Description
This easy fresh strawberry sheet cake recipe features a moist and fluffy strawberry-infused cake topped with a silky cream cheese frosting enhanced with strawberry jam. Perfect for summer gatherings or any occasion, this cake combines fresh or thawed strawberries with a simple batter and is baked to perfection in a 9x13 inch pan. Decorate with fresh strawberries for a beautiful and delicious treat.
Ingredients
Scale
Strawberry Sheet Cake:
- ¾ cup vegetable oil (170g)
- ¼ cup unsalted butter, melted (56g)
- 1 ½ cups granulated sugar (300g)
- 3 large eggs
- 2 tsp vanilla extract
- ⅓ cup milk (80g)
- 340g fresh or frozen strawberries (about 1 ½ cups of puree)
- 2 ¾ cups all-purpose flour (360g)
- 2 tbsp cornstarch (20g)
- ¾ tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- Optional: few drops of pink gel food coloring
Strawberry Cream Cheese Frosting:
- 12 oz cream cheese, room temperature (340g)
- ⅓ cup strawberry jam (80g)
- ¼ cup granulated sugar (60g)
- ⅓ cup heavy cream (80g)
- Pinch of salt
Assembly & Decoration:
- Fresh strawberries to taste, sliced
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit (conventional, no fan). Line a 9x13 inch baking pan with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a large bowl, combine vegetable oil, melted butter, granulated sugar, eggs, and vanilla extract. Beat the mixture with a hand whisk or electric mixer for about 2 minutes until smooth and well incorporated.
- Puree Strawberries: Use a food processor to blitz the fresh or thawed strawberries into a puree. You can leave some texture if you prefer a chunkier consistency in the cake.
- Combine Wet Ingredients: Add the strawberry puree and milk to the wet mixture and whisk them together until evenly combined.
- Add Dry Ingredients: Sift together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Gently whisk the dry ingredients into the wet mixture just until combined and no lumps remain. Avoid overmixing to keep the cake tender.
- Add Color (Optional): If desired, add a few drops of pink gel food coloring and gently fold it into the batter for a vibrant pink hue.
- Bake the Cake: Pour the batter into the prepared baking pan and spread evenly. Bake for approximately 30 minutes. Check doneness with a toothpick inserted into the center; it should come out with a few moist crumbs but no wet batter. Do not overbake.
- Cool the Cake: Allow the cake to cool completely at room temperature before frosting.
- Prepare Frosting: In a bowl, add room temperature cream cheese, strawberry jam, granulated sugar, heavy cream, and a pinch of salt. Whisk on medium-low speed until smooth and silky with no lumps. Do not overmix to avoid runny frosting. Optionally, add food coloring to match the cake if desired.
- Assemble and Decorate: Once the cake is fully cooled, remove it from the pan or leave it in for serving. Spread the cream cheese frosting evenly over the cake and decorate generously with fresh sliced strawberries.
- Serve: Slice the cake and serve at room temperature for the best flavor and texture. Store leftovers in the refrigerator.
Notes
- This recipe yields a light layer of cream cheese frosting; increase frosting quantities if you prefer a thicker layer.
- If using frozen strawberries, thaw at room temperature for 30 minutes before pureeing for best results.
- Do not overmix batter to ensure the cake stays soft and tender.
- You can add pink gel food coloring to both batter and frosting for a uniform color.
- Store the cake in the refrigerator to keep the frosting fresh; bring to room temperature before serving.
Nutrition
- Serving Size: 1 slice (assuming 12 slices)
- Calories: 330 kcal
- Sugar: 32 g
- Sodium: 220 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg
