Fresh Strawberry Sheet Cake with Strawberry Buttercream
This easy strawberry sheet cake is flavorful, moist, and perfect for feeding a crowd, no layering or fancy tools required. This cake is the one-layer version of my famous strawberry cake, making it a quick, reliable, no-fuss dessert for any occasion.
Servings: 12 servings
Ingredients
STRAWBERRY CAKE
- 3 and ¼ cups (390g) all-purpose flour be sure to measure properly
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 cup (227g) unsalted butter softened to room temperature
- 2 cups (400g) granulated sugar
- 1 and ½ teaspoons vanilla extract
- 3 large eggs room temperature
- 1 large egg white room temperature
- 1 cup (240g) milk any though I prefer whole cow; room temperature
- 2 cups finely chopped strawberries1 approximately 16 large strawberries
STRAWBERRY BUTTERCREAM
- ½ cup (10g) freeze-dried strawberries2
- ½ cup (113g) unsalted butter softened to room temperature
- 2 to 2 and ½ cups (240-300g) powdered sugar
- 2 to 3 Tablespoons (30-45mL) milk or cream
- 1 teaspoon vanilla extract
- ⅙ teaspoon salt
Need to keep track of your ingredients?Check out my Printable Ingredient List!
Instructions
STRAWBERRY CAKE
- Place oven rack on the middle setting and preheat the oven to 350ºF (177ºC). Grease and flour (or use homemade cake release) a 9" x 13" sheet cake pan. Set aside.
- In a medium size bowl, whisk together the flour, baking powder, and salt. Set aside.3 and ¼ cups (390g) all-purpose flour, 4 teaspoons baking powder, 1 teaspoon salt
- In a large bowl with a handheld mixer, or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together until the color is light and the texture is fluffy (approximately 2-3 minutes). Add the vanilla then beat again to incorporate.1 cup (227g) unsalted butter, 2 cups (400g) granulated sugar, 1 and ½ teaspoons vanilla extract
- Add the eggs and egg white one at a time, allowing each to incorporate before adding the next one and scraping the. Scrape down the sides of the bowl when necessary.3 large eggs, 1 large egg white
- Reduce the mixer speed to low and add the flour mixture in 2 parts, alternating with the milk.1 cup (240g) milk
- Blot the strawberries dry (you don't need to wring them out, just blot them), then gently fold in the strawberries by hand.2 cups finely chopped strawberries1
- Pour the batter into the prepared baking pan, then bake cake for 38-42 minutes or until a toothpick or cake tester inserted in the center comes out clean and the top is lightly browned. Remove cake from the oven and allow to cool completely in the pan on a wire rack before adding the frosting.
STRAWBERRY BUTTERCREAM
- Using a blender or food processor, process the freeze-dried strawberries into a fine powder. Set aside.½ cup (10g) freeze-dried strawberries2
- In a large bowl with a handheld mixer, or a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 2 minutes.½ cup (113g) unsalted butter
- With the mixer on low, add in the powdered sugar, vanilla, and milk or cream. Add the strawberry powder and salt, increase mixer speed to medium, and beat until completely smooth, about 3 minutes. If frosting is too stiff, add more milk. If it is too thin, add more powdered sugar.2 to 2 and ½ cups (240-300g) powdered sugar, 2 to 3 Tablespoons (30-45mL) milk or cream, 1 teaspoon vanilla extract, ⅙ teaspoon salt
ASSEMBLE THE CAKE
- Spread the buttercream evenly over the top of the sheet cake (while it's still in the pan) with an offset spatula. Leftovers stay fresh, covered tightly, at room temperature up to 5 days and in the refrigerator up to 1 week.
- Make ahead: prepare cake and frosting up to 1 day in advance. Cover cake tightly and keep at room temperature or in the refrigerator until ready to assemble. Refrigerate prepared frosting in an airtight container until ready to use. Unfrosted cake may be frozen, wrapped tightly, up to 2 months. Thaw overnight in the refrigerator before assembling. Frosted cake can be frozen, wrapped tightly, up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
Notes
- Strawberries: you can use frozen strawberries, too. Thaw them first then blot or squeeze some of the liquid out of them before using.
- Freeze-dried strawberries: freeze-dried strawberries are typically found in the dried fruit section of your grocery store. If you can't find them there, check the aisle with bulk candy, if your grocery store has one.
- Bundt cake: make this cake into a strawberry Bundt cake! The recipe differs only slightly. I paired that one with a white chocolate strawberry ganache, but you can use any frosting you like.
- Cupcakes: while baking this recipe as is will give you 24 delicious cupcakes, see my post for fresh strawberry cupcakes for a recipe specifically developed to make 16 fluffy cupcakes.
- Layer cake: as written, this recipe will make two 8" cake layers. Bake time is about 40-44 minutes. You can find specific instructions and visuals for that recipe in my fresh strawberry cake post.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Serving: 1slice | Calories: 594kcal | Carbohydrates: 87g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 401mg | Potassium: 136mg | Fiber: 1g | Sugar: 60g | Vitamin A: 809IU | Vitamin C: 14mg | Calcium: 129mg | Iron: 2mg
