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–+ servings

Strawberry Sheet Cake

This Strawberry Sheet Cake is so fresh and full of delicious strawberry flavor. It has a moist strawberry cake that is topped with a smooth strawberry cream cheese frosting. The sheet cake has baked strawberries in the batter. Baking strawberries really enhances their flavor and therefore gives the cake lots of natural strawberry flavor and color.
5 fra 1 stemme
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 570 kcal

Equipment

Ingredients
 
 

BAKED STRAWBERRIES

  • 450 g strawberries
  • 2 teaspoon granulated sugar
  • 2 teaspoon lemon juice

STRAWBERRY CAKE

  • 180 g butter room temperature
  • 300 g granulated sugar
  • 3 large eggs room temperature
  • 315 g all-purpose flour - cup
  • 2 tablespoon cornstarch
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • 250 g baked strawberry purée
  • 60 g vegetable oil e.g. canola oil
  • 2 teaspoon vanilla extract

STRAWBERRY CREAM CHEESE FROSTING

  • 150 g butter
  • 75 g full-fat cream cheese
  • 260 g powdered sugar sifted
  • 1 ½ tablespoon freeze dried strawberry powder
  • ½ teaspoon vanilla bean paste

The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams. Baking is both an art and a science, which most often requires precision and accuracy.

Instructions
 

BAKED STRAWBERRIES

  • Before starting, preheat the oven to 170ºC/ 340ºF conventional oven.
  • Cut the strawberries in quarters and on a baking sheet lined with baking paper, toss them with the granulated sugar and lemon juice. Bake them for 30 minutes.
    450 g strawberries, 2 teaspoon granulated sugar, 2 teaspoon lemon juice
  • Once baked, pour the baked strawberries and all of the juices into a blender and blend until smooth. Weighs out 250 g of strawberry purée and set it aside while preparing the cake batter.

STRAWBERRY CAKE

  • Keep the oven at 170ºC/ 340ºF conventional oven. Prepare a 22x33 cm (9 x 13 inch) sheet pan lined with parchment paper.
  • Sift together the all-purpose flour, baking powder, baking soda and salt and set it aside.
    315 g all-purpose flour, 2 tablespoon cornstarch, ¾ teaspoon baking powder, ¾ teaspoon baking soda, ¾ teaspoon salt
  • In a large bowl using an electric hand mixer or in a bowl of a stand mixer, add the butter, and granulated sugar and mix it on high speed for 3 minutes.
    180 g butter, 300 g granulated sugar
  • Add the eggs one at a time into the mixture and mix it in until combined.
    3 large eggs
  • Continue by adding half the dry ingredients, on low speed, mixing until just combined.
  • Then add the strawberry purée, vegetable oil, vanilla extract and mix until just combined. Then add the other half of the dry ingredients and mix until combined.
    250 g baked strawberry purée, 60 g vegetable oil, 2 teaspoon vanilla extract
  • Using a rubber spatula, give the batter a gentle fold to make sure all of the ingredients have combined.
  • Pour the cake into the prepared pan and bake for 30-35 minutes or until a cake tester comes out clean.
  • Let the cakes cool on a cooling rack. After 10 minutes, gently remove the cake from the cake tin and let the cakes cool down completely.

STRAWBERRY FROSTING

  • Take the butter and cream cheese out of the fridge 10 minutes before starting. Cut the butter into cubes. If not a powder, blend the freeze dried strawberries until a powder. Sift the powdered sugar and freeze dried strawberry powder and set it aside.
    150 g butter, 75 g full-fat cream cheese, 260 g powdered sugar sifted, 1 ½ tablespoon freeze dried strawberry powder
  • In your stand mixer, using the paddle attachment, start by creaming the butter for 5 minutes on high speed. Scrape down the sides of the bowl and give it another mix for 2 minutes.
  • Add the vanilla bean paste and cream cheese and cream it together with the butter for 1 minute.
    ½ teaspoon vanilla bean paste
  • Scrape down the sides of the bowl and on low speed, mix the sifted powdered/freeze dried strawberry powder sugar in 2 parts, letting it mix in with butter and cream cheese before adding the next part. Scrape down the sides of the bowl and give it a final mix for 2 minutes.
  • Place the cooled down cake on a serve dish and add the strawberry frosting on top and with an offset spatula, even it out. Optional, decorate with fresh or freeze dried strawberries.

Nutrition

Calories: 570kcalCarbohydrates: 70gProtein: 5gFat: 31gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 2gCholesterol: 106mgSodium: 454mgPotassium: 86mgFiber: 1gSugar: 48gVitamin A: 831IUVitamin C: 23mgCalcium: 39mgIron: 2mg
Keyword creamcheese frosting, sheet cake, strawberry
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