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Strawberry sheet cake - Image 3

Classic Strawberry Sheet Cake

This easy strawberry sheet cake is a one-bowl wonder. A moist, tender vanilla cake is swirled with fresh strawberry puree and topped with a luscious strawberry cream cheese frosting. Perfect for feeding a crowd with minimal fuss.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 15 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour spooned and leveled
  • 1 1/2 cups granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup unsalted butter melted and cooled slightly
  • 3/4 cup buttermilk room temperature
  • 3 large eggs room temperature
  • 2 tsp pure vanilla extract
  • 1 1/2 cups fresh strawberries hulled and finely chopped, plus extra for garnish
  • 1 tbsp cornstarch for the strawberry swirl

Equipment

  • 9x13-inch metal baking pan
  • Large and medium mixing bowls
  • Whisk and rubber spatula
  • Electric hand mixer or stand mixer (for frosting)
  • Wire cooling rack
  • Offset spatula (optional, for frosting)

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9x13-inch metal baking pan, or line it with parchment paper for easy removal. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until thoroughly combined.
  2. In a separate medium bowl, whisk together the slightly cooled melted butter, buttermilk, eggs, and vanilla extract until smooth. Pour the wet ingredients into the dry ingredients. Using a spatula, gently fold the mixture together until just combined. A few small lumps are fine; overmixing leads to a tough cake.
  3. Take about 1/3 of the chopped strawberries and mash them into a rough puree with a fork. Toss them with the tablespoon of cornstarch. This helps thicken the juices so they don't sink. Gently fold this strawberry-cornstarch mixture into the cake batter, creating a marbled, swirled effect.
  4. Pour the batter into your prepared pan and spread it evenly into the corners. Scatter the remaining chopped strawberries over the top of the batter. Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  5. Let the cake cool completely in the pan on a wire rack before frosting. This is crucial—frosting a warm cake will melt the frosting and create a soggy layer. While it cools, prepare the frosting by beating together 8 oz of softened cream cheese, 1/2 cup of softened butter, 4 cups of powdered sugar, 1 tsp of vanilla, and 2-3 tbsp of strawberry puree (made from the remaining berries) until light and fluffy.
  6. Once the cake is completely cool, spread the strawberry cream cheese frosting evenly over the top. For a professional finish, use an offset spatula to create decorative swirls. Garnish with fresh strawberry slices. Slice, serve, and enjoy the perfect balance of sweet, tangy, and fruity flavors.

Notes

Chef's Tips:
• For the fluffiest frosting, ensure both the cream cheese and butter are truly at room temperature (about 70°F).
• Do not use frozen strawberries without thawing and draining them extremely well, as they add too much liquid.
• Serve cake slices chilled for the best texture and flavor definition.
Food Safety:
• Cream cheese frosting must be refrigerated if the cake will be out for more than 2 hours.
• Store leftover cake in an airtight container in the refrigerator.