Fresh Strawberry Sheet Cake with Cream Cheese Frosting Recipe
This Fresh Strawberry Sheet Cake is a moist and flavorful dessert featuring a delightful combination of all-purpose and cake flours, pureed fresh strawberries, and a luscious strawberry cream cheese frosting. Perfectly baked in a 9×13 pan, it’s an ideal treat for strawberry lovers seeking a summery, sweet cake with a creamy and tangy topping.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cake Ingredients
- 2 cups (264g) all purpose flour (see notes for gluten-free option)
- 3/4 cup (98g) cake flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (170g) vegetable oil
- 1 3/4 cups (350g) granulated sugar
- 4 large eggs
- 1 1/2 cups (325g) lightly pureed strawberries (about 1 1/2 pints)
- 1 tsp vanilla extract
Strawberry Cream Cheese Frosting Ingredients
- 8 oz full fat cream cheese, room temperature
- 1/2 cup (110g) unsalted butter, room temperature
- 4 cups powdered sugar
- 1/4 cup (58g) lightly pureed strawberries
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan and line it with parchment paper strips along the bottom and the two longest sides, allowing some overhang for easy cake removal.
- Puree the Strawberries: Place fresh strawberries in a food processor and pulse until almost fully pureed but still with a few small chunks remaining. This method applies to the strawberries for both the cake batter and frosting.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cake flour, baking powder, baking soda, and salt. Set this mixture aside.
- Combine Wet Ingredients: In a large bowl, whisk the vegetable oil, granulated sugar, eggs, strawberry puree, and vanilla extract until fully blended.
- Add Dry Ingredients to Wet: Gently fold the flour mixture into the wet ingredients just until the batter comes together without overmixing.
- Pour Batter and Bake: Transfer the batter into the prepared baking pan and spread it evenly. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- Cool the Cake: Allow the cake to cool completely in the pan. For easier removal, chill the cake in the refrigerator for at least one hour.
- Make the Strawberry Cream Cheese Frosting: While the cake is baking, use a hand or stand mixer with the paddle attachment to beat the cream cheese and butter together until smooth. Gradually add powdered sugar, one cup at a time, then blend in the remaining strawberry puree.
- Chill the Frosting: Refrigerate the frosting for about one hour to thicken it and make spreading easier.
- Frost the Cake: Once the cake has completely cooled, spread the chilled frosting evenly over the top. Serve immediately or store covered in the refrigerator for up to 7 days.
Notes
- For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend designed for baking, ensuring it’s a 1:1 replacement.
- Lightly pureed strawberries should retain some small chunks for texture and flavor.
- Allow the cake and frosting to chill as instructed for best frosting consistency and easier cake handling.
- Storing in the fridge helps the cake stay fresh for up to a week.
Keywords: strawberry sheet cake, fresh strawberry cake, cream cheese frosting, easy summer cake, strawberry dessert
