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Fresh Strawberry Sheet Cake with Strawberry Buttercream Recipe

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4.2 from 59 reviews

  • Author: Amina
  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings

Description

This Fresh Strawberry Sheet Cake features a moist, tender crumb infused with real strawberry puree and topped with a luscious strawberry buttercream frosting. Perfect for gatherings, this 13×9 inch cake combines fresh strawberries, a hint of lemon zest, and optional strawberry flavoring for a delightful and vibrant dessert that’s as beautiful as it is delicious.

Ingredients

Strawberry Puree Reduction

  • 8 ounces strawberries (washed and stemmed)
  • 1 cup granulated sugar
  • ⅓ cup water

Cake Batter

  • 4 ounces unsalted butter (room temperature – 1 stick)
  • 1 cup granulated sugar
  • 2 large eggs (use whites only)
  • 1 teaspoon pure vanilla extract
  • 3 cups all-purpose flour
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • Zest of 1 lemon
  • ¾ cup whole milk
  • 3-4 drops pink food coloring (optional)
  • 1 teaspoon strawberry flavoring (optional)
  • About 1⅓ cups strawberry puree (from reduction)

Strawberry Buttercream Frosting

  • 8 ounces unsalted butter (room temperature – 2 sticks)
  • 1 pound powdered sugar (approx. 3½ cups)
  • 2 tablespoons heavy whipping cream (plus up to 1 more tablespoon as needed)
  • ¼ cup strawberry reduction puree (reserved from cake)

Instructions

  1. Make Strawberry Puree (Reduction): Wash, stem, and chop the strawberries. Add them to a medium saucepan with 1 cup granulated sugar and ⅓ cup water. Bring to a boil, then simmer lightly for 15 minutes, stirring frequently. Remove from heat and mash berries with a fork. Let cool to yield about 1⅓ cups of strawberry puree.
  2. Prepare Pan and Oven: Preheat the oven to 350°F (175°C). Grease a 13″ x 9″ baking pan with cooking spray and, if desired, line the bottom with parchment paper for easier removal.
  3. Cream Butter and Sugar: In a large mixing bowl or stand mixer, beat 4 ounces softened butter until fluffy. Gradually add 1 cup sugar and continue beating on medium speed for 3-4 minutes, scraping down the bowl occasionally.
  4. Add Eggs and Vanilla: Add the 2 egg whites and 1 teaspoon vanilla extract to the butter mixture. Mix on medium speed until well combined.
  5. Combine Dry Ingredients: In a separate bowl, whisk together 3 cups all-purpose flour, 1½ teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon kosher salt.
  6. Alternate Adding Dry and Wet Ingredients: With the mixer on low, alternately add the flour mixture and ¾ cup whole milk to the batter, beginning and ending with the flour mixture. Mix just until combined, scraping the bowl as needed.
  7. Add Strawberry Puree and Lemon Zest: Reserve ¼ cup of the strawberry puree for frosting. Add the remaining puree and lemon zest to the cake batter and mix on medium speed until combined. The batter will be thick.
  8. Add Optional Ingredients: If using, add 3-4 drops pink food coloring and mix to combine. For a stronger strawberry taste, add ½ to 1 teaspoon of strawberry flavoring and mix well.
  9. Bake the Cake: Pour the batter into the prepared pan and bake for 35-40 minutes. Test doneness with a toothpick inserted into the center; it should come out clean or with a few crumbs attached.
  10. Cool the Cake: Place the cake on a cooling rack. Frost the cake once completely cooled. If leaving in the pan, frost when completely cooled; if removing from pan, cool fully and turn out onto a platter before frosting.
  11. Make Strawberry Buttercream Frosting: In a stand mixer or large bowl, beat 8 ounces softened butter on medium speed until smooth. Gradually add powdered sugar in two parts, mixing well in between.
  12. Add Strawberry Puree and Cream: Add ¼ cup reserved strawberry puree and 1 tablespoon heavy cream to the icing. Mix on medium speed until combined. Adjust consistency by adding up to 1 additional tablespoon cream as needed.
  13. Frost the Cake: Spread the prepared strawberry buttercream evenly over the cooled cake.
  14. Storage: Store leftover cake covered at room temperature for up to three days. If topped with fresh strawberries, refrigerate to maintain freshness.

Notes

  • Using only egg whites creates a lighter texture, but you can use whole eggs if preferred.
  • Pink food coloring and strawberry flavoring are optional but enhance the cake’s color and taste.
  • Line the pan with parchment paper for easier removal if you prefer to serve the cake on a platter.
  • The strawberry puree is not thick like jam; it adds natural flavor and moisture.
  • Adjust the frosting consistency by adding more cream if it’s too thick or powdered sugar if too thin.
  • Store the cake properly to maintain freshness, especially if decorated with fresh fruit.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/fresh-strawberry-sheet-cake-with-strawberry-buttercream-recipe/