Description
A delightful Strawberry Sheet Cake featuring a moist, fruity base infused with homemade strawberry reduction and topped with a creamy strawberry buttercream frosting. Perfect for strawberry lovers, this cake combines fresh strawberry puree with a tender crumb and luscious frosting for a refreshing dessert treat.
Ingredients
Strawberry Puree
- 4 cups strawberries (fresh or frozen, thawed)
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
Cake
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup salted butter, room temperature
- 1/2 cup vegetable oil
- 1 1/4 cups granulated sugar
- 1 tsp vanilla extract
- 3 eggs, room temperature
- 1 cup strawberry reduction (from puree)
- 1/2 cup sour cream, full fat, room temperature
Frosting
- 1 cup salted butter, room temperature
- 3 cups icing sugar
- 4 tbsp strawberry reduction
Instructions
- Make Strawberry Puree: Remove stems from strawberries and place them in a pot along with lemon juice and sugar. Heat over medium, stirring frequently to prevent boiling over. Once boiling starts, reduce heat to medium-low and continue stirring so strawberries break down. Reduce mixture by half, about 30 minutes. Optionally blend with an immersion blender for smoothness. Cool to room temperature before use.
- Prepare Ingredients: Remove eggs, sour cream, and butter from the refrigerator to bring them to room temperature during the strawberry reduction step for better mixing later.
- Preheat and Prep Pan: Preheat oven to 350°F (175°C). Line cake pan with parchment paper and spray with non-stick spray if removing cake from pan; otherwise, spray pan directly.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and baking soda until well combined.
- Cream Butter and Sugar: Using a mixer, beat the butter until smooth, then blend in the vegetable oil. Add granulated sugar and beat until smooth. Mix in vanilla extract.
- Add Eggs and Wet Ingredients: Add eggs one at a time, mixing well after each addition. Slowly fold in sour cream and strawberry reduction, mixing gently to avoid overmixing.
- Combine Dry and Wet: Add the dry ingredient mixture to the wet ingredients, mixing just until combined without overmixing.
- Bake the Cake: Pour batter into the prepared pan and bake on the middle rack for 25-30 minutes or until a toothpick inserted comes out clean. Let cake cool completely before frosting. For easier frosting, chill cake if removing from pan.
- Make Frosting: Beat butter until creamy, gradually add icing sugar, and then stir in strawberry reduction. Adjust quantity of strawberry reduction to achieve desired frosting texture.
- Frost the Cake: Spread the strawberry buttercream frosting over the cooled cake, either in the pan or after removing it, depending on preference.
Notes
- Use fresh or frozen strawberries ensuring they are thawed if frozen.
- Ensure eggs, butter, and sour cream are at room temperature for smooth batter.
- Do not overmix the batter once dry ingredients are added to keep the cake tender.
- Chilling the cake before frosting makes spreading easier if removing from pan.
- Adjust strawberry reduction in frosting to your preferred sweetness and flavor intensity.
- Prep Time: 1 hour 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
