Fresh Strawberry Sheet Cake

I still remember the first time I saw my grandmother pressing fresh strawberries through a sieve, her hands stained a cheerful pink. She believed that the best cakes didn’t come from a box, but from the garden patch just outside the back door. This fresh strawberry sheet cake captures that same summer magic—sweet, fragrant, and baked with a love that you can taste in every crumb.

this Recipe

This recipe relies on a simple puree of strawberries to infuse the batter with authentic flavor and a lovely natural hue. It is incredibly moist thanks to a blend of butter and oil, and the strawberry cream cheese frosting adds just the right amount of tang. It is an uncomplicated treat, perfect for bringing a bit of sunshine to your kitchen table.

A Taste of Summer on a Plate

• Authentic Flavor: We use real strawberry puree here, not just extracts. The result is a gentle, floral sweetness that tastes like a warm June afternoon.
• No-Fuss Baking: There is no need to worry about stacking layers or intricate piping. This is a classic sheet cake—simple, honest, and beautiful right in the pan.
• The Perfect Crumb: By mixing oil and melted butter, we get a texture that stays tender for days, just like the cakes from the old church cookbooks.

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Gathering Your Pantry Staples

To make this cake, you will need a few simple ingredients that you likely already have on hand. It is amazing how such humble items can come together to create something so special.

• Strawberries: You can use fresh or frozen berries here. If you use frozen, just be sure to let them thaw at room temperature for about 30 minutes so they blend easily.
• Fats: We use unsalted butter for that rich, dairy flavor and vegetable oil to keep the cake moist even after it cools.
• Cornstarch: A little secret from my recipe box—adding cornstarch to all-purpose flour mimics cake flour, giving you a softer, lighter crumb.
• Cream Cheese: Make sure your block is softened to room temperature so your frosting is silky smooth.
• Strawberry Jam: A spoonful in the frosting boosts the color and flavor without making the mixture too runny.

How to Make It

Step 1: Prepare the Kitchen

Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a little overhang on the sides to help lift the cake out later.

Step 2: Mix the Wet Ingredients

In a large bowl, whisk together the oil, melted butter, granulated sugar, eggs, and vanilla. Stir until the mixture is smooth and glossy, which should take about 2 minutes.

Step 3: Prepare the Strawberry Puree

Place your strawberries in a food processor or blender. Blitz them until they form a puree. I like to leave a few tiny bits for texture, but you can make it completely smooth if you prefer.

Step 4: Combine the Batter

Pour the strawberry puree and milk into the sugar mixture and whisk until combined. The color will be a lovely pale pink.

Step 5: Add the Dry Ingredients

Sift the flour, cornstarch, baking powder, baking soda, and salt directly into the bowl. Switch to a hand whisk or wooden spoon and mix gently. Stop as soon as the flour streaks disappear—overmixing makes for a tough cake.

Step 6: Bake the Cake

Pour the batter into your prepared pan. If you want a brighter pink color, you can fold in a drop or two of pink gel food coloring now. Bake for 25 to 30 minutes. A toothpick inserted in the center should come out with a few moist crumbs, not wet batter. Let it cool completely in the pan.

Step 7: Whip the Frosting

In a medium bowl, beat the room temperature cream cheese, strawberry jam, sugar, heavy cream, and a pinch of salt. Whisk on medium-low speed until fluffy and creamy. Do not overmix, as it can become runny.

Step 8: Frost and Serve

Once the cake is cool, spread the frosting generously over the top. Decorate with fresh sliced strawberries just before serving.

Secrets from the Recipe Box

• Room Temperature is Key: Ensure your eggs, milk, and cream cheese are at room temperature before you start. This helps everything emulsify properly, creating a uniform batter and smooth frosting without lumps.
• Don’t Overmix: When adding the flour, use a gentle hand. Stirring too vigorously activates the gluten and can make the cake dense rather than fluffy.
• Choosing Berries: If using fresh fruit for decoration, look for firm, bright red berries. If you have leftovers, learn how to keep your fruit fresh so they last longer.
• Cooling: Be patient and let the cake cool completely before frosting. If the cake is even slightly warm, that butter-rich cream cheese topping will slide right off.
• Resource: If you are looking for more technical details on baking with fresh fruit purees, Bake with Zoha offers some excellent guidance on sheet cakes.

Make It Your Own

• Berry Swap: This method works beautifully with other fruits. If you love tart flavors, try using raspberries instead. It reminds me of our raspberry white chocolate cake for a different twist on summer berries.
• Lemon Twist: Rub a little lemon zest into the sugar before mixing. The citrus oil brightens the strawberry flavor wonderfully and adds a fresh aroma.
• Layer Cake: You can bake this in two 8-inch round pans instead of a sheet pan. Just reduce the baking time to about 20-25 minutes and keep an eye on them so they don’t dry out.

How to Serve

This cake is perfect for casual gatherings where you can slice it right in the pan. I love serving squares of it at backyard picnics or on the porch with a glass of cold milk. For a morning treat, it pairs wonderfully with coffee, much like a good blueberry coffee cake. The fresh strawberries on top make it festive enough for birthdays, too.

A Final Slice

There is something so comforting about a homemade sheet cake sitting on the counter. It invites you to slow down and enjoy a sweet moment with the people you love. Whether you bake this for a special occasion or just a Tuesday night, I hope it becomes a favorite in your home. If you enjoy this, you might also love our strawberry tres leches cake for another creamy, fruity delight.

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