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Fresh Strawberry Sheet Cake with Cream Cheese Frosting Recipe

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4.4 from 13 reviews

This Fresh Strawberry Sheet Cake features a moist and tender strawberry-flavored cake made with a blend of all-purpose and cake flours, enhanced by lightly pureed fresh strawberries for a natural fruity flavor. Topped with a luscious cream cheese strawberry frosting, this dessert is perfect for celebrations or a delightful everyday treat.

  • Total Time: 1 hour 10 minutes
  • Yield: 9 servings

Ingredients

Strawberry Cake

  • 2 cups (264g) all purpose flour
  • 3/4 cup (98g) cake flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup (170g) vegetable oil
  • 1 3/4 cups (350g) granulated sugar
  • 4 large eggs
  • 1 1/2 cups (325g) lightly pureed strawberries (about 1 1/2 pints)
  • 1 tsp vanilla extract

Strawberry Cream Cheese Frosting

  • 8 oz full fat cream cheese, room temperature
  • 1/2 cup (110g) unsalted butter, room temperature
  • 4 cups powdered sugar
  • 1/4 cup (58g) lightly pureed strawberries

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides for easy cake removal.
  2. Puree Strawberries: Place strawberries in a food processor and pulse until mostly smooth with some small chunks for texture. Use this puree for both the cake and frosting.
  3. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, cake flour, baking powder, baking soda, and salt. Set aside.
  4. Combine Wet Ingredients: In a large bowl, whisk together vegetable oil, granulated sugar, eggs, strawberry puree, and vanilla extract until well blended.
  5. Incorporate Dry Ingredients: Gently fold the dry ingredients into the wet mixture just until combined to avoid overmixing and maintain a tender crumb.
  6. Pour and Bake: Pour the batter evenly into the prepared pan and spread smoothly. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
  7. Cool the Cake: Allow the cake to cool completely in the pan. For easier removal, refrigerate the cake for at least an hour before lifting out with parchment overhang.
  8. Make the Frosting: While the cake bakes, using a hand or stand mixer with a paddle attachment, beat cream cheese and butter together until smooth.
  9. Add Sugar and Strawberry Puree: Gradually mix in powdered sugar, one cup at a time, then fold in the strawberry puree until incorporated.
  10. Chill the Frosting: Refrigerate the frosting for about one hour to allow it to thicken.
  11. Frost the Cake: Once the cake is completely cooled, spread the chilled frosting evenly on top.
  12. Serve and Store: Serve immediately or store the frosted cake in the refrigerator for up to 7 days. Enjoy!

Notes

  • For a gluten-free option, substitute the all-purpose flour and cake flour with a 1-to-1 gluten-free baking flour blend.
  • Make sure cream cheese and butter are at room temperature for smooth frosting.
  • Do not overmix the batter to ensure a tender, fluffy cake texture.
  • Strawberries can be fresh or thawed frozen; drain excess liquid if too watery.
  • Author: Monica
  • Prep Time: 20 minutes
  • Cook Time: 35-40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://monicarecipes.com/fresh-strawberry-sheet-cake-with-cream-cheese-frosting-recipe/