Go Back
+ servings
Print
A square of Strawberry Frosted Sheet cake with fresh strawberries on a metal plate

Strawberry Frosted Sheet Cake

Strawberry frosted sheet cake is a light and fluffy strawberry cake made from scratch. It's full of fresh strawberries and topped with a cream cheese frosting.

Course Dessert
Cuisine American
Keyword easy desserts for a crowd, quarter sheet cake, sheet cake recipe, strawberry desserts, summer desserts
Prep Time 45 minutes
Cook Time 35 minutes
Resting Time 30 minutes
Total Time 1 hour 50 minutes
Servings 12 servings
Calories 340 kcal

Ingredients

  • 2-1/2 cups cake flour see notes for substitute
  • 1-1/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 Tablespoons freeze-dried strawberries blended into powder (I used my coffee grinder)
  • 3/4 cup butter softened
  • 1-1/2 cups granulated sugar
  • 1-1/2 cups fresh strawberry puree I pureed about 2-1/2 cups (1 pint fresh strawberries)
  • 8 strawberries diced
  • 2 large eggs room temperature
  • 1 teaspoon pure vanilla extract
  • 3/4 cup buttermilk room temperature (see notes for substitute)
  • 1-2 drops red or pink food color optional
  • 7-8 strawberries sliced for garnish if desired

Cream Cheese Frosting:

  • 2/3 cup unsalted butter room temperature
  • 4 ounces cream cheese softened
  • 2 teaspoons pure vanilla extract
  • 3-1/2 - 4 cups powdered sugar sifted
  • 1-2 Tablespoons heavy cream

Instructions

  1. Preheat oven to 350° F. Line a 9X13 baking pan with parchment paper leaving an overhang and set aside.

  2. Sift flour, baking powder, baking soda, salt and freeze-dried strawberry powder together and set aside. Cream butter and granulated sugar until light and fluffy (about 3 minutes) in a large bowl using a mixer set at medium-high speed.
  3. Add strawberry puree and eggs, one at a time, blending each addition thoroughly.
  4. Scrape down sides of the bowl and beat in vanilla extract and optional food coloring. Reduce mixer speed to low and add the flour mixture by thirds, alternating with the buttermilk and ending with a final addition of the dry ingredients. Fold in diced strawberries.
  5. Pour batter in prepared pan and bake on the middle rack of oven until a tester inserted in the center of each cake layer comes out clean (about 25 to 35 minutes).

  6. Cool in pan for 30 minutes then lift the cake out with parchment paper and cool completely on a wire rack before topping with frosting. Slice into squares and top with strawberry slices before serving if desired.

For the Frosting:

  1. In a large bowl with a hand mixer (or in a stand mixer) cream butter until light and fluffy (about 2 minutes).

  2. Add softened cream cheese and beat until smooth and no lumps remain. Add the vanilla and mix well.

  3. Turn mixer on low and slowly add the powdered sugar and mix until smooth. Add 1 tablespoon of heavy cream and turn the mixer back to medium and mix until light and fluffy.

  4. Add additional heavy cream or powdered sugar to reach desired consistency. Frost on the cooled cake using an offset spatula.

Recipe Notes

Slightly adapted from Country Living

Cake Flour Substitute: For every cup of flour you need to substitute do this: Measure out 1 cup of all-purpose flour. Remove 2 tablespoons of all-purpose flour and return to your flour bag. Replace the removed flour with 2 tablespoons of cornstarch. Sift the flour several times to incorporate the mixture completely.

Buttermilk Substitute: Add 1 tablespoon vinegar to a measuring cup. Fill the measuring cup up with milk until it reaches the 1 cup line. Let sit 5 minutes or until mixture looks slightly curdled. You can also use lemon juice.

 

Nutrition Facts
Strawberry Frosted Sheet Cake
Amount Per Serving (1 slice (1/12 cake))
Calories 340 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 16g80%
Cholesterol 102mg34%
Sodium 255mg11%
Potassium 140mg4%
Carbohydrates 21g7%
Fiber 1g4%
Sugar 12g13%
Protein 3g6%
Vitamin A 885IU18%
Vitamin C 44.6mg54%
Calcium 47mg5%
Iron 0.9mg5%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.