This Fresh Strawberry Sheet Cake is a delightful, simple cake recipe that’s perfect for any occasion. You’ll love how easy it is to make and how much joy it brings with its fresh, fruity flavor. This recipe is a fantastic way to enjoy a classic dessert without a lot of fuss.
Key Ingredients & Substitutions:
- Fresh Strawberries: Essential for the best flavor; frozen strawberries can work in a pinch but fresh is preferred.
- All-Purpose Flour: Use a gluten-free all-purpose blend for a gluten-free simple cake recipe.
- Granulated Sugar: Standard sweetener; brown sugar would change the texture and flavor.
- Unsalted Butter: Margarine can be used, but butter offers richer flavor.
- Baking Powder: Crucial for leavening; don’t substitute with baking soda unless the recipe is adjusted for acidity.
- Milk: Any dairy or non-dairy milk (almond, soy) works well.
Ingredients:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 cup finely diced fresh strawberries
For the Strawberry Cream Cheese Frosting:
- 4 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons strawberry puree (from fresh strawberries)
- ½ teaspoon vanilla extract
How Much Time Will You Need?
- Total Time: 50 minutes
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Servings: 12
- Calories per serving: Approximately 350
- Tools Needed: 9×13 inch baking pan, electric mixer, mixing bowls
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×13 inch baking pan. This ensures your simple cake recipe doesn’t stick.
2. Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this aside. This step helps distribute the leavening evenly.
3. Cream Butter and Sugar
In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy. This creates the foundation for a tender cake.
4. Add Eggs and Vanilla
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. This incorporates air and flavor into your simple cake batter.
5. Alternate Dry and Wet Ingredients
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix the batter.
6. Fold in Strawberries
Gently fold in the finely diced fresh strawberries. Pour the batter evenly into your prepared baking pan. This adds a burst of fresh fruit to every bite of your simple cake recipe.
7. Bake the Cake
Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.
8. Prepare the Frosting
While the cake cools, beat the softened cream cheese and butter together in a medium bowl until smooth. Gradually add the powdered sugar, strawberry puree, and vanilla extract. Beat until the frosting is light and fluffy.
9. Frost and Serve
Once the cake is completely cooled, spread the strawberry cream cheese frosting evenly over the top. You can garnish with extra fresh strawberry slices if you like. Enjoy your delicious simple cake recipe!
Variation Ideas:
- Lemon Strawberry: Add 1 tablespoon of lemon zest to the cake batter and a squeeze of fresh lemon juice to the frosting.
- Mini Cakes: Bake in a muffin tin for individual simple cake portions. Adjust baking time as needed.
- Different Berries: Substitute blueberries or raspberries for a different berry simple cake.
Storage Instructions:
Store leftover Fresh Strawberry Sheet Cake in an airtight container in the refrigerator for up to 3-4 days. For best flavor, bring to room temperature for about 15-20 minutes before serving.
Frequently Asked Questions (FAQ):
Q: Can I use frozen strawberries for this simple cake recipe?
A: Yes, you can, but fresh strawberries provide the best flavor and texture. If using frozen, thaw and drain them well to prevent excess moisture.
Q: Why is my cake dry?
A: Overmixing the batter or overbaking the cake can lead to a dry texture. Mix until just combined and remove from the oven as soon as a skewer comes out clean.
Q: Can I make this cake ahead of time?
A: Absolutely! You can bake the cake a day in advance, let it cool completely, and then frost it the day you plan to serve. Store it in the refrigerator.
Q: What if I don’t have an electric mixer?
A: You can still make this simple cake recipe! Use a whisk for the dry ingredients and a sturdy spoon or whisk for creaming the butter and sugar. It will require more effort but is definitely doable.
Q: How do I make sure my frosting isn’t too thin?
A: If your frosting is too thin, gradually add a little more powdered sugar until it reaches your desired consistency. Ensure your butter and cream cheese are at room temperature.
Q: Can I use whole wheat flour?
A: While possible, whole wheat flour will result in a denser cake. For a lighter texture, it’s best to stick with all-purpose flour for this simple cake recipe.