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A square slice of strawberry cake with strawberry frosting on top of a white plate
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5 from 3 votes

Fresh Strawberry Sheet Cake

This strawberry sheet cake is absolutely moist and fluffy. Both the cake and creamy frosting are bursting with real strawberry flavor!
Prep Time20 minutes
Cook Time30 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: strawberry buttercream, strawberry cake, strawberry sheet cake
Servings: 15

Ingredients

For the Strawberry Puree

  • 2 cups (300g) ripe strawberries halved
  • 1 tablespoon granulated sugar
  • 1 teaspoon lemon zest
  • pinch salt

For the Strawberry Cake

  • 3 cups (375g) all-purpose flour
  • 3 tablespoon cornstarch
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 14 tablespoon (196g) unsalted butter softened
  • 2 cups (400g) granulated sugar
  • 2 tablespoon avocado or other neutral oil
  • 2 teaspoon vanilla extract
  • 4 large eggs
  • 1 cup (240ml) whole milk
  • ¾ cup (180ml) reduced strawberry puree
  • pink gel food coloring optional

For the Strawberry Frosting

  • 1 cup unsalted butter softened
  • 1 cup (25g) freeze-dried strawberries
  • 3 to 4 cups powdered sugar
  • 1 to 3 tablespoon heavy cream
  • 2 teaspoon vanilla extract

Instructions

To Make the Strawberry Puree

  • Place all of the ingredients in a small food processor and process until smooth.
  • Pour the purée into a small or medium saucepan and place over medium heat until it begins to simmer. Lower the heat to low and cook, occasionally stirring, until the purée reduces down to about ¾ cup (180 ml). The purée will become thick and jammy. It will take 15 to 30 minutes to reduce over low heat. Allow the purée to cool before using in the cake. 

To Make the Strawberry Cake

  • Preheat the oven to 350°F. Grease and line a 9X13-inch baking pan with parchment paper. Set aside.
  • Whisk together the flour, cornstarch, baking powder, baking soda and salt in a medium bowl and set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), beat the butter and sugar together on medium speed until light and fluffy, 3 to 4 minutes. Add the oil and mix to combine. Stop the mixer and scrape down the sides of the bowl. 
  • With the mixer on medium-low speed, add in the vanilla and eggs, one at a time allowing each to combine before adding the next. Stop the mixer and scrape down the sides of the bowl.
  • Add about half of the dry ingredients and mix on low speed until incorporated. Stream in the milk, followed by the strawberry purée and a few drops of food coloring, and mix until the liquids are absorbed. Add the remaining dry ingredients and mix until combined. Mix on low speed no more than 30 seconds.
  • Pour the batter into the prepared pan and smooth out with a spatula. Bake for 30 to 34 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

To Make the Strawberry Frosting

  • Using a stand (or hand) mixer fitted with the paddle attachment, beat butter on medium-low speed until smooth and creamy, 1 minute.
  • Meanwhile, grind the freeze dried strawberries in a small food processor or mini blender into a fine powder.
  • Turn the mixer off and add 3 cups powdered sugar, 1 tablespoon of cream, and vanilla. Begin mixing on low speed until the ingredients come together - scraping the bowl occasionally.
  • Sift in the strawberry powder - discarding the seeds and any larger pieces.
  • Turn up the speed and mix at medium-high speed for 3 to 5 minutes, until the buttercream is light and airy. If needed, add the additional cream and sugar until desired consistency is achieved. The buttercream should spread smoothly without tearing the crumb of the cake.
  • Use the back of a spoon or offset spatula to swirl the buttercream on top of the cooled cake. Decorate with fresh strawberries or as desired.