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Strawberry Sheet Cake Recipe

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4.1 from 11 reviews

Delight in this moist and flavorful Strawberry Sheet Cake, featuring a luscious strawberry puree-infused batter and a silky strawberry buttercream icing. Perfect for spring and summer gatherings, this cake combines fresh strawberries with a tender crumb and a beautifully pink finish that’s sure to impress.

Ingredients

Strawberry Puree

  • 10 ½ oz (300g) fresh strawberries, washed and hulled
  • 2 tbsp (25g) granulated sugar

Cake Batter

  • 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)

Strawberry Icing

  • 4 tbsp (60ml) prepared strawberry puree
  • ½ cup (113g) unsalted butter
  • 2 cups (240g) powdered confectioner's sugar
  • ½ teaspoon pure vanilla extract

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 13x9-inch metal baking pan with parchment paper to prevent sticking and ensure easy removal of the cake.
  2. Make the Strawberry Puree: In a blender, combine washed and hulled strawberries with 2 tablespoons of granulated sugar. Puree until very smooth. Reserve 4 tablespoons of this puree for the icing and set aside. You should have approximately 1 ¼ cups (300ml) of puree left for the cake batter.
  3. Combine Dry Ingredients: Sift together the all-purpose flour, baking powder, baking soda, and salt in a large mixing bowl. Whisk thoroughly to evenly distribute all ingredients. Add 1 cup (200g) granulated sugar and whisk again to combine thoroughly.
  4. Combine Wet Ingredients: In a separate medium bowl, whisk together the egg whites, full fat sour cream, oil, and vanilla extract until smooth. If using, add the red food coloring here for enhanced color.
  5. Mix Batter: Pour the wet ingredients into the dry mixture, then add the 1 ¼ cups (300ml) strawberry puree. Fold gently until just combined, ensuring no dry flour remains without overmixing to maintain a tender texture.
  6. Bake the Cake: Spread the batter evenly into the prepared baking pan. Bake for 20-25 minutes or until the cake is lightly golden/pink and a skewer inserted in the center comes out clean. Remove from the oven and place the pan on a wire rack. Let cool for 10 minutes in the pan, then transfer the cake to the wire rack to cool completely.
  7. Prepare the Strawberry Icing: Place powdered confectioner's sugar into a large bowl. In a small saucepan, combine 4 tablespoons of reserved strawberry puree with unsalted butter. Heat gently and bring to a simmer. Once the butter is completely melted, let the mixture crackle for about 15 seconds while stirring. Remove from heat and pour the warm mixture into the powdered sugar.
  8. Finish the Icing: Whisk the powdered sugar and strawberry butter mixture until very smooth. Allow the icing to cool for about 10 minutes, whisking every couple of minutes to maintain texture.
  9. Ice the Cake: Pour the cooled icing evenly over the completely cooled cake. Spread smoothly with a spatula. Set the cake aside in a cool, dry place to allow the icing to set before serving.

Notes

  • For best results, ensure strawberries are ripe and sweet to maximize natural flavor without extra sugar.
  • Room temperature egg whites blend more evenly into the batter for a fluffier cake texture.
  • Do not overmix the batter to avoid a dense cake; fold just until combined.
  • The red food coloring is optional and primarily for enhancing the cake’s pink hue.
  • Allow the cake to cool completely before icing to prevent the frosting from melting or sliding off.
  • Store leftovers covered in the refrigerator; bring to room temperature before serving.

Find it online: https://miracooking.com/strawberry-sheet-cake-recipe-2/