strawberry sheet cake

This Fresh Strawberry Sheet Cake is homemade, tasty and makes the perfect summer cake. Serve at parties, gatherings or just for yourself!

Fresh Strawberry Sheet Cake

sugar

lemon juice

all-purpose flour

baking powder

baking soda

salted butter (room temperature)

vegetable oil

vanilla extract

eggs (room temperature)

strawberry reduction

full fat sour cream (room temperature)

Tablespoons strawberry reduction

The first step is to make the strawberry puree. Remove the stems of the strawberries. Place them into a medium pot. Add the sugar and lemon juice.

Heat this at medium heat, stirring often to avoid boiling. Once this mixture begins to boil, you may turn the heat down to medium low. Stir often and the strawberries will continue to break down. Use an emulsion blender if you like the puree to be smoother.

Allow this mixture to reduce to about half. It will take 20-30 minutes. When the puree is finished, remove it from the heat and allow it to come to room temperature before adding it to the recipe.

Preheat the oven to 350F degrees. Spray a 9x13-inch pan with non-stick spray (I like the kind with your in it, like Baker&#39;s Joy). Place your oven rack in the middle of the oven.

In a large bowl, whisk together the flour, baking powder, and baking soda, set aside.

Using a stand or handheld mixer, beat the butter until it is smooth and creamy.

Blend in the oil, then gradually add in the sugar and beat until smooth.

Mix in the vanilla extract and then add the eggs one at a time, mixing between each one.

Then gradually mix in the strawberry puree and sour cream.

Add the dry ingredients (flour mixture). Do not overmix. Mix until you no longer see any white bits.

Pour batter into the prepared pan.

Bake the cake for 25-30 minutes or until a toothpick inserted comes out clean. Remove it to a cooling rack and allow it to cool completely before frosting.

Make the strawberry buttercream: beat the butter until light and creamy. Gradually mix in the powdered sugar.

Then add the strawberry puree until the desired consistency is reached.

Spread frosting all over the cake. Slice and serve.

Strawberry sheet cake is bursting w/ fresh berries &amp; a hint of tangy lemon! The tender cake &amp; fluffy lemon cream cheese frosting are a must-try!

Strawberry Sheet Cake with Lemon Frosting

unsalted butter (at room temperature)

eggs (large)

cake flour

gelatin powder

salt

buttermilk (well shaken)

strawberries (chopped)

cream cheese (at room temperature)

sugar (divided)

heavy cream

Preheat oven to 350 degrees. &nbsp;Spray a 9 X 13-inch baking dish with nonstick cooking spray. Line baking dish with parchment paper with the long sides extending 2-3 inches. Spray parchment with nonstick cooking spray.

Using a stand up electric mixer, beat butter until creamy. &nbsp;Slowly add sugar then continue to beat 4-5 minutes until it's fluffy. &nbsp;Add eggs one at a time, and beat after each addition until they're incorporated. &nbsp;Add lemon juice and vanilla and mix in.

In a small bowl combine flour, strawberry jello, baking soda, and salt. &nbsp;Add the flour mixture to butter mixture alternating with the buttermilk, beginning and ending with the flour mixture, mixing until just combined. &nbsp;Gently stir in strawberries. &nbsp;Pour batter into prepared baking pan and bake in preheated oven for 30-40 minutes or until a toothpick inserted in the center of the cake comes out clean. &nbsp;Cool cake completely. Lift the cake out of the pan, using the parchment paper extensions.

Make the frosting: In a large bowl, beat the cream cheese with 1/3 cup of sugar until mixture is smooth. &nbsp;Fold in strawberries.

In a large bowl, beat the cream and lemon juice until mixture is frothy. Continue beating on medium-high speed and gradually add the remaining 1/3 cup sugar. &nbsp;Beat until mixture forms stiff peaks. &nbsp;Fold half of the whipped cream mixture into the cream cheese mixture until just incorporated. Fold in the rest of the whipped cream mixture.

Immediately spread the top and sides of the cake with frosting. Serve :)

If you are looking for the perfect homemade strawberry cake, this Frosted Strawberry Sheet Cake is the most delicious of strawberry desserts you can make!

Frosted Strawberry Sheet Cake Recipe

strawberries

Betty Crocker super moist white cake mix

butter (slightly melted)

eggs

french vanilla instant pudding mix ((1 box))

strawberry gelatin

strawberry puree

unsalted butter

cream cheese

strawberries (thinly sliced)

Place the strawberries in a blender and pulse until pureed

Strawberry Puree

Preheat the oven to 350 degrees F and grease a 9 X 13-inch cake pan

In the bowl of a stand-up mixer, combine the Super Moist White Cake Mix, butter, and eggs and mixon low speed until smooth

Add the French vanilla pudding mix and mix until smooth

Add the strawberry gelatin and mix until smooth

Add the strawberry puree and mix until smooth

Pour the batter into the prepared pan and use a rubber spatula to smooth it into the corners and create an even cake.

Bake for 35 minutes or until a toothpick inserted in the center comes out clean.

Remove from the oven and allow to cool for 30 minutes while you make the frosting.

Cake

In the bowl of a standup mixer, beat together the butter and the cream cheese on high for about 1 minute

Add The powdered sugar and mix on low speed until combined

Turn the speed back to high and whip until light and fluffy

Add the strawberry puree and mix until combined

Once the cake has cooled, spread the frosting over the cake with a rubber spatula

Arrange the sliced strawberries over the cake and serve

Strawberry Cream Cheese Frosting

This strawberry cake is incredibly moist and made with FRESH strawberries! No mixes, no food coloring, just natural strawberry flavor with a silky strawberry cream cheese frosting.

(264 grams) all purpose flour *see notes for GF option

(98 grams) cake flour

tsp baking powder

tsp baking soda

tsp salt

(170 grams) vegetable oil

(350 grams) granulated sugar

(325 grams) lightly pureed strawberries** (about 1 1/2 pints)

tsp vanilla extract

oz full fat cream cheese, room temperature

(110 grams) unsalted butter, room temperature

(58 grams) lightly pureed strawberries**

Preheat the oven to 350F and grease and line a 9&#215;13 baking pan with strip of parchment paper. Allow the paper to cover the bottom and the two longest sides of the pan with some paper overhang for easy removal.

To puree the strawberries, place them in a food processor and let it run for a couple seconds. Then pulse until it&#8217;s almost completely pureed but with a few small strawberry chunks. This is also the same process for the strawberries in the strawberry cream cheese frosting.

For the cake, whisk together the all purpose flour, cake flour, baking powder, baking soda, and salt in a bowl and set aside.

In a large bowl, whisk together the oil, sugar, eggs, strawberry puree, and vanilla extract.

Fold in the dry ingredients just until the batter comes together.

Pour it into the prepared pan and spread it even.

Bake for 35-40 minutes or until a toothpick in the center comes out clean with a few moist crumbs.

Let the cake cool completely in the pan before frosting. If you would like to lift the cake out of the pan, refrigerated it for at least an hour before doing so.

Strawberry Cake

Make the frosting right when the cake is done baking so it can chill alongside the cake.

Using a hand or stand mixer with the paddle attachment, mix together the cream cheese and butter.

Mix in the powdered sugar 1 cup at a time, followed by the strawberry puree.

Refrigerate the frosting for an hour so it can thicken up.

Once the cake is completely cooled, spread the frosting on top. Serve right away or store in the fridge for up to 7 days. Enjoy!

Wow - this was ABSOLUTELY delicious! I was worried about a comment that said it was “too sweet” because I usually don’t love super sweet things. Not at ALL! It was perfectly balanced because the flavor comes from the strawberries. Everyone at the table commented that it was one of the best cakes they’d ever had. Definitely will be saving this recipe!

This cake is SO GOOD. First-it’s so easy. I made the whole thing with my two toddlers which is no easy feat. Second-the frosting. Oh my word-maybe make double so you can eat the whole first batch with a spoon. Third-I want to cry this cake is so good. It’s light, it’s fresh, it tastes like the best white cake ever and a batch of the best summer strawberries you’ve ever had had a baby. Going back for fourths and making it again ASAP.

Oh my word this is an amazing cake. I don't even like cake, but I'm thinking of having a second slice of this one. We have an egg allergy in the house so I omitted and added about 1/3 cup plain yogurt instead. Personally would half the frosting recipe next time. This is a definite keeper. Moist, flavorful, not too sweet. Everyone raved.

This cake is actually amazing. So moist and full of strawberry flavor. I made a couple small tweaks that worked for me: 
- instead of all vegetable oil, I used canola and some good quality olive oil. Same amount of total oil that the recipe calls for, just a third of it was olive oil. 
- I halved the amount of sugar in the frosting and added a bit of cream for a strawberries and cream frosting. Dash of salt too
- cooled in the pan for 25 mins on a wire rack before popping in the fridge for 1.5 hours still on rack
- made sure to use a light  colored pan which I greased with butter 

Hands down one of the best cake recipes I’ve ever had. The texture and flavor was perfect. I would make it the exact same way next time.

Delicious! I used frozen, defrosted, drained berries. And mixed some powdered freeze dried strawberries into the frosting to up the pink.

This turned out delicious. Everything I was expecting. The recipe is super simple and quick to whip together. I did change one thing, for the cream cheese frosting, I used all freeze dried strawberries that way it wouldn’t be so runny.

This Strawberry Sheet Cake is fluffy, moist, and made with fresh strawberries and a simply irresistible strawberry cream cheese frosting. Perfect for any occasion!

Strawberry Sheet Cake

strawberries (2.50)

Tbsp sugar

salt (0.02)

all-purpose flour (0.60)

tsp baking powder (0.12)

tsp baking soda (0.02)

vegetable oil (0.45)

eggs (0.66)

tsp vanilla extract (1.00)

strawberry gelatin (1.00)

strawberry puree (0.00)

milk

cream cheese, softened (1.89)

salted butter, softened (1.07)

tsp vanilla extract (0.50)

Preheat the oven to 350°F and start by making the strawberry puree. Wash, remove the stems, and quarter the strawberries. Add the strawberries to a food processor and pulse for several seconds until the strawberries have broken down into a puree.

Add the pureed strawberries along with 2 Tbsp of sugar and a pinch of salt to a small pot over medium-low heat. Simmer the strawberries for 20-25 minutes, stirring occasionally, until the strawberry puree has reduced by about half. You should end up with 1 cup of reduced strawberry puree. Transfer the reduced strawberry puree to a bowl and allow it to cool.

While the strawberries are simmering, in a large bowl whisk together the dry ingredients (all-purpose flour, baking powder, baking soda, and salt).

In a separate large bowl, whisk together the granulated sugar, vegetable oil, eggs (2 at a time) and vanilla extract until well combined.

Now add in the strawberry gelatin and ¾ cups of the strawberry puree. Stir together until combined (save the rest of the strawberry puree for the frosting).

Next add the dry ingredients to the same bowl as the wet ingredients and pour in the milk. Stir together until just combined. Be careful not to overmix at this point.

Pour the batter into a greased 9x13” baking dish and bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.

Remove the cake from the oven and allow it to cool completely at room temperature before frosting.

To make the frosting, combine the cream cheese and salted butter in a large bowl using a handheld mixer until smooth. Then add the powdered sugar (1 cup at a time), vanilla extract, and ¼ cup of the strawberry puree. Blend together until creamy and smooth.

Once the cake has cooled, spread the fresh strawberry frosting on top. Feel free to garnish with extra fresh strawberries (optional) and enjoy!

This vegan strawberry sheet cake consists of a fluffy cake layer, a vanilla custard filling, and fresh strawberries. The recipe is egg-free, dairy-free, gluten-free, refined sugar-free, and made with simple pantry ingredients.

Vegan Strawberry Sheet Cake With Custard

oat flour ((gluten-free if needed))

granulated sweetener (of choice (see notes))

rice flour ((or use all-purpose flour))

plant-based milk ((see notes))

banana ((see notes))

tbsp oil

lemon juice (or lime juice)

cornstarch (or arrowroot flour)

plant-based milk

tbsp granulated sweetener (of choice)

turmeric ((to make it slightly yellow))

strawberries (sliced)

granulated sweetener (of choice)

water

I recommend using a kitchen scale for this recipe. Check the step-by-step process shots above in the blog post.

Preheat oven to 360 degrees Fahrenheit (180 degrees Celsius) and line a rectangular baking pan with parchment paper. Mine measures 10x6x1.5 inches resp. 26x16x4 cm (inside measurements). If your pan is much bigger you should probably double the recipe.

Mix all dry cake ingredients in a bowl with a whisk.

Process the wet ingredients in a blender or food processor and pour the mixture into the bowl of dry ingredients.

Mix with a whisk until just combined. Let the batter rest for about 5 minutes.

Pour the batter into the lined pan and bake in the oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.

Let the cake cool completely. Wash and slice strawberries.

Make the custard: Add all custard ingredients to a saucepan and mix with a whisk until there are no lumps.

Bring the mixture to a boil while stirring constantly. Let boil for 30 seconds and turn off the heat.

Pour the custard over the cake and spread it evenly.

Add the strawberries on top.

For the glaze (this step is optional!): Add water, cornstarch, and sweetener to a saucepan and whisk until there are no lumps.

Bring the mixture to a boil while stirring constantly. The mixture will be cloudy at first but gets clear once it boils. Let boil for 30 seconds and turn off the heat.

Spoon the mixture on top of the strawberries.

Transfer the cake to the fridge for at least 60 minutes (better longer) to set.

Slice and serve alone or with whipped coconut cream. Enjoy!

Love strawberry cake so much ? the perfect Summer Dessert!

The strawberry and custard reminds me of a pie my dad used to make! Love it Ela &lt;3

Make this easy strawberry sheet cake recipe with cake mix, fresh pureed strawberries, and the  most amazing whipped strawberry &amp; cream cheese frosting. It travels well so is perfect for potlucks, too.

white cake mix

oz strawberry Jello powder (one box)

butter (softened)

oz cream cheese (softened)

heavy cream (cold)

vanilla instant pudding mix

strawberry Jello powder

Spray a 9x13-inch pan with cooking spray.

Preheat oven to 350°F degrees.

Wash berries and remove the stems and leaves.

Place 2 cups of strawberries in a food processor and process until very finely chopped.

Measure out 1 cup of the strawberry puree.

Set aside.

Mix cake mix, eggs, and oil in a large bowl on medium speed about 1 minute, or until well combined.

Add Jell-o powder and the 1 cup strawberry puree.

Blend on low speed until well combined.

Pour into a greased 9x13 pan.

Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. (interior will read 200F on an instant read thermometer.)

Let cake cool completely.

Beat the cream cheese, butter, and powdered sugar until fluffy.

Add the cream and beat until it begins to thicken.

Add the strawberry puree, the pudding mix, and the JELL-O.

Beat until it thickens and peaks form. It will have the consistency of thick whipped cream.

Frost the cooled cake.

Refrigerate if keeping longer than a few hours or if it is a warm day.

Whipped Strawberry Frosting

Hi 
So I tried out this recipe and followed the instructions. First of all, I tasted the cake and it’s moist and delicious. But I dont know what happened to the cake. It sunk down the middle. Can you give me some advise to avoid that. 

Thank you

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