This Fresh Strawberry Sheet Cake is a delightful treat perfect for any occasion. You can easily whip up this moist cake bursting with fresh strawberry flavor, making it a guaranteed crowd-pleaser. This simple sheet cake recipe is perfect for beginners.
Key Ingredients & Substitutions:
- Fresh Strawberries: Use ripe, sweet strawberries for the best flavor. Frozen strawberries can work in a pinch for the cake, but fresh is best for the frosting.
- All-Purpose Flour: A gluten-free 1:1 baking blend can be substituted.
- Granulated Sugar: You can reduce slightly if your strawberries are very sweet.
- Sour Cream: Greek yogurt or buttermilk can be used for similar moisture.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 cup fresh strawberries, hulled and finely diced
For the Strawberry Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup fresh strawberries, puréed and strained (to remove seeds)
How Much Time Will You Need?
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Total Time: Approximately 1 hour
- Servings: 12-15
- 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). Grease and flour a 9×13 inch baking pan, or line it with parchment paper for easy removal. This prevents the cake from sticking.
2. Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set this mixture aside for later use.
3. Cream Wet Ingredients
In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
4. Incorporate Dry and Wet Alternately
Add about one-third of the dry ingredient mixture to the wet ingredients and mix until just combined. Next, add half of the sour cream and mix. Repeat this process, ending with the dry ingredients. Gently fold in the diced fresh strawberries.
5. Bake the Cake
Pour the batter evenly into your prepared 9×13 inch baking pan. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the sheet cake cool completely in the pan on a wire rack.
6. Make the Strawberry Cream Cheese Frosting
While the cake cools, prepare the frosting. In a large bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, one cup at a time, until fully incorporated. Beat in the vanilla extract and the strained strawberry purée until the frosting is light and fluffy.
7. Frost and Serve
Once the cake is completely cool, spread the strawberry cream cheese frosting evenly over the top. You can garnish with extra fresh strawberry slices if desired. Slice and serve your delicious fresh strawberry sheet cake.
Variation Ideas:
- Lemon Zest: Add a teaspoon of lemon zest to the cake batter for a brighter flavor.
- White Chocolate Chips: Fold in a 1/2 cup of white chocolate chips with the strawberries for extra sweetness.
- Glaze Topping: For a lighter option, skip the frosting and drizzle a simple lemon glaze over the cooled cake.
Storage Instructions:
Store any leftover fresh strawberry sheet cake in an airtight container in the refrigerator for up to 3-4 days due to the cream cheese frosting. Allow slices to come to room temperature for about 15-20 minutes before serving for the best texture and flavor.
Frequently Asked Questions (FAQ):
- Can I use frozen strawberries? Yes, you can use frozen strawberries for the cake batter, but ensure they are thawed and drained well to prevent excess moisture.
- How do I prevent the cake from sticking? Properly greasing and flouring your pan, or lining it with parchment paper, is key.
- Can I make this cake ahead of time? You can bake the cake a day in advance and store it covered at room temperature. Frost it just before serving.
- Why is my frosting too thin? If your frosting is too thin, gradually add more powdered sugar until it reaches your desired consistency. Ensure your butter and cream cheese aren’t overly soft.
- What if I don’t have sour cream? You can use an equal amount of plain Greek yogurt or buttermilk as a substitute for sour cream.
- Can I freeze this sheet cake? Yes, you can freeze individual slices or the whole unfrosted cake, well-wrapped, for up to 2 months. Thaw in the refrigerator before frosting or serving.