Strawberry Sheet Cake Recipes
Ingredients:
For the Cake:
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
1 cup whole milk, room temperature
1/2 cup pureed strawberries (fresh or frozen, thawed)
For the Frosting:
1/2 cup unsalted butter, softened
4 cups powdered sugar, sifted
1/4 cup pureed strawberries (fresh or frozen, thawed)
1 teaspoon vanilla extract
For Garnish:
Fresh strawberries, sliced
Sprinkles (optional)
Directions:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Fold in the strawberry puree gently.
Pour the batter into the prepared baking pan, spreading it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before frosting.
To make the frosting, beat the butter until creamy. Gradually add the powdered sugar, one cup at a time, mixing well. Stir in the vanilla extract and strawberry puree until smooth and fluffy.
Spread the frosting evenly over the cooled cake. Garnish with fresh strawberry slices or sprinkles, if desired. Slice and serve.
Prep Time: 20 minutes | Baking Time: 35 minutes | Total Time: 55 minutes
Kcal: 350 kcal | Servings: 12 servings
