Strawberry Sheet Cake
Strawberry Sheet Cake is the epitome of fruity indulgence, marrying the sweet, tangy essence of strawberries with a velvety cream cheese frosting. This strawberry sheet cake is perfect for any occasion, whether you’re celebrating a birthday, hosting a gathering, or simply indulging in a midweek treat. Its appeal lies not just in its vibrant color but in its irresistibly moist texture and rich, creamy topping. Simple to prepare yet impressive in taste and appearance, this strawberry sheet cake will surely be a crowd favorite.
Ingredients Breakdown
Strawberry Sheet Cake relies on a harmonious blend of simple yet flavorful ingredients, creating a moist cake that perfectly balances sweetness and tanginess.
For the Cake:
Key ingredients include cake flour, which provides a tender crumb, and strawberry puree, infusing the cake with natural berry flavor. Cake flour is preferred because of its lower protein content, making the cake light and soft. If you don’t have cake flour, you can easily substitute it with all purpose flour and cornstarch just replace 2 tablespoons of flour per cup with cornstarch. The addition of strawberry Jello powder or strawberry extract amplifies the fruit flavor and color, enhancing the cake’s overall appeal.
Butter plays a crucial role in giving the cake its rich texture. It’s important to use softened butter that still holds its shape but is easily dented when pressed; this ensures proper creaming with sugar, which helps to incorporate air and create a light, fluffy cake. Sour cream contributes to the cake’s moistness, while baking powder and baking soda work together to give it the right lift and texture.
For the Frosting:
The frosting features full fat cream cheese for a luxurious texture and a subtle tang that balances the sweetness of the cake. The strawberry puree used in the frosting is versatile, and you can opt for either fresh or thawed frozen strawberries liquefied in a blender. This frosting is rich, creamy, and perfectly complements the cake with its vibrant flavor. A hint of food coloring can add an extra pop of color, although it’s entirely optional.
Step-by-Step Instructions
The magic of this strawberry sheet cake comes together through careful preparation and precise mixing.
Preparing the Cake
Begin by preheating your oven to 350°F (175°C) and preparing your 9×13-inch pan. Grease and flour the pan, and don’t forget to line the bottom with parchment paper; this simple step ensures easy removal of the cake once baked. In one bowl, whisk together the dry ingredients cake flour, baking powder, baking soda, and salt. This ensures that the leavening agents are evenly distributed throughout the batter, contributing to a consistent rise.
In another bowl, combine the sour cream, strawberry puree, vanilla extract, and strawberry extract or Jello powder. The puree should be smooth but not cooked, retaining the fresh flavor of the strawberries. Cream the softened butter with sugar until it’s light and fluffy, a process that should take about 3 to 5 minutes. This creaming step is essential as it traps air, which will help the cake rise beautifully. Add the eggs one at a time, ensuring each is fully mixed in before adding the next.
When mixing the wet and dry ingredients, start and end with the dry mixture, alternating with the sour cream blend. This process, done on low speed, helps avoid overmixing, which can result in a dense cake. The batter will be thick, and you’ll need to spread it evenly into your prepared pan. Tap the pan lightly on the counter to eliminate air bubbles before baking. Bake the cake for 30-35 minutes, checking for doneness with a toothpick. Allow the cake to cool for a few minutes before turning it out onto a wire rack.
Making the Frosting
The frosting starts with beating softened butter until smooth, then incorporating cream cheese until the mixture is creamy. Add vanilla extract, then gradually beat in the confectioners’ sugar until fully blended. Finally, mix in the strawberry puree to enhance the frosting’s fruity flavor. If desired, add a small amount of food coloring to achieve a soft pink hue that pairs beautifully with the cake. This frosting can be made in advance, stored in the fridge, and brought to room temperature before use.
Frosting the Cake
Once the cake has cooled completely, frost it generously. Use an offset spatula to spread the frosting evenly, and create decorative patterns if desired. Fresh strawberries make a stunning and delicious garnish, adding a pop of color and extra flavor.
Recipe Tips & Frequently Asked Questions
- Softening butter and cream cheese to room temperature is crucial for achieving a smooth frosting and batter consistency.
- When adding food coloring, use it sparingly to avoid overpowering the cake’s natural strawberry tint.
- Overmixing can lead to a dense cake; mix until ingredients are just combined.
- Tap the pan before baking to release trapped air, resulting in a more uniform texture.
- Serve this cake with complementary desserts like vanilla ice cream or a light sorbet for a complete treat.
What to Serve With This Recipe
Pair your strawberry sheet cake with a variety of light and refreshing sides. A scoop of vanilla ice cream can enhance the cake’s rich flavor, while a fresh fruit salad provides a refreshing contrast. For beverages, a chilled rosé or a crisp sparkling water with a hint of citrus can balance the cake’s sweetness. For a more decadent spread, pair the cake with chocolate covered strawberries or a light lemon sorbet to keep the fruity theme going.
Decorating Ideas and Presentation Tips
This cake’s decoration can be as simple or elaborate as you wish. Create swirls or patterns with the frosting using an offset spatula, or try piping designs for a more refined look. Fresh flowers, sliced strawberries, or even edible glitter can elevate the cake’s appearance, making it a standout on any dessert table. This strawberry sheet cake is perfect for birthdays, picnics, or even as a casual treat for a family gathering.
Storing and Freezing Instructions
Store your frosted cake in an airtight container, cake dome, or sealed bakery box in the refrigerator. Before serving, let the cake sit at room temperature for 2-3 hours to soften. If you need to freeze the cake, wrap it tightly in plastic wrap and foil to prevent freezer burn. Thaw the cake in the refrigerator overnight before bringing it to room temperature to maintain the best texture.
This strawberry sheet cake is not just a dessert; it’s a celebration of flavor, texture, and the joy of baking. Enjoy every bite of this delightful, moist, and flavorful cake that’s sure to impress!
Strawberry Sheet Cake
Ingredients
For the Cake:
- 3 cups cake flour 342g (plain flour in the UK; see below for a substitution if needed)
- 1 ½ teaspoons baking powder 7g
- ½ teaspoon baking soda 3g
- ½ teaspoon salt 3g
- 2 sticks unsalted butter softened (226g) (Softened but not melted; it should still hold its shape but dent easily when pressed)
- 2 cups white sugar 400g
- 3 large eggs room temperature (Tip: To quickly bring to room temp, submerge eggs in warm water for five minutes)
- 1 cup sour cream 242g
- ½ cup strawberry puree 121g (Use thawed, frozen, or fresh strawberries blended until smooth; no need to cook the puree)
- 2 Tablespoons strawberry Jello powder or 2 teaspoons strawberry extract Refer to notes
- 1 teaspoon vanilla extract 4g
- Red or pink food coloring optional, for a hint of color; a little red and pink was used
- For the Strawberry Cream Cheese Frosting:
- 3 sticks unsalted butter softened (339g)
- 8 oz cream cheese Full-fat recommended for best texture
- 1 teaspoon vanilla extract 4g
- ¼ cup strawberry puree Use thawed, frozen, or fresh strawberries liquefied in a blender
- ½ teaspoon salt 2g
- 7 cups confectioners’ sugar 805g (Adjust the amount to suit your sweetness preference)
- Pink or red coloring gel Optional; a tiny amount was used for tinting
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch sheet cake pan, lining the bottom with parchment paper for easy removal.
- In a medium bowl, combine the cake flour, baking powder, baking soda, and salt. Whisk until well blended, then set aside.
- In a separate bowl or large measuring cup, mix together the sour cream, strawberry puree, vanilla extract, and strawberry extract (if you are not using Jello powder). Blend with a fork until smooth, and set aside.
- Using a stand mixer or hand mixer, beat the softened butter on medium speed until smooth. Gradually add the sugar (and strawberry Jello powder if not using strawberry extract), mixing on medium speed for about 3 to 5 minutes, until light and fluffy.
- Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. If you’re adding red or pink coloring, do so at this stage or anytime during the mixing process.
- Reduce mixer speed to low. Begin adding the flour mixture and sour cream mixture alternately, starting and ending with the flour mixture (three additions of dry ingredients and two of wet). Mix until just combined; avoid overmixing.
- The batter will be thick. Spread it evenly into your prepared cake pan, smoothing the top with the back of a spoon or offset spatula. Tap the pan lightly on the counter to release any trapped air bubbles.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few crumbs attached. Oven times can vary, so start checking around 30 minutes. Allow the cake to cool in the pan for 5-10 minutes before turning it out onto a wire rack to cool completely.
For the Frosting
- Beat the softened butter on low to medium speed until creamy and smooth. Add the cream cheese, continuing to mix on low to medium speed until well incorporated and smooth.
- Blend in the vanilla extract, followed by gradually adding the powdered sugar. Beat on low speed until fully blended and smooth, then mix in the strawberry puree. If tinting the frosting, add coloring gel at this stage.
- Continue mixing until the frosting is creamy and well combined. Store the frosting in the refrigerator if making in advance, allowing it to sit at room temperature before use and remixing if needed.
- Frost the cooled cake as desired. We used an offset spatula to create a decorative pattern and garnished with fresh strawberries on top.
Storing the Cake
- Because of the cream cheese frosting, refrigerate the cake in an airtight container, a sealed bakery box, or under a cake dome. For the best texture and flavor, remove from the refrigerator 2-3 hours before serving to allow the cake and frosting to soften and reach room temperature.