Strawberry Sheet Cake is made from scratch by pairing fresh, juicy strawberries with pantry staple ingredients, ready in under an hour! The perfect summertime dessert to share with friends and family!
Use up more of those freshly picked strawberries in recipes like my Strawberry Blondies or Strawberries Romanoff!
Fresh Strawberry Cake: Your Ultimate Summer Dessert
There’s nothing quite like the vibrant taste of fresh strawberries to signal the arrival of summer. And what better way to celebrate this season of abundance than with a delightful Homemade Strawberry Sheet Cake? This isn’t just any cake; it’s a moist, flavorful masterpiece bursting with natural strawberry goodness in every single bite. Perfect for backyard barbecues, family gatherings, or simply a sweet treat to enjoy on a warm afternoon, this sheet cake brings sunshine to your table.
Our recipe elevates the classic strawberry cake by incorporating a rich, three-ingredient strawberry puree into both the cake batter and the luscious buttercream frosting. This ensures an authentic, deep strawberry flavor that artificial essences simply cannot replicate. The result is a beautifully pink-hued cake that’s as pleasing to the eye as it is to the palate. Best of all, this impressive dessert can be prepared and ready to enjoy in just under an hour, making it an ideal choice for busy hosts or spontaneous celebrations.
Imagine sinking your teeth into a tender slice of cake, where the sweetness of ripe strawberries harmonizes perfectly with a hint of tart lemon. The creamy, fluffy buttercream frosting adds another layer of indulgence, making each spoonful an unforgettable experience. With minimal fuss and maximum flavor, this Easy Strawberry Cake Recipe means you have no excuse not to whip up a homemade summery dessert before heading out to your next cookout or picnic!
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Key Ingredients for Your Delicious Homemade Strawberry Cake
Crafting this irresistible Homemade Strawberry Sheet Cake involves three core components, each contributing to its spectacular flavor and texture: the moist cake base, the vibrant strawberry puree, and the silky strawberry buttercream frosting. What makes this recipe truly special is how simple and accessible the ingredients are, mostly consisting of common pantry staples.
For the cake itself, you’ll need the foundational dry ingredients: all-purpose flour for structure, baking powder and baking soda for a perfect rise and tender crumb. The wet ingredients bring richness and moisture: salted butter and vegetable oil for an ideal balance of flavor and tenderness, granulated sugar for sweetness, vanilla extract for aromatic depth, eggs for binding and structure, and sour cream for a wonderfully moist and slightly tangy cake that complements the strawberries beautifully. Using room temperature ingredients is crucial for achieving a smooth, well-emulsified batter and a consistent cake texture.
The star of the show is undoubtedly the Strawberry Puree. Made from fresh (or thawed frozen) strawberries, a touch of granulated sugar to enhance their natural sweetness, and a splash of lemon juice to brighten the flavors, this puree is cooked down to a rich, concentrated reduction. This careful preparation ensures that every element of the cake, from the batter to the frosting, is infused with an intense, authentic strawberry taste. Making the puree the day before allows it to cool completely and deepen its flavors, making for an even more exquisite cake.
Finally, the cake is crowned with an irresistible Strawberry Buttercream Frosting. This simple yet elegant frosting requires just three ingredients: creamy salted butter, fluffy powdered sugar, and a portion of that delicious homemade strawberry reduction. Beaten until light and airy, this frosting not only adds a beautiful pink hue but also provides a sweet, tangy counterpoint to the rich cake, creating a perfectly balanced dessert. Garnish with fresh strawberry slices for an extra touch of elegance and freshness!
Mastering the Art of Homemade Strawberry Sheet Cake: A Step-by-Step Guide
Baking this stunning Strawberry Sheet Cake is a rewarding experience, and following these detailed steps will ensure a perfect result every time. From preparing the flavorful strawberry puree to mixing the moist cake batter and whipping up the creamy frosting, each stage is designed for ease and deliciousness.
- Craft the Strawberry Puree: Begin by combining the hulled, fresh or thawed frozen strawberries with granulated sugar and lemon juice in a medium pot. Cook this mixture over medium heat, stirring frequently to prevent scorching and encourage the berries to break down. Once it reaches a boil, reduce the heat to medium-low and continue to simmer, stirring often, until the strawberries soften and the mixture thickens. For an exceptionally smooth puree, use an immersion blender directly in the pot. Allow this reduction to cool completely, ideally making it the day before and chilling it overnight. Remember to bring it to room temperature for about an hour before incorporating it into the cake batter and frosting.
- Prepare Your Baking Environment: Preheat your oven to 350°F (175°C). For easy removal of the entire cake, line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for “handles.” Then, spray the parchment and exposed pan with non-stick spray. If you prefer to serve the cake directly from the pan, simply grease and flour the pan thoroughly or spray with non-stick spray.
- Whisk Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, and baking soda. This step helps to evenly distribute the leavening agents, ensuring a uniform rise in your cake. Set this dry mixture aside.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with a paddle attachment, or using a handheld mixer, beat the room temperature salted butter until it is light, fluffy, and creamy. This typically takes about 2-3 minutes on medium speed. Gradually add the vegetable oil and then slowly incorporate the granulated sugar, beating until the mixture is smooth and pale. This creaming process incorporates air, which contributes to the cake’s light texture.
- Incorporate Wet Ingredients: Mix in the vanilla extract until just combined. Then, add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed to ensure everything is mixed evenly.
- Introduce Strawberry Puree and Sour Cream: With the mixer on low speed, gently fold in the cooled strawberry reduction and the room temperature sour cream. Be careful not to over-beat at this stage; overmixing can develop the gluten in the flour, resulting in a tough cake. Mix just until combined.
- Combine Wet and Dry Mixtures: Gradually add the reserved flour mixture to the wet ingredients, mixing on low speed until just combined. Again, avoid overmixing. A few streaks of flour are acceptable; ensure the batter is smooth but not overworked.
- Bake to Perfection: Pour the prepared cake batter evenly into your lined or greased 9×13-inch baking pan. Bake for 25 to 30 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The exact baking time may vary based on your oven, so keep an eye on it.
- Cool Completely: Once baked, remove the cake from the oven and place the pan on a wire cooling rack. Allow the cake to cool completely to room temperature before attempting to frost it. Attempting to frost a warm cake will result in melted frosting!
- Whip the Strawberry Buttercream: While the cake cools, prepare your frosting. In the clean bowl of a stand mixer with a paddle attachment, beat the room temperature salted butter until it’s wonderfully light and creamy, about 3-5 minutes. Slowly add the powdered sugar, a cup at a time, beating until smooth after each addition.
- Achieve Desired Consistency: Finally, add the remaining strawberry reduction, one tablespoon at a time, beating until the buttercream reaches your desired light and fluffy consistency. If the frosting seems too thick, you can add a tiny splash of milk or cream. If it’s too thin, add more powdered sugar.
- Frost and Garnish: Once the cake is completely cooled, generously spread the luscious strawberry buttercream over the top. For a beautiful presentation, you can use an offset spatula to create swirls or a piping bag for decorative edges. If desired, garnish with fresh strawberry slices, whole berries, or even a sprinkle of pink sugar for extra flair.
Exploring Other Frosting Options for Your Strawberry Sheet Cake
While our homemade strawberry buttercream is undeniably delicious, this versatile cake pairs beautifully with several other frosting variations. For a classic tang, consider a plain cream cheese frosting. If you want to keep the strawberry theme but with a cream cheese twist, a strawberry cream cheese frosting is an excellent choice. Surprisingly, this cake also tastes fantastic with a rich Chocolate Ganache, offering a decadent contrast to the fruity cake.
Looking for alternative strawberry frosting methods? You could try a simple Jell-O Frosting for a lighter, fruitier option, or explore another type of Strawberry Buttercream made with freeze-dried strawberries, which offers an intense burst of strawberry flavor and a naturally vibrant pink color.
Can I Substitute Yogurt for Sour Cream in This Cake Recipe?
Yes, absolutely! If you don’t have sour cream on hand, or simply prefer it, full-fat Greek yogurt is an excellent substitute. Its thick consistency and tangy flavor are very similar to sour cream, and it will contribute to the same moist and tender crumb in your cake. Ensure it’s full-fat for the best texture and richness.
Why Does This Cake Recipe Use Both Oil and Butter?
The combination of both oil and butter in this Strawberry Sheet Cake recipe is a secret to its phenomenal texture and flavor. Butter brings an unparalleled richness and depth of flavor, giving the cake that desirable “bakery-style” taste. Oil, on the other hand, contributes superior moisture and tenderness, resulting in a cake that stays soft and moist for longer, even when chilled. Together, these two fats create a perfect synergy, delivering a cake that is both incredibly flavorful and wonderfully moist. If you must choose just one, you can use 1 cup of either butter or oil, but for the optimal experience, stick to the recipe’s balance.
Can I Transform This Into a Layer Cake Instead of a Sheet Cake?
Absolutely! This versatile recipe can certainly be adapted to create an impressive layer cake. You would typically need two 8-inch round cake pans for this. To ensure you have enough frosting to cover two layers and include a delicious filling between them, you might consider doubling the strawberry buttercream recipe. For easier assembly and frosting, a pro tip is to chill the cake layers overnight once they are completely cooled. This makes them firmer and less prone to tearing or crumbling when handling and spreading the frosting.
How to Know When Your Homemade Strawberry Reduction is Perfect
The key to a potent and flavorful strawberry puree for your cake and frosting is achieving the right reduction. You’ll know the strawberry sauce is ready when it has visibly reduced by about half its original volume. As it cooks, the liquid will evaporate, concentrating the flavors and thickening the consistency. When it’s ready, the sauce should be thick enough to coat the back of a spoon. Don’t worry if it still seems a bit thin when hot; it will continue to thicken significantly as it cools.
Creative Ways to Use Leftover Strawberry Reduction
You might find yourself with a little extra strawberry reduction, and thankfully, it’s too delicious to waste! Store any leftovers in an airtight container in the fridge for up to 5 days, or freeze it for up to 5 months for longer preservation. This concentrated strawberry goodness is incredibly versatile. Drizzle it over vanilla ice cream for a gourmet sundae, swirl it into yogurt or oatmeal for a flavorful breakfast, or serve it alongside pancakes or waffles for a luxurious brunch treat. It also makes a fantastic base for cocktails or mocktails!
Tips for Achieving a Brighter Pink Strawberry Cake
Since this Strawberry Sheet Cake is made from scratch with natural strawberry puree, its color might be a more subtle, natural pink compared to cakes made with artificial flavorings or box mixes. If you desire a more vibrant, eye-catching pink hue, there’s an easy solution: simply add a few drops of pink gel food coloring to the cake batter and/or the frosting. Gel food coloring is concentrated, so start with a small amount and add more gradually until you achieve your desired shade. This won’t affect the flavor but will certainly enhance the visual appeal!
Storing Your Strawberry Sheet Cake for Maximum Freshness
To keep your delicious Homemade Strawberry Cake fresh and moist, proper storage is essential. It’s best stored covered, in an airtight container, and refrigerated for up to 3 days. The frosting will firm up slightly in the cold, but the cake will remain tender. For longer storage, you can freeze individual slices or the entire cake (unfrosted is ideal, but frosted works too if well-wrapped). Wrap it tightly in plastic wrap, then a layer of aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before serving, and bring to room temperature for the best flavor and texture.
Expert Baking Tips for a Flawless Strawberry Sheet Cake
Achieving a bakery-quality sheet cake at home is easier than you think with a few simple tips:
- Room Temperature Ingredients: This cannot be stressed enough! Butter, eggs, and sour cream at room temperature emulsify better, creating a smoother batter and a more uniform, tender crumb.
- Don’t Overmix: Once you add the flour, mix just until combined. Overmixing develops gluten, which can lead to a dense, tough cake. A light hand is key for a tender texture.
- Measure Flour Correctly: For accurate results, spoon your flour into a measuring cup and then level it off with a straight edge. Scooping directly from the bag can compact the flour, leading to too much flour and a dry cake.
- Cool Completely Before Frosting: Patience is a virtue when it comes to frosting. If the cake is even slightly warm, the buttercream will melt and slide off.
- Use Fresh Strawberries When Possible: While frozen (thawed) strawberries work for the puree, fresh, ripe strawberries will provide the most vibrant flavor.
It just isn’t summertime without a few sweet, strawberry recipes! This Strawberry Sheet Cake is a must-try, but if you’re looking for more ways to enjoy this beloved berry, check out these other fantastic recipes to make this summer!
- Strawberry Shortcake Cupcakes – Indulge in moist cupcakes that conceal a delightful, fruity surprise filling – perfect for individual servings!
- Homemade Strawberry Milk – A refreshing beverage made with a simple 3-ingredient Strawberry Simple Syrup, ensuring fresh and vibrant flavor.
- Easy Strawberry Shortcake – Revisit the timeless summertime favorite that captures hearts with its simplicity and deliciousness!
- Strawberry Danish With Cream Cheese – Enjoy flaky, golden-brown pastries filled with sweet strawberries and creamy cheese, ready to savor in just 35 minutes!
- Quick Strawberry Dump Cake – An incredibly easy-to-make recipe that involves simply ‘dumping’ three main ingredients into a baking dish for a fuss-free dessert!
Did You Make This Recipe?
If you’ve tried this recipe, please leave a review in the comments below. I love hearing from you! Don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos, or join our Sugar & Soul Show-offs Community and share them there.
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Fresh Strawberry Sheet Cake
Rating: 5 out of 5 stars (from 4 votes)
Author: Rebecca Hubbell
Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 50 minutes
Cooling Time: 40 minutes
Total Time: 2 hours
Servings: 15 people
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Strawberry Sheet Cake is made from scratch by pairing fresh, juicy strawberries with pantry staple ingredients, ready in under an hour! The perfect summertime dessert to share with friends and family!
Equipment
- Medium pot
- Wooden spoon
- 9×13-inch baking pan
- Parchment paper
- Non-stick spray
- Large bowl
- Whisk
- Standing mixer
- Spatula
Ingredients
Strawberry Puree (Make Day Before For Best Results)
- 4 cups strawberries fresh or frozen (thawed), hulled
- ¼ cup granulated sugar (50g)
- 1 tablespoon lemon juice
Cake
- 3 cups all-purpose flour (290g)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ cup salted butter (113g), room temperature
- ½ cup vegetable oil
- 1¼ cups granulated sugar (250g)
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- 1 cup strawberry puree (from recipe above)
- ½ cup sour cream, room temperature
Strawberry Buttercream
- 1 cup salted butter (227g), room temperature
- 3 cups powdered sugar
- 4 tablespoons strawberry reduction (from recipe above)
Instructions
Strawberry Puree (Make Day Before For Best Results)
- Add the strawberries to a medium pot with the sugar and lemon juice and cook over medium heat, stirring often to avoid boiling. Once this mixture begins to boil, reduce heat down to medium-low. Stir often and the strawberries will continue to break down. Use an emulsion blender for a smoother puree.
- Allow this mixture to reduce by about half; this will take 20 to 30 minutes. If you are making this the day before, keep it in the fridge overnight – make sure to remove it an hour before adding it to the batter so it comes to room temperature. When the reduction is finished, remove it from the heat and allow it to come to room temperature before adding it to the recipe.
Strawberry Cake
- Preheat the oven to 350°F. If you plan to remove the whole cake from the pan, line the pan with parchment paper and spray it with non-stick spray. If you are planning to leave the cake in the pan, just spray it with non-stick spray.
- In a large bowl, whisk together the flour, baking powder, and baking soda. Set aside.
- Using a handheld or stand mixer, fitted with a paddle attachment, beat the butter until it is smooth and creamy.
- Beat in the oil, then gradually add in the sugar and beat until smooth.
- Mix in the vanilla extract and then add the eggs one at a time, mixing between each one.
- Then gradually mix in the strawberry reduction and sour cream. Do not overbeat the mixture.
- Add the flour mixture and beat just until combined.
- Pour the batter into the prepared baking pan and bake the cake for 25 to 30 minutes or until a toothpick inserted comes out clean.
- Place the pan on a cooling rack and allow it to cool completely before frosting.
Strawberry Buttercream
- Prepare the frosting by beating the butter until light and creamy.
- Gradually beat in the powdered sugar.
- Then add the strawberry reduction until the desired consistency is reached.
Nutrition Information (per serving)
- Calories: 466 kcal
- Carbohydrates: 67g
- Protein: 4g
- Fat: 21g
- Saturated Fat: 13g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 6g
- Trans Fat: 1g
- Cholesterol: 86mg
- Sodium: 199mg
- Potassium: 169mg
- Fiber: 1g
- Sugar: 46g
- Vitamin A: 672 IU
- Vitamin C: 23mg
- Calcium: 52mg
- Iron: 2mg