When I think of Summer fruits, one of the first fruits that come to mind are strawberries!
When June comes around, the local orchards re-open for fruit picking and strawberries are usually first. There’s something about biting into a perfectly ripe strawberry that is so heavenly! So, I wanted to include this sweet, juicy fruit into a Summer cake that would be perfect to bring along to a family barbecue or a small picnic.
This Strawberry Sheet Cake tastes like Summer in a bite!
What is a sheet cake?
A sheet cake is a large, rectangular, single-layer cake baked in a sheet or 9×13 baking pan. Instead of dividing you batter between 2-3 baking pans, you add all of the batter into one large pan. They are a little easier to decorate this way because there’s just one layer.
If you like this sheet cake, you will definitely love my Red Velvet Sheet Cake with Cream Cheese Frosting and my Passion Fruit Sheet Cake.
What are the main ingredients used in the Strawberry Sheet Cake?
Flour- all purpose flour is used in this recipe. Cake flour tends to give the cake texture a finer crumb, which is not needed.
Sugar- granulated sugar is needed for the cake and powdered sugar is used for the frosting.
Oil- I use oil as the fat content for the cake batter because it makes cakes more moist. If you want to use butter instead, it can be substituted for the same amount. The cake texture will be more firmer and it as moist.
Strawberry Jello– Jello is used to give the cake the pink color.
Strawberries– puréed strawberries are i]used in the cake batter as well as swirled into the frosting.
Cream Cheese- cream cheese is added to the frosting to make a cream cheese frosting. It gives the frosting a more creamier and tangy flavor.
How is this Strawberry Sheet Cake made?
To make the cake, start with beating the eggs and sugar until the mixture is fluffy and pale in color. Whipping the eggs adds more air into them and helps with the cake rising.
Add in the oil, the strawberry purée and the strawberry jello and mix until incorporated. The jello gives the cake an added strawberry flavor and gives the cake a pink color. Without the jello, the cake will be on the beige side.
Add the rest of the ingredients and beat well. Bake the cake in a 9×13 baking pan.
After the cake is baked and cooled, whip up a smooth cream cheese frosting made of powdered sugar, butter, cream cheese and vanilla extract. Spread it on the top of the cake, then swirl more of the strawberry purée in the frosting. Then garnish the cake with a few halved strawberries.
This Strawberry Sheet Cake tastes like Summer in one bite and will be the hit of your summer gathering!
Frequently asked questions:
How do you store the Strawberry Sheet Cake?
Store the cake will last up to 24 at room temperature in a sealed container or wrapped tightly with plastic wrap. Or store up to 5 days in the refrigerator in a sealed container or covered in plastic wrap.
Can you substitute the strawberry jello with something else?
A few drops of pink food color or food gel will also give the cake a pink hue.
Can you make this cake into a two layer cake?
To make this sheet cake into a 2 layer cake, divide the batter into two 8 inch or 9 inch cake pans and bake for 35-40 minutes. Cool completely, then add the frosting to the bottom layer. Swirl the strawberry purée in the frosting. Then top with the second layer. Frost the cake completely. Swirl additional strawberry purée on the top layer and serve.
Other Strawberry Dessert recipes:
Strawberry Sheet Cake
This delicious Strawberry Sheet Cake tastes like Summer in a bite!
Ingredients
Strawberry Puree
- 2 cups hulled and chopped strawberries
- 2 tbsp granulated sugar
- 2 tbsp water
Cake
- 1 cup granulated sugar
- 2/3 cup vegetable oil
- 3 large eggs
- 2 tsp vanilla extract
- 4 tbsp Strawberry Jello
- 2 1/2 cups all purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup sour cream
- 1 cup strawberry puree
Strawberry Cream Cheese Frosting
- 1/2 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 5 cups powdered sugar
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1-2 tbsp heavy cream
- Leftover strawberry puree
Garnish
- Strawberries, sliced in half
- Lemon zest
Instructions
Strawberry Puree
- Add strawberries to a small saucepan over medium heat. Add the sugar and water. Cook the fruit for 10-15 minutes, stirring every few minutes until the berries start to break down. Remove from heat and cool slightly. Add the cooked strawberries to a blender, and blend until smooth. Place into a container with a lid, and refrigerate until fully cooled for 2 hours or overnight.
Cake
- Preheat the oven to 350 degrees. In a bowl of a stand mixer with the paddle attachment or a large mixing bowl with a hand mixer, beat the eggs and sugar on medium speed for 3-4 minutes, until the mixture is fluffy and lighter in color. Add the vegetable, oil, and vanilla extract and beat the mixture for about 30 seconds. Add in the strawberry puree, strawberry jello and sour cream and mix until incorporated. Add the baking powder, baking soda and salt, then add the flour 1 cup at a time, scraping down the sides of the bowl as needed. After adding the last portion of flour, beat the batter just until combined. Spray a 9x13 baking pan with baking spray. Pour the batter into the pan evenly. Bake for 50 minutes to an hour, until a toothpick inserted in the center comes out clean or with a few crumbs. Cool completely on a wire rack.
Frosting
- Add butter, cream cheese and powdered sugar to a stand mixer. Mix on medium speed while adding vanilla and heavy cream. Set aside.
Assembly
- Remove the cake from the pan and place it on a cake plate.Spread the frosting over the surface of the cake. Add about 5-6 tablespoons of the strawberry puree on top of the frosting spacing the tablespoons out. Use a knife or an offset spatula to swirl the puree into the frosting.Garnish the cake with strawberry halves and lemon zest.
