Can I use frozen strawberries for this recipe?

While fresh strawberries yield the best flavor and texture, you can use frozen strawberries if you let them thaw completely and drain off excess moisture. This helps avoid a soggy cake.

How can I store leftovers?

Store any leftover Strawberry Sheet Cake in an airtight container in the fridge for up to 3-4 days. For longer storage, you can freeze slices of the cake for up to 3 months.

What type of pan should I use for this recipe?

A standard sheet cake pan (approximately 18x13 inches) works best for even baking. This size allows the cake to rise perfectly without being too thick.

How can I enhance the frosting?

You can enhance the buttercream frosting by adding a bit of cream cheese for tanginess or incorporating lemon zest for a citrusy twist in the icing.

Is this cake suitable for dietary restrictions?

Yes! To make this cake gluten-free, swap out all-purpose flour for a gluten-free all-purpose mix. You can also use dairy-free butter and milk for a dairy-free version.

Strawberry Sheet Cake: A Deliciously Easy Delight!

Ingredients

Scale

2 cups all-purpose flour
1 ½ cups granulated sugar
½ cup unsalted butter, softened
1 cup milk
3 large eggs
2 tsp baking powder
1 tsp vanilla extract
½ tsp salt
1 cup fresh strawberries, pureed
1 cup fresh strawberries, diced (for frosting)
½ cup unsalted butter (for frosting)
3-4 cups powdered sugar
2-3 tbsp heavy cream or milk

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Instructions

Preheat your oven to 350°F (175°C). Grease and flour a sheet cake pan.
Cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition, then mix in the vanilla extract and strawberry puree.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the butter mixture, alternating with the milk, and mix just until combined.
Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely in the pan before frosting.

Notes

For a gluten-free version, substitute all-purpose flour with a gluten-free blend. It’s also delicious served with vanilla ice cream or whipped cream.

Author: Isabella Moreno
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 20g
Sodium: 200mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg