh strainer to remove excess juice before adding them to the frosting.

Can I reduce the sugar in the cake?

You can reduce the granulated sugar slightly, but it may alter the texture.

What’s the best way to puree strawberries?

A blender or food processor works well. For a smoother texture, strain the puree to remove seeds.

Can I make cupcakes with this recipe?

Yes! Fill cupcake liners 2/3 full and bake at 350°F for 18-22 minutes.

Conclusion

This Strawberry Frosted Strawberry Sheet Cake is bursting with fresh strawberry flavor, from the moist cake to the creamy frosting. Perfect for gatherings or special treats, it’s easy to make and guaranteed to impress. Try this delightful dessert today and bring a little sunshine to your table!

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