Strawberry Sheet Cake

I am writing this post now that Valentine's Day is only ten days away. What would be better than a delicious, flavourful, fluffy Strawberry Sheet Cake? This cake is made with fresh strawberries and has an authentic fruit flavour.

About This Strawberry Sheet Cake

• This recipe's signature and key component is strawberry reduction, which I will discuss later in the post.
• The Strawberry Sheet Cake calls for Cake & Pastry Flour, which creates a fluffier and moist crumb.
• This recipe also uses both butter and neutral oil. Butter adds a ton of flavour, and oil keeps the cake moist for longer.
• We also need milk for the liquid in the recipe and the strawberry reduction, which is a good amount of moisture for this strawberry sheet cake.
• I want to discuss two ingredients. This cake contains a good amount of fresh strawberries; however, you can add a small amount of strawberry extract if you prefer a stronger flavour. I like LorAnn Extract.
• The other optional ingredient is the Artificial Pink colour. I do not like to use artificial colours in my baking and did not use any in this recipe. But if you prefer a more vibrant pink cake, add a few drops.
• This cake uses cream cheese frosting to balance out the flavours and sweetness.

How To Make This Strawberry Sheet Cake

• You can use frozen strawberries or freeze-dried strawberries to make the reduction, but trust me, you can achieve the most fruit flavour with fresh berries.
• Let's start making the strawberry reduction.
• Mix the strawberries, sugar, and lemon zest in a saucepan. Bring to a boil and simmer for ten minutes until the strawberries release their juice.
• Use an immersion blender to mash the berries and make a smooth and lump-free mixture. If you do not have an immersion blender, use a fork to break the berries. The mixture should have the consistency of smoothies.
• Remove from the heat and add the vanilla extract. Set aside to cool down completely.
• Reserve ¼ cup for the topping.

How To Make The Cake

• Preheat the oven to 350°F. Grease and line a 9X13-inch baking pan with parchment paper, leaving some paper overhang for easy lifting. Set aside.
• Sift Flour, baking powder, soda, and salt and set aside.
• Use the paddle attachment to cream the butter and sugar for a few minutes.
• Add the oil and keep mixing. Scrape the bottom and sides of the bowl in the meantime.
• Add the eggs, one at a time and beat well after each.
• Add vanilla extract, strawberry extract, and pink colour if using.
• Add the strawberry reduction and gently mix.
• Add ⅓ of the dry ingredients alternating with ⅓ of milk. Repeat until all the dry ingredients and milk are used, starting and ending with dry ingredients. Use a rubber spatula to incorporate all ingredients.

• Pour the batter into the prepared pan, and bake for 30-35 minutes, until the top is golden and an insert comes out clean.
• Let the Strawberry Sheet Cake cool in the pan for 15 minutes, flip it on a cooling rack and let it cool completely before frosting.

Cream Cheese Frosting

• Put the cream cheese and butter out of the fridge a few hours before making this recipe.
• Start beating the butter with the paddle attachment until it is broken, light in colour and fluffy. Take your time with this step.
• Mix in the cream cheese well for 2 minutes, until smooth and creamy. Do not overmix.
• Start adding the powdered sugar in a ¼ cup at a time, and mix well before each addition.
• Finally, add the vanilla and ½ teaspoon of strawberry extract (Optional). I want my frosting to be as bright as possible, so I add clear extract, but pure vanilla extract works well. See this post for more instructions.

Assembling Strawberry Sheet Cake

• Spread the cream cheese frosting on top of the Strawberry Sheet Cake, using an offset spatula to smooth the top evenly.
• With a spoon, drop the reserved strawberry reduction on top of the frosting and make a small swirl with the spoon tip.
• Cut in squares and enjoy 🙂

See more related posts here:

Strawberry Coffee Cake,

Strawberry Chocolate Cookies,

Chocolate Strawberry Cake

Storing: Cover the frosted cake with cling wrap and store it in an air-tight container in the freezer for two weeks.

Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.

IF YOU TRIED THIS RECIPE AND LIKED IT, LEAVE ME A STAR REVIEW.

📖 Recipe