Description
This Strawberry Sheet Cake is a moist, flavorful dessert featuring fresh strawberry puree and enhanced with strawberry jello powder for a vibrant taste. Topped with a creamy strawberry cream cheese frosting and garnished with fresh and freeze-dried strawberries, this cake is perfect for celebrations or an indulgent treat.
Ingredients
Cake
- 1 cup strawberry puree (from about 2 cups fresh strawberries chopped)
- 2¾ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 3 tablespoons strawberry jello powder
- ½ cup unsalted butter (softened)
- ½ cup canola oil
- 1½ cups granulated sugar
- 4 eggs
- 1 tablespoon vanilla extract
- ½ cup milk
- 1 cup freeze-dried strawberries
Frosting
- 8 oz cream cheese (softened)
- 1 cup unsalted butter (softened)
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 teaspoons strawberry jello powder
Garnish
- Fresh strawberries (halved or sliced)
- Extra freeze-dried strawberry dust
- Edible flowers like chamomile
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Grease a 9×13 inch cake pan and optionally line it with parchment paper to prevent sticking and ease cake removal.
- Make Strawberry Puree and Dry Mix: Place the chopped fresh strawberries into a food processor and pulse until pureed. In a medium bowl, whisk together the flour, baking powder, salt, and strawberry jello powder to combine the dry ingredients evenly.
- Cream Butter, Oil, and Sugar: In a large bowl, beat the softened butter, canola oil, and granulated sugar together until the mixture is light and fluffy, ensuring proper aeration for the cake’s texture.
- Add Wet Ingredients: Beat in the eggs one at a time, then add vanilla extract and the strawberry puree. Mix until the batter is smooth and uniform in color.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk, mixing just until combined after each addition to avoid overmixing, which can toughen the cake.
- Bake the Cake: Pour the batter into the prepared cake pan and smooth the top. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let the cake cool completely while preparing the frosting.
- Prepare Freeze-Dried Strawberry Powder: Pulse the freeze-dried strawberries in a food processor until they become a fine powder, to be incorporated into the frosting for enhanced strawberry flavor and color.
- Make Frosting: In a large bowl, beat the softened cream cheese, vanilla extract, and butter together until smooth and creamy. Gradually add the powdered sugar followed by the freeze-dried strawberry powder and strawberry jello powder. Continue beating until the frosting is light, fluffy, and fully combined.
- Frost the Cake: Evenly spread the prepared frosting over the completely cooled cake to ensure smooth application and prevent melting.
- Garnish and Serve: Decorate the top with fresh halved or sliced strawberries and a dusting of extra freeze-dried strawberry powder. Optionally, add edible flowers like chamomile for a beautiful finishing touch. Slice and enjoy your delicious strawberry sheet cake!
Notes
- For best results, ensure all butter and cream cheese are softened to room temperature before mixing for a smooth batter and frosting.
- You can substitute canola oil with another neutral oil like vegetable or grapeseed oil.
- If fresh strawberries are out of season, frozen strawberries (thawed) can be used for the puree.
- Be careful not to overmix the batter once dry ingredients are added to maintain a tender crumb.
- Freeze-dried strawberry powder adds natural color and flavor without extra moisture.
- Store leftover cake covered in the refrigerator; bring to room temperature before serving for best texture and flavor.
- Edible flowers are optional for decoration and can be omitted if not available.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
