Strawberry Sheet Cake

Retro-style Strawberry Sheet Cake is a simple sheet cake recipe that takes only 30 minutes to make. This moist, light and fluffy cake is made with fresh strawberries and the most delectable, roll your eyes back, strawberry & cream cheese frosting.

Strawberry Sheet Cake isn't just a pink cake - it's all about texture, lightness and celebration of spring. I also wanted to make a really simple, but flavorful sheet cake, with strawberries, some jello and cream cheese. And this is it! This is as simple as it gets.

Why you'll love this recipe

• Easy way to use up fresh strawberries: If you have any of the strawberry boxes about to mold the fridge, this is a delicious way to use them up - in a strawberry sheet cake.
• Moist, tender and flavorful: Strawberry purée and butter keep the cake soft, never dry. It's so amazingly flavorful with the natural sweetness of strawberries.
• Strawberry cream cheese frosting: The vanilla-cheesecake strawberry topping is so out of this world delicious and pink! And I just love the contrast between the soft cake texture and the creamy frosting.
• Perfect dessert: A slice of strawberry sheet cake is ideal for breakfast, brunch, snacks, or a cozy dessert with coffee or tea.

Strawberry sheet cake ingredients

• Fresh strawberries: Fresh strawberries (2 boxes of them) work best since we will be making strawberry puree out of them.
• All-Purpose Flour: The base for the strawberry cake. Measure carefully-spoon the flour into the cup and level it off. Scooping directly can pack it down and lead to dense cake batter. I use unbleached flour because I am not a fan of chlorine used in bleached flour.
• Baking powder and salt: They work together to give the cake its rise and light texture.
• Strawberry jello powder: Use powder straight out of jello box
• Butter: Use softened unsalted butter. It adds richness and moisture to the cake and helps it bake into a moist, uniform and stable form.
• Canola oil: Olive oil will be fine as well, even color wise/
• Sugar: I used both granulated and powdered sugar. Granulated sugar keeps the strawberry cake moist and adds moisture (yes you read that correctly - sugar is important for moisture and also cake texture). The topping look light and fluffy because of the powdered sugar.
• Eggs: Large eggs at room temperature bind everything together and add moisture.
• Vanilla extract: Provide sweet subtle flavor to the cake batter.
• Milk: Whole milk works best due to higher saturated fat content.
• Strawberry frosting: A combination of freeze-dried strawberries, cream cheese, butter, powdered sugar, vanilla extract and strawberry jello powder

How to make strawberry sheet cake

Step 1. Prepare kitchen tools you'll need

• Take out 9x13 inch cake pan, mixing bowls, a whisk, a spatula, measuring spoons & cups; and food processor.
• Preheat the oven to 350°F. and grease a pan with oil. Alternatively, you can line it with parchment paper.

Step 2. Make strawberry puree and mix dry ingredients

• Make strawberry puree: Add the strawberries to a food processor and pulse until pureed.
• Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, salt, and strawberry jello powder.

Step 3. Mix liquid ingredients

• Beat butter, oil, and sugar until light and fluffy (n a different and larger bowl).
• Add eggs, vanilla, and strawberry puree to that larger bowl.

Step 4. Make strawberry cake batter

• Add it all together: Mix liquid ingredients until smooth and gradually add dry ingredients, alternating with milk, mixing until just combined.
• Pour the batter into the prepared pan.

Step 5. Bake and chill the cake

• Bake for 30-35 minutes at 350 F., or until a toothpick comes out clean.
• Allow the cake to cool while making the frosting.

Step 6. Make strawberry frosting

• Make strawberry powder: Pulse freeze-dried strawberries in a food processor until they become a fine powder. This is the step that gives you a much more punchy strawberry flavor.
• Make cream cheese mixture: In a large bowl, beat cream cheese, vanilla extract, and butter until smooth.
• Gradually add powdered sugar, then the freeze dried strawberry powder, and strawberry jello powder. Beat until light and fluffy.

Step 7. Assemble the cake and decorate

• Spread the frosting evenly over the cooled cake.
• Top with fresh strawberries and a dusting of freeze-dried strawberry powder.

Step 8. Add edible flowers (optional)

I also added edible flowers for decoration (chamomile).

Tips for success

• Use fresh strawberries in the cake itself: In order to achieve a strong strawberry flavor while baking this cake, use fresh strawberries (2 boxes) to make strawberry puree and then mix it into the cake batter.
• Use freeze dried strawberries in the frosting to achieve vibrant color: Fresh strawberries don't have a concentrated flavor and carry a lot of moisture in them, but we don't want extra moisture in the frosting. Which is why we need to use freeze dried strawberries to maintain that perfect stiff texture as well as bright strawberry color of the frosting.
• Add strawberry jello powder to achieve vibrant color: It packs in concentrated strawberry flavor without needing fresh berries (which can add too much liquid). The powder gives your frosting that pretty pink hue naturally, no food coloring required.
• Don't overbake the cake. Check with a knife inserted in the middle 10 minutes before the scheduled time - the knife should have a few moist crumbs on it instead of being completely clean. Keep in mind that the cake continues to cook as it cools down.

FAQ

• Can I use frozen strawberries instead of fresh? Simply haw them fully and drain off excess liquid before blending. Keep in mind that frozen berries may yield a slightly looser texture and more intense flavor.
• Where can I buy freeze dried strawberries? Any grocery store, or stores like Home Goods, TJ Maxx or Trader's Joe carries freeze dried strawberries. Freeze Dried Strawberries are strawberry slices that have undergone a special freeze-drying process so they remain extremely flavorful, but unlike so many conventionally dried berries, they're free of added sugar.
• Can I make this cake with different berries? You should be able to recreate similar texture, but not the color with blueberries. I do not recommend making it with blackberries or raspberries.

Substitutions and variations

Add strawberry chunks in the cake batter: Simply pulse strawberries in the food processor until they're about 90% smooth, leaving a few small chunks behind.

Storage and leftovers

• Strawberry sheet cake leftovers: Store strawberry puree in the air tight container for up to 2 weeks in the refrigerator.
• Store at temperature: Allow the strawberry sheet cake to cool to room temperature, add the frosting, and then transfer (sliced) to an airtight container or resealable plastic bags. Store on the counter for 3-4 days. 
• Refrigerate: For the best flavor and texture, enjoy within 1 week. Be sure to wrap the cake well to prevent flavor mix-up with other items in the fridge.
• Freeze: This recipe freezes and thaws well. Prepare as directed and allow to cool completely. Slice the cake and transfer slices to a labeled and dated resealable freezer bag and keep in the freezer for up to 3 months.
• Thaw overnight in the refrigerator and bring to room temperature before serving.
• Can I make this ahead of time? Absolutely. This strawberry sheet cake is ideal for making a day or two in advance. Just let it sit at room temperature for no longer than 24 hours before serving.

You'll want to try these strawberry ideas

• Strawberry Lasagna
• Strawberry Crumb Bars
• Strawberry Caprese Skewers
• No Bake Strawberry Pie
• Strawberry Mini Cheesecakes