Description
This easy fresh strawberry sheet cake is a delightful, moist dessert perfect for any occasion. Made with a luscious strawberry puree batter and topped with a creamy strawberry cream cheese frosting, it offers a perfect balance of fruity sweetness and rich creaminess. The recipe is simple and straightforward, ideal for home bakers seeking a fresh twist on classic sheet cake.
Ingredients
Cake Ingredients
- ¾ cup vegetable oil (170g)
- 1/4 cup unsalted butter, melted (56g)
- 1 1/2 cups granulated sugar (300g)
- 3 large eggs
- 2 tsp vanilla extract
- 1/3 cup milk (80g)
- 340g fresh or frozen strawberries (makes about 1 1/2 cups of puree) – if using frozen, thaw at room temperature for 30 minutes beforehand
- 2 3/4 cups all-purpose flour (360g)
- 2 tbsp cornstarch (20g)
- 3/4 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- Optional: a few drops of pink gel food color
Frosting Ingredients
- 12 oz cream cheese, room temperature (340g)
- 1/3 cup strawberry jam of choice (80g)
- 1/4 cup granulated sugar (60g)
- 1/3 cup heavy cream (80g)
- Pinch of salt
- Fresh strawberries to taste for decoration
Instructions
- Preheat oven: Preheat your oven to 350°F (conventional, no fan) and line a 9×13″ baking pan with parchment paper to prevent sticking.
- Mix wet ingredients: In a large bowl, combine the vegetable oil, melted butter, granulated sugar, eggs, and vanilla extract. Mix until the mixture is smooth, about 2 minutes.
- Prepare strawberry puree: Blitz the fresh or thawed strawberries in a food processor until they form a puree. Some texture can be left if desired.
- Combine wet ingredients and puree: Add the strawberry puree and milk to the wet mixture and whisk until fully incorporated.
- Mix dry ingredients: Sift together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Gently whisk them into the wet ingredients until just combined and no lumps remain. Avoid overmixing to keep the cake tender.
- Add optional color: If desired, add a few drops of pink gel food color and gently fold it into the batter for a vibrant hue.
- Bake the cake: Pour the batter into the prepared baking pan and bake for approximately 25-30 minutes. Check doneness by inserting a toothpick in the center; it should come out with a few moist crumbs but no wet batter. Avoid overbaking.
- Cool the cake: Allow the cake to cool at room temperature completely before frosting.
- Make the frosting: In a bowl, combine the room temperature cream cheese, strawberry jam, granulated sugar, heavy cream, and a pinch of salt. Whisk on medium-low speed until smooth, silky, and well combined without overmixing.
- Optional frosting color: Add pink gel food color to the frosting if a brighter color is desired, and fold gently.
- Assemble and decorate: Once the cake is cooled, either remove it from the pan or frost it directly if preferred. Spread the cream cheese frosting evenly over the cake.
- Add strawberry garnish: Decorate the top with plenty of fresh, sliced strawberries for a fresh, fruity finish.
- Serve: Slice the cake, serve at room temperature, and enjoy this delicious strawberry sheet cake.
- Storage: Store any leftovers in the refrigerator to keep the frosting fresh and cake moist.
Notes
- Ensure frozen strawberries are fully thawed before pureeing for best texture.
- Do not overmix the batter; mixing just until combined keeps the cake light and tender.
- Monitor the baking time closely to avoid drying out the cake; it should have moist crumbs when tested.
- Room temperature cream cheese is key to smooth frosting without lumps.
- The cake is best served at room temperature, though refrigeration extends freshness.
- Optional pink gel food color is for aesthetic enhancement and can be omitted.
- Parchment paper lining ensures easy removal and cleaner edges.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
