fresh strawberry sheet cake

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Fresh strawberry sheet cake makes the best summer cake! Easy and delicious, this fluffy vanilla cake topped with swirls of vanilla cream cheese buttercream and fresh strawberries makes the most of strawberry season. Strawberries and vanilla are made for each other, and the flavors shine in this party-perfect cake.

Fresh Strawberry Sheet Cake

The best fresh strawberry sheet cake:

Fresh Strawberries – Use fresh, sweet strawberries for this cake. Fresh strawberries are layered over the batter and baked into the cake (the perfect pairing of vanilla cake and bright berries!), and make the most beautiful topping. To keep the cake batter from turning blue, use an aluminum-free baking powder.

Vanilla – The cake and the frosting are both flavored with pure vanilla extract. Vanilla bean paste is also delicious!

Buttermilk and Greek yogurt – Creamy Greek yogurt creates a moist vanilla cake that’s tender and flavorful. We also use buttermilk to make each slice springy and light!

Fresh Strawberry Sheet Cake

Cake Flour – For a soft and fluffy sheet cake with a fine crumb, cake flour is the secret. If you don’t have cake flour on hand, it’s easy to make your own cake flour substitute: For every cup of flour called for in a recipe, place 2 tablespoons cornstarch in an empty 1-cup measure, then top up with flour. Sift the mixture several times to evenly distribute the cornstarch and use as a substitute for 1 cup cake flour.

Cake Pan – Bake this cake in a 13 x 9-inch rectangular baking pan. To prepare the pan for baking, spray generously with nonstick spray. If you’re concerned about sticking, you can also line the pan with parchment paper.

Bake Cake – Bake cake for 25 to 28 minutes, or until the top and edges are golden and a toothpick inserted in the center comes out clean and the edges are pulling slightly away from the pan. Transfer the pan to a wire rack and let the cake cool completely before frosting.

Frosting – Beat butter, cream cheese, and salt in a large mixer bowl on medium speed until smooth, then beat in vanilla (or vanilla bean paste). Mix in powdered sugar on low speed 1 cup at a time until incorporated. Increase speed to medium-high and beat frosting for 1-2 minutes, until light and airy.

Assemble Cake – Dollop frosting over cooled cake and swirl with an offset spatula. Chill the cake for 20 minutes in the refrigerator before slicing and serving topped with fresh strawberries.

Make Ahead – The cake can be baked, cooled, and frosted one day in advance. Cover the frosted cake and chill overnight. The next day, add the fresh strawberries just before serving.

Fresh Strawberry Sheet Cake

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Fresh Strawberry Sheet Cake

Fresh Strawberry Sheet Cake

  • Author: Laura | Tutti Dolci
  • Prep Time: 30 minutes
  • Cook Time: 28 minutes
  • Total Time: 58 minutes
  • Yield: 15 servings
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Description

Fresh strawberry sheet cake makes the best sheet cake! Easy and delicious, this fluffy vanilla cake is topped with vanilla frosting and fresh strawberries.


Ingredients

Cake

  • 2 1/2 cups cake flour (see note below)
  • 1 1/2 tsp aluminum-free baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, at room temperature
  • 1 1/4 cups sugar
  • 2 tsp vanilla extract
  • 2 large eggs, at room temperature
  • 1 cup low-fat buttermilk, at room temperature
  • 1/2 cup plain fat-free Greek yogurt, at room temperature
  • 1 cup fresh sliced strawberries

Frosting

  • 3/4 cup unsalted butter, at room temperature
  • 4 oz cream cheese, at cool room temperature
  • 1/2 tsp salt
  • 1 1/2 tsp vanilla extract
  • 3 cups powdered sugar

Topping

  • 2 cups fresh sliced strawberries

Instructions

  1. Preheat oven to 350°F. Spray a 13 x 9” baking pan with nonstick spray.
  2. Whisk together cake flour, baking powder, baking soda, and salt in a medium bowl. Beat butter and sugar in a large mixer bowl at medium speed until light and fluffy. Beat in vanilla. Add eggs one at a time and beat until combined. Combine buttermilk and Greek yogurt in a small bowl. Reduce speed to low and add flour mixture in 3 additions, alternating with buttermilk mixture (begin and end with flour mixture).
  3. Spoon batter into prepared baking pan and smooth with an offset spatula. Tap pan sharply to reduce air bubbles and top batter with sliced strawberries.
  4. Bake for 25 to 28 minutes, until the top and edges are golden and a toothpick inserted in the center comes out clean or with a few crumbs attached. Cool cake completely in pan on a wire rack.
  5. For the frosting, beat butter, cream cheese, and salt in a large mixer bowl on medium speed until smooth. Beat in vanilla. Mix in powdered sugar on low speed 1 cup at a time until incorporated, scraping down bowl as needed. Increase speed to medium-high and beat frosting for 1 minute, until light and airy.
  6. Dollop frosting over cooled cake and swirl with an offset spatula. Chill cake for 20 minutes in the refrigerator before slicing and serving topped with fresh strawberries.


Notes

The equipment section above contains affiliate links to products I use and love!

To make your own cake flour: For every 1 cup of cake flour, place 2 tablespoons cornstarch in an empty 1-cup measure, then top up with all-purpose flour. Sift the mixture several times to evenly distribute the cornstarch.

Make Ahead: The cake can be baked, cooled, and frosted one day in advance. Cover the frosted cake and chill overnight. The next day, add the fresh strawberries just before serving.

Keywords: Strawberry, Vanilla, Sheet Cake, Strawberry Cake

Fresh Strawberry Sheet Cake

More strawberry recipes you’ll love:

Strawberry Crumble Coffee Cake
Strawberry Cookie Tart
Fresh Strawberry Loaf Cake
Brown Butter Strawberry Crumb Bars

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