Strawberry Sheet Cake is a delightful treat that brings a splash of color and sweetness to any gathering. This cake is perfect for picnics, birthdays, or even a cozy family dinner. With its moist texture, luscious frosting, and bits of fresh strawberries, it’s hard to resist a second slice. Let’s dive into why this recipe should be your next baking adventure!
Why You’ll Love This Recipe
There’s something undeniably special about a cake that combines the freshness of strawberries with the simplicity of a sheet cake. Here are just a few reasons why this Strawberry Sheet Cake will win your heart:
- Effortless Baking: This cake doesn’t require any fancy techniques. Even beginner bakers can whip it up with ease.
- Bright and Flavorful: Fresh strawberries add a pop of color and flavor that’s simply irresistible.
- Perfect for Any Occasion: Whether it’s a birthday party or a casual get-together, it fits right in!
- Feed a Crowd: As a sheet cake, it can serve plenty of people without the fuss.
- Versatile Options: Feel free to add your spin with various frosting or toppings!
Ingredients You’ll Need
Gathering your ingredients is half the fun! Here’s what you’ll need to create this delightful dessert:
- For the Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup buttermilk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups fresh strawberries, chopped
- For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tablespoon milk (add more if needed)
- 1 teaspoon vanilla extract
- ½ cup fresh strawberries, pureed
Step-by-Step Instructions
Now that you’ve gathered your ingredients, it’s time to make some cake magic happen. Follow these easy steps:
1. Preheat the Oven
Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan. You can also line it with parchment paper for easier removal.
2. Mix Dry Ingredients
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk them together until they are well mixed.
3. Cream the Butter
Add the softened butter to the dry ingredients and beat with an electric mixer until the mixture resembles coarse crumbs, about 2 minutes.
4. Add Wet Ingredients
Mix in buttermilk, eggs, and vanilla extract. Beat on medium speed for about 2–3 minutes until it’s smooth.
5. Incorporate Strawberries
Gently fold in the chopped strawberries. This will add that delicious fruity flavor throughout the cake.
6. Bake the Cake
Pour the batter into the prepared pan and spread evenly. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Allow it to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
7. Prepare the Frosting
While your cake is cooling, create the frosting. In a large bowl, beat the softened butter until creamy. Gradually add powdered sugar and mix on low speed. Pour in milk and vanilla extract, followed by the pureed strawberries, and beat until smooth and fluffy.
8. Frost the Cake
Once the cake has cooled completely, spread the frosting evenly on top. You can decorate with extra strawberries on top for a lovely finish.
9. Slice and Serve
Cut into squares and serve! Enjoy with family and friends.
Serving and Storage Tips
1. Serving
This Strawberry Sheet Cake is best served fresh on the day it’s made, but it will keep well for a couple of days. Serve it at room temperature or slightly chilled for a refreshing treat.
2. Storage
If you have any leftovers, cover the cake tightly with plastic wrap or store in an airtight container. It can be kept in the refrigerator for up to 5 days. You can also freeze individual pieces for up to 2 months. Just make sure they are well wrapped to prevent freezer burn.
Helpful Tips
- Fresh Strawberries: Use ripe, sweet strawberries for the best flavor. Avoid using frozen strawberries as they may make the cake soggy.
- Buttermilk Substitute: If you don’t have buttermilk on hand, you can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 10 minutes.
- Frosting Variations: Get creative! You can mix in some lemon juice or zest to the frosting for a citrus twist.
Frequently Asked Questions (FAQ)
Can I use frozen strawberries in this recipe?
While fresh strawberries are recommended for the best texture and flavor, you can use frozen strawberries if they are thawed and well-drained. Just keep in mind that the cake may turn out a bit more moist.
Is there a gluten-free version of this cake?
Yes! You can substitute all-purpose flour with a gluten-free flour blend. Make sure to check that your baking powder is also gluten-free.
Can I make this cake ahead of time?
Absolutely! The cake can be baked and frosted a day in advance. Just keep it covered in the refrigerator, and bring it to room temperature before serving.
What should I do if the frosting is too stiff?
If your frosting is too thick, simply add a little more milk, one teaspoon at a time, until it reaches your desired consistency.
Can I add other fruit to the cake?
Yes! Feel free to mix in other fruits such as blueberries or raspberries along with the strawberries for added flavor and color.
Conclusion
This Strawberry Sheet Cake is not just a feast for the eyes but also for the taste buds. It’s easy to make, perfect for any occasion, and provides a burst of fresh strawberry flavor in every bite. Whether you’re serving it at a summer picnic or an intimate family gathering, this cake will surely steal the show. So, gather your ingredients, and let the baking begin! Remember, the joy of baking comes not just from the cake itself but also from sharing it with loved ones.
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Delicious Strawberry Sheet Cake Recipe Youll Love Today
- Total Time: 55 minutes
- Yield: 12 servings 1x
Description
Indulge in this delicious strawberry sheet cake recipe Perfect for any occasion its a dessert youll love today and share with friends Enjoy every bite
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup buttermilk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups fresh strawberries, chopped
- 1 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar
- 1 tablespoon milk (add more if needed)
- 1 teaspoon vanilla extract (for frosting)
- ½ cup fresh strawberries, pureed
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk them together until they are well mixed.
- Add the softened butter to the dry ingredients and beat with an electric mixer until the mixture resembles coarse crumbs, about 2 minutes.
- Mix in buttermilk, eggs, and vanilla extract. Beat on medium speed for about 2–3 minutes until it’s smooth.
- Gently fold in the chopped strawberries.
- Pour the batter into the prepared pan and spread evenly. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- While your cake is cooling, create the frosting. In a large bowl, beat the softened butter until creamy. Gradually add powdered sugar and mix on low speed. Pour in milk and vanilla extract, followed by the pureed strawberries, and beat until smooth and fluffy.
- Once the cake has cooled completely, spread the frosting evenly on top.
- Cut into squares and serve.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 350 calories
- Sugar: 35 grams
- Fat: 15 grams
- Saturated Fat: 15 grams
- Carbohydrates: 50 grams
- Fiber: 1 gram
- Protein: 2 grams