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Fresh Strawberry Sheet Cake

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Fresh Strawberry Sheet Cake is a soft, moist dessert bursting with the natural sweetness of fresh strawberries in both the cake and the creamy frosting. Perfect for birthdays, potlucks, and summer celebrations, it’s an easy crowd-pleasing treat.

Ingredients

  • 2 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 2 tsp vanilla extract
  • 1/2 cup sour cream or plain Greek yogurt
  • 1 cup fresh strawberries, finely chopped or pureed
  • 1/2 cup whole milk
  • 4 cups powdered sugar
  • 8 oz cream cheese or 1 cup additional butter, softened (for frosting)
  • 2 tbsp freeze-dried strawberry powder (optional)
  • Fresh strawberries, sliced, for garnish

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a sheet cake pan or line it with parchment paper.
  2. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
  3. Beat the butter and granulated sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  5. Mix in the sour cream or Greek yogurt and the fresh strawberry puree until combined.
  6. Gradually add the dry ingredients, alternating with the milk, mixing just until the batter is smooth.
  7. Spread the batter evenly into the prepared pan.
  8. Bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the cake to cool completely.
  10. Beat the cream cheese or butter until smooth, then mix in the powdered sugar and strawberry puree or freeze-dried strawberry powder until creamy.
  11. Spread the frosting evenly over the cooled cake and garnish with fresh strawberry slices before serving.

Notes

  • Fresh strawberries provide the best flavor, but thawed and well-drained frozen strawberries can be substituted.
  • Avoid overmixing the batter to keep the cake light and tender.
  • Add lemon zest or white chocolate chips for extra flavor variations.
  • Store covered in the refrigerator for up to 5 days or freeze individual slices for up to 3 months.
  • Serve chilled or let the cake sit at room temperature for about 20 minutes before serving.

Nutrition

Find it online: https://thefamilycooking.com/fresh-strawberry-sheet-cake/