Fresh Strawberry Sheet Cake

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Summer is when berries get their spotlight, and oh how they shine bright! Since, the season is short-lived, it should be enjoyed in all its glory. Don't let those strawberries in your refrigerator go bad without making this Strawberry Sheet Cake. It is one of the simplest and delicious cakes you will ever make.

A lot of Strawberry Cake recipes that you will find over the internet will call for cake mixes that have strawberry flavors and dyes to get that “strawberry” taste.. but why bake the fake stuff when you can have the real deal??
This Strawberry Sheet Cake is a beautifully moist cake, filled with real fresh strawberries and topped with the creamiest, strawberry cream cheese frosting.

WHAT IS THE DIFFERENCE BETWEEN A SHEET CAKE AND A LAYERED CAKE?

The primary difference between a sheet cake and a regular, layered cake lies in their structure and serving size. A sheet cake is baked in a large, flat pan and is ideal for serving a crowd. It is straightforward to bake and decorate, making it appealing for those looking for ease and efficiency in their baking endeavors.

In contrast, layered cakes require more effort in their creation, including baking multiple, smaller cakes to stack with layers of frosting in between. Despite their complexity, they impress everyone with their visual grandeur and elegance.

If you are craving for more such Desserts this Summer, you can give these recipes a try, too:
WHY YOU WILL LOVE THIS RECIPE?
  • Has no mixes, no artificial food colors, just natural flavors of fresh strawberries that shine through.
  • Super soft, moist with the perfect balance of sweetness, every bite is a taste of sweet perfection.
  • Doesn't require intricate stacking or layering and hence is great for novice bakers.
  • Perfect for feeding a crowd at backyard barbecues, potlucks, or anytime you need a crowd-pleasing dessert.

WHY YOU WILL LOVE THIS RECIPE?
  • Make sure that your buttermilk, yogurt, eggs, butter and cream cheese are at room temperature before you start the recipe.
  • Use ripe, juicy strawberries for the best flavor in your cake.
  • Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
  • Start with the frosting once the cake has cooled down completely.

If you made this Fresh Strawberry Sheet Cake, I would love to know how it turned out! Please let me know by leaving a comment below.



Fresh Strawberry Sheet Cake Fresh Strawberry Sheet Cake
Author: Happily Cooking
Preparation Time:
Cooking Time:
Yields: 12 pieces
Calories per serving: 497kcal




Ingredients:
    For the Strawberry Cake
  • 2 1/2 cups cake flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, at room temperature
  • 1 1/4 cups granulated sugar
  • 2 tsp vanilla extract
  • 1/2 cup Greek yogurt, at room temperature
  • 1 cup buttermilk, at room temperature
  • 2 large eggs , at room temperature
  • 1 1/3 cup fresh sliced strawberries

    • For the Strawberry Cream Cheese Frosting
  • 1/4 cup unsalted butter, at room temperature
  • 110 g cream cheese, at room temperature
  • 1 1/2 teaspoons vanilla extract
  • 3 cups powdered sugar
  • 3 Tablespoons strawberry puree

Instructions:
  1. Preheat oven to 176°C. Spray a 13 x 9” baking pan with nonstick spray. Line the pan with a sheet of parchment paper.
  2. Whisk together the cake flour, baking powder, baking soda, and salt in a medium bowl.
  3. In the bowl of the stand mixer, beat butter and sugar at medium speed until light and fluffy. Then, add in the vanilla extract. Start adding the eggs, one at a time, and beat until well combined.
  4. In another medium bowl, combine buttermilk and Greek yogurt. Reduce speed of the stand mixer to low and add the dry ingredients, alternating with buttermilk mixture (begin and end with flour mixture).
  5. Pour the batter into prepared baking pan and smooth with an offset spatula. Tap pan sharply to reduce air bubbles and top batter with sliced strawberries.
  6. Bake cake 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.
  7. In a large bowl of a stand mixer, beat together the butter and cream cheese until well combined and all lumps are gone. Add the vanilla extract and mix well.
  8. Then, slowly add in 3 cups of the powdered sugar, mixing well after each addition. Increase speed to medium-high and beat for 1 minute, until light and airy. Add 2 tablespoons of the strawberry puree and mix well. Add additional powdered sugar if the icing is too thin.
  9. Dollop the prepared cream cheese frosting over the cooled cake and swirl with an offset spatula and top with fresh strawberries.
  10. Enjoy!

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