Strawberry Sheet Cake

5 from 6 votes

This strawberry sheet cake is made using fresh strawberries and is super moist. It is topped with strawberry cream cheese frosting.

Prep Time1

Cook Time40

Total Time1 40

Servings: slices

Calories: 402kcal

Author: Stephanie Rutherford

Ingredients

Strawberry Cake

3 ¼ cups All-purpose flour
2 teaspoon Baking powder
½ teaspoon Baking soda
½ teaspoon Salt
¼ cup Grounded freeze dried strawberries
1 cup Unsalted butter room temperature
1 ¾ cup White granulated sugar
½ cup Sour cream room temperature
2 teaspoon Pure vanilla extract
3 Egg whites room temperature
3 Large eggs room temperature
1 ⅓ cups Strawberry salsa see notes

Strawberry Cream Cheese Frosting

4 oz Cream cheese room temperature
¾ cup Unsalted butter slightly cold
4 ½ cups Powdered sugar sifted
¼ cup Strawberry salsa see notes
1 TBSP Strawberry jam
1 teaspoon Pure vanilla extract
Strawberries for decoration

US Customary - Metric

Instructions

Strawberry Cake

Preheat oven to 325°F Spray a 9X13 inch pan with baking non-stick spray. Line the bottom and 2 sides of the pan with parchment paper. Spray again.
Use a food processor to grind freeze dried strawberries. Sift together flour, baking powder, baking soda, salt, and ground freeze dried strawberries. Set aside.
Using a mixer, beat butter and sugar together on medium-high for 3 minutes. It should be light and fluffy. Add in sour cream and vanilla. Mix until combined. Scrape the bowl. Add egg whites and eggs one at time. Mix on low. Scrape the bowl halfway through adding all the eggs.
Add ⅓ of the dry ingredients and half of the strawberry salsa and mix on low. Add the next ⅓ of the dry ingredients and the rest of the strawberry salsa. Mix. Then, add the rest of the dry ingredients. Scrape the bowl and mix again for 10 seconds.
Pour batter into the pan. Bake for 40-50 minutes. Bake until a toothpick inserted comes out clean. Let it sit in the pan for 10 minutes before transferring to a cooling rack. Let it cool completely before decorating.

Strawberry Cream Cheese Frosting

Let the butter sit on the counter for 30 minutes for it to get slightly cold. Sift the powdered sugar while you wait.
Using a mixer, beat cream cheese on medium-high for 1 minute. Add in the butter and beat again for 1-2 minutes. Beat until no butter chunks remain. Scrape the bowl.
Add in the powdered sugar on low very slowly. Mix until combined. Scrape the bowl. Add in strawberry salsa, strawberry jam, and vanilla. Mix on medium-low until combined. Scrape the bowl and mix again for 10-20 seconds.
Chill the frosting in the fridge for 15 minutes before decorating. Then, decorate cake. Keep cake in the fridge until serving.

Notes

Strawberry Salsa.

Wash and dry the strawberries. Cut into quarters and place in food processor. Pulse 3 times. It should have small pieces and medium pieces. Set aside. Make enough for cake and frosting.

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake.

High altitude baking- Add an extra 3 tablespoon of flour.

Pull out all room temperature ingredients 2 hours before baking.

Nutrition