Fresh 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!
A DELICIOUS FRESH STRAWBERRY CAKE
This Fresh Strawberry Sheet Cake is deliciously homemade from start to finish – from the cake, to the strawberry sauce to the frosting. Everything comes together so nicely and gives you the perfect blend of strawberry flavor that is not overwhelming but perfect. A fluffy cake with strawberries inside along with a frosting that contains them as well, you really cannot go wrong! If you are looking for that one cake recipe that will keep you coming back for more, then you need to make this Fresh Strawberry Sheet Cake!
FREQUENTLY ASKED QUESTIONS:
Yes! You can use fresh or frozen strawberries or this recipe. You will just want to make sure they are thawed and patted dry.
You can also make this in a 11×18-inch pan, or you can make it as a layer cake in two 8-inch round cake pans. The baking times will be different on both of them, so keep an eye on them and when a toothpick inserted in the center comes out clean, it is done.
If you want to add some more brightness to the cake you can add red food coloring to really bring out the red color.
For this recipe we want to incorporate a fat like sour cream to give it moistness. You can substitute it Greek yogurt.
The amount of the strawberries will reduce by half and it will be a thicker sauce.
This creates an emulsion when beaten together and traps air which then creates light and fluffy baked goods.
This can be stored in the refrigerator covered with plastic wrap where it will keep for up to 3 days. This cake can also be frozen. Wrap the pan in plastic wrap and then foil and it will keep for up to 3 months. To defrost, remove to the refrigerator overnight.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- strawberries
- granulated sugar
- lemon juice
- all-purpose flour
- baking powder
- baking soda
- salted butter
- vegetable oil
- vanilla extract
- eggs
- full fat sour cream
- powdered sugar
HOW TO MAKE A FRESH STRAWBERRY SHEET CAKE:
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 the mixture begins to boil, 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 about 20 to 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 9×13-inch pan with non-stick spray (I like this kind with flour in it, like Baker’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. Do not over beat the mixture.
Add the dry ingredients (flour mixture).
Mix just until combined (you shouldn’t see any white bits in there). Pour this 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 and serve.
Enjoy!
WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!
Fresh Strawberry Sheet Cake
Ingredients
Strawberry Puree reduction:
- 4 cups of fresh or frozen (thawed) strawberrries
- ¼ cup granulated sugar
- 1 Tablespoon lemon juice
Cake:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ cup salted butter room temperature
- ½ cup vegetable oil
- 1 ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 3 eggs room temperature
- 1 cup strawberry reduction
- ½ cup full fat sour cream room temperature
Strawberry Buttercream:
- 1 cup of salted butter room temperature
- 3 cups powdered sugar
- 4 Tablespoons strawberry reduction
Instructions
- 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 9×13-inch pan with non-stick spray (I like the kind with your in it, like Baker'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.
Notes
- You can make this in different sized pans, see tips above.
- The reduction can be made the day before and kept in the refrigerator to make sure it cools completely.
- The cake can be frozen, see above on how to do that.
- Use fresh or frozen strawberries, make sure the strawberries are thawed.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
