- Reduce fresh strawberries into a concentrated puree to boost flavor without adding excess moisture.
- Bring eggs, butter, and sour cream to room temperature for proper emulsification and a tender crumb.
- Grease and line a 13×9 pan with parchment for clean slices and easy removal.
- Mix dry and wet ingredients only until combined to avoid a tough, bread-like texture.
- Chill cooled cake 20 minutes in the freezer before frosting to make spreading cream cheese easier.
If there is one dessert that captures the essence of a sun-drenched afternoon, it is a homemade strawberry sheet cake. Interestingly, did you know that strawberries are the only fruit with seeds on the outside? This vibrant strawberry sheet cake is a festive dish perfect for summer potlucks, birthday bashes, or even a healthy comfort food option when you use fresh, organic fruit. I have designed this recipe to be a high-yield crowd-pleaser that does not sacrifice that delicate, melt-in-your-mouth crumb we all crave.
Table of contents
Pre-Bake Checklist
To ensure your strawberry sheet cake comes out perfectly, organization is key. Follow these steps before you preheat the oven:
- Reduce the Puree: Blend 2.0 cups of berries and simmer them on the stove until reduced by half. This can be done the day before.
- Room Temperature Ingredients: Set out your eggs, butter, and sour cream. Cold ingredients do not emulsify properly, leading to a dense cake.
- Pan Preparation: Grease your 13×9 pan and line it with parchment. This allows for clean, professional-looking squares later.
- Sift the Drys: Sift your flour and leavening agents together. This prevents “flour pockets” in your strawberry sheet cake.
Strawberry Sheet Cake Recipe Card
Strawberry Sheet Cake Recipe
15
servings20
minutes30
minutes340
kcalA moist, naturally pink strawberry sheet cake topped with a silky cream cheese frosting and fresh berry slices.
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Ingredients
2.5 cups All-Purpose Flour
1.5 cups Granulated Sugar
1.5 teaspoons Baking Powder
0.5 teaspoon Baking Soda
0.5 teaspoon Salt
0.75 cup Unsalted Butter (softened)
3.0 large Eggs
0.5 cup Sour Cream
0.5 cup Strawberry Reduction (pureed and simmered)
1.0 teaspoon Vanilla Extract
Frosting: 8.0 oz Cream Cheese, 0.5 cup Butter, 3.0 cups Powdered Sugar.
Directions
- First, preheat your oven to 350°F. Ensure your 13×9 pan is well-greased and lined with parchment paper for easy removal.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate stand mixer bowl, cream the butter and sugar together until the mixture is light, fluffy, and pale yellow.
- Add the eggs one at a time. Make sure each egg is fully incorporated before adding the next one to maintain the structure.
- Stir in the sour cream, vanilla extract, and your cooled strawberry reduction. The batter will turn a lovely shade of pink.
- Slowly add the dry ingredients to the wet. Mix on low speed until no streaks of flour remain.
- Pour the batter into the prepared pan. Use an offset spatula to smooth the top so it bakes evenly.
- Bake for 28.0 to 32.0 minutes. A toothpick inserted into the center should come out clean or with just a few moist crumbs.
- Let the cake cool completely in the pan before frosting. If the cake is even slightly warm, the cream cheese frosting will melt.
- Whip the frosting ingredients until smooth and spread a thick layer over the cake. Garnish with fresh strawberry halves.
Notes
- Reduction Tip: To get 0.5 cups of reduction, start with 1.5 cups of fresh strawberry puree.
- Color Check: If you want a “hot pink” look, you can add a single drop of natural beet food coloring.
- Storage: Keep this cake in the fridge. The cream cheese frosting needs to stay chilled.
Nutrition Facts
- Fat: 16g
- Sodium: 210mg
- Carbohydrates: 45g
- Protein: 4g
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Why Sheet Cakes Win
The struggle with many fruit-based cakes is the “mush factor.” Many recipes rely on artificial gelatin, but this strawberry sheet cake uses a concentrated strawberry reduction. By simmering fresh berries into a thick syrup, we infuse the batter with intense flavor and a natural rosy hue without extra moisture.
This bake is also incredibly versatile. You can easily adapt it for dietary needs. For a gluten-free version, a high-quality 1:1 baking flour works beautifully. If you are looking for a dairy-free alternative, coconut yogurt replaces the sour cream perfectly. To understand the nutritional profile of our main ingredient, explore the health benefits of strawberries. You get a dessert that feels light and seasonal.
Professional Secrets for a Perfect Strawberry Sheet Cake
I have baked thousands of cakes, and these tips will ensure your strawberry sheet cake turns out better than a bakery version:
- Don’t Overmix: Once the flour hits the wet ingredients, mix only until just combined. Overworking the dough creates a tough, bread-like texture.
- Use a Kitchen Scale: For the most consistent results, weigh your flour. Volumetric cups can vary by as much as 20%.
- The Freeze Secret: For easier frosting, pop the cooled cake in the freezer for 20.0 minutes before applying the cream cheese layer.
- Berry Quality: Use the ripest berries you can find. If they are out of season, frozen berries (thawed and drained) often have more concentrated flavor than pale, winter “fresh” ones.
Flavor Spin-offs
The Strawberry Lemonade Flip
Add 2.0 tablespoons of fresh lemon zest to the batter and swap the vanilla in the frosting for lemon juice. This turns your strawberry sheet cake into a zesty, refreshing treat that tastes like a summer drink.
The Balsamic Strawberry Sophisticate
For a “grown-up” version, add 1.0 teaspoon of high-quality balsamic glaze to the strawberry reduction. The acidity makes the strawberry flavor pop and adds a complex, earthy undertone that pairs beautifully with dark chocolate shavings on top.
The Roasted Strawberry Variation
Instead of boiling the puree, roast the strawberries with a sprinkle of sugar in the oven for 20.0 minutes. This caramelizes the fruit and gives the strawberry sheet cake a deeper, jam-like flavor profile.
This cake is the perfect follow-up to my Classic Grilled Chicken Salad.
Reader Q&A
You can, but it won’t have the same depth of flavor. If you do use a mix, replace the water with strawberry puree to boost the taste and color.
This usually happens if the oven door is opened too early or if the leavening agents are expired. Ensure your baking powder is fresh for the best rise.
If your frosting is too soft, add more powdered sugar 0.25 cups at a time. Also, ensure your butter and cream cheese aren’t too soft when you start.
Dryness often comes from overbaking. Start checking the cake with a toothpick 5.0 minutes before the timer goes off.
A Slice of Summer
I truly hope this strawberry sheet cake brings a bit of sunshine to your next gathering. There is something so satisfying about the contrast between the tangy cream cheese and the sweet, sun-ripened berries. It is a recipe that never goes out of style.
If you enjoyed this fruity bake, you might also like my Lemon Bars or my Valentine Cupcakes. Until next time, keep baking with love!
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