Description
This soft and fluffy Strawberries Sheet Cake is bursting with fresh strawberry flavor, topped with a creamy strawberry frosting that’s perfect for any occasion, especially for a sweet Valentine’s or spring celebration. Simple to make and beautifully delicious.
Ingredients
Scale
For the Cake:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup whole milk
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1 tbsp vanilla extract
- 1 1/2 cups fresh strawberries, mashed (about 10–12 strawberries)
- 1 tbsp lemon juice (optional, enhances strawberry flavor)
For the Strawberry Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2–3 tbsp strawberry puree (made from fresh strawberries)
- 1 tsp vanilla extract
- 1–2 tbsp heavy cream or milk, as needed for consistency
Instructions
- Preheat Oven:
Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking dish with parchment paper or cooking spray. - Make the Cake:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In another bowl, whisk together the milk, melted butter, eggs, and vanilla extract until smooth. Add the mashed strawberries and lemon juice (if using), and mix well.
Gradually combine the wet ingredients into the dry ingredients, stirring gently until just incorporated. Do not overmix. - Bake the Cake:
Pour the batter into the prepared baking dish and spread it into an even layer. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack. - Make the Strawberry Frosting:
In a medium bowl, beat the softened butter until smooth and creamy. Gradually add the powdered sugar, 1 cup at a time, beating well after each addition.
Add the strawberry puree, vanilla extract, and beat until combined. Add heavy cream or milk, one tablespoon at a time, until the frosting reaches your desired consistency. - Frost the Cake:
Once the cake is completely cooled, spread the strawberry frosting evenly on top of the cake using an offset spatula.
Optionally, decorate with fresh strawberries or sprinkles for extra flair. - Serve and Enjoy:
Cut the cake into squares or rectangles and serve. Enjoy the sweetness of fresh strawberries in every bite.
Notes
- You can substitute the fresh strawberries with frozen strawberries, but fresh will give the best flavor.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of the cake)
- Calories: 280-320 kcal
- Sugar: 30
- Sodium: 170mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg