Description
This Fresh Strawberry Sheet Cake is a delightful treat that’s sweet, juicy, and full of love. Perfect for warm weather gatherings!
Ingredients
Scale
2 cups all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
¾ cup unsalted butter
softened
1 cup granulated sugar
4 large eggs
1 tsp vanilla extract
1 cup buttermilk (or milk with 1 tbsp lemon juice)
1 ½ cups fresh strawberries
hulled and diced
½ cup powdered sugar
2–3 tbsp strawberry juice or milk
Instructions
- Preheat your oven to 350°F (175°C) and grease a sheet pan.
- In a bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the diced strawberries, being careful not to break them apart.
- Pour the batter into the prepared sheet pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely before making the glaze.
- To make the glaze, mix powdered sugar with strawberry juice or milk until desired consistency is reached.
- Drizzle the glaze over the cooled cake and let it set before serving.
Notes
Use room temperature ingredients for a smoother batter. Gently fold strawberries to prevent them from sinking. Cool the cake completely before glazing.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 310 kcal
- Sugar: 26 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 95 mg
Keywords: Fresh Strawberry Sheet Cake, Strawberry Dessert, American Cake, Summer Dessert, Fruit Cake