If you're looking for the strawberry cake with the most strawberry flavor, look no further because this Fresh Strawberry Sheet Cake is as delicious as it is beautiful with so much bright fruity flavor. The crumb is soft, tender and moist and gets its natural pink color only from fresh strawberries. This recipe is inspired by Texas sheet cake with a boiled icing that will make your house smell incredible - it is so bold and bursting with strawberry flavor that it actually tastes like candy. This recipe is best when strawberries are in season and grown locally so they are very fresh, sweet, juicy and ruby red. I can't think of anything more perfect to make in Spring than this. It's great how easy it is to make since it is a sheet cake so there is no layering involved. If you love this idea, you will also love my Lemon Raspberry Sheet Cake and my Lemon Raspberry Layer Cake.
WHY THIS RECIPE WORKS
- Soft and moist strawberry cake - this recipe makes a tender cake with a delicate crumb that is soft and moist.
- Bursting with strawberry flavor - all of the flavor in this cake comes from fresh strawberries and a bit of vanilla extract. I recommend making it when strawberries are in season for the best taste.
- Fudgy strawberry icing - the buttery boiled icing is made with real strawberries and it tastes both fresh and also like candy since it's so sweet and bright!
- No artificial colors - I didn't use any food coloring to make the cake in these photos. To get this beautiful pink hue, I recommend using local strawberries when they are in season, or find small, ripe berries that are red throughout. You can also add a few drops of red food coloring to the batter to intensify the color if your berries are not very red.
- Easy to make - this is almost a one bowl recipe. You don't need a mixer, and all you need is a whisk to bring the batter together.
INGREDIENTS FOR STRAWBERRY SHEET CAKE
- All purpose flour - unbleached all-purpose flour works great for this tender moist cake. You could use cake flour, but if you use bleached flour (a lot of cake flour is bleached) then it tends to absorb more water and might give the cake a firmer structure and drier crumb.
- Oil - liquid oil will keep this cake soft and helps with movement of leavening gases through the batter for a nice even rise to create a flat cake. I recommend sunflower for the cleanest taste, but you can use any neutral cooking oil.
- Butter - you'll need butter for the icing, and I love to use salted butter to balance the sweetness and really enhance the strawberry flavor.
- Granulated sugar - simple granulated sugar keeps this cake moist and doesn't interfere with the strawberry flavor.
- Eggs - two large eggs will add nice structure and help with the moist texture.
- Pure vanilla extract - vanilla will elevate and complement the strawberry taste. I like this Madagascar Bourbon Vanilla extract.
- Yogurt - use full fat plain yogurt to add tanginess to this recipe and complement the fruity notes.
- Strawberries - I highly recommend the best fresh strawberries for this recipe to get the freshest flavor and most vibrant color. Choose smaller strawberries that are deeply red through the middle - not like some of the greenhouse ones that are only red on the outside and white inside.
- Milk - any type of milk will do. I prefer whole milk for baking.
STEP BY STEP INSTRUCTIONS: HOW TO MAKE THE BEST STRAWBERRY SHEET CAKE
- STEP 1). Make strawberry puree. Combine strawberries and 2 tablespoons of sugar in blender and puree until quite smooth. Reserve 4 tablespoons for the icing and set aside. You should have just under 1 ¼ cups of puree left for the cake batter.
- STEP 2). Make the cake batter. Combine dry ingredients. Sift in flour, baking powder, baking soda and salt into a large bowl and whisk until very well evenly blended. Add sugar and whisk again to combine.
- STEP 3). Combine wet ingredients. Combine egg whites, sour cream, oil and vanilla in a medium bowl and whisk until completely smooth.
- STEP 4). Combine wet and dry ingredients. Pour this sour cream mixture into the bowl with dry ingredients. Pour in the 1 ¼ cups strawberry puree and fold it all together until evenly combined and there are no dry patches of flour. Do not over-mix the batter.
- STEP 5). Bake. Spread the batter evenly into prepared pan bake for 20-25 minutes until evenly risen, lightly golden/pink and a skewer inserted into the center comes out clean. Transfer pan to a wire rack and let cool for 10 minutes before transferring the cake to the rack to cool completely.
- STEP 6). Make the icing. Place powdered sugar into a large bowl. Combine strawberry puree and butter in a saucepan and bring to a simmer. Once all butter is melted, let it crackle for 15 seconds while stirring, then remove from heat and pour into powdered sugar. Whisk until very smooth. Let cool for about 10 minutes, whisking very couple of minutes, then pour over the cooled cake and spread it out evenly. Set the cake aside in a cool dry place for the icing to set and serve!
STEP-BY-STEP INSTRUCTIONS (watch the video above for a full tutorial)
EXPERT BAKING TIPS FOR STRAWBERRY CAKE
- Use the nicest fresh strawberries you can find. This cake is best when strawberries are in season. I make this cake when after I go strawberry picking ever year straight from the farm and it is brilliant.
- Use room temperature ingredients. Since this is a simple dump and mix (almost one bowl) method, there is minimal mixing steps involved so it is important to have all ingredients at the same temperature (not cold!) in order to help them blend evenly together.
- Sift the dry ingredients. This is optional, but it will minimize the amount of mixing needed to combine the ingredients evenly so that you do not over-mix the batter.
- Do not over-mix the batter. Once the flour is combined then the batter is ready for baking. You can use a whisk and mix by hand if you are concerned about over-mixing.
RECIPE FAQ
I highly recommend using a blend of oil and butter for this recipe because the oil will blend easier into the batter for a more even rise and a softer texture.
If you make this recipe using ½ cup total oil, the cake will be very soft but the flavor will be a bit more bland.
Cake will be moist if you do not add too much flour and you bake it until it is just done (ex. not over-baked). The right amount of sugar is also important for this cake recipe since it is a one-bowl method and sugar will help interfere with gluten formation as you are mixing in the flour.
If your cake turns out dense, then it could be a couple of things: you over-mixed the batter, or your raising agents are not active. Make sure to use fresh baking powder and baking soda. Also, be very gentle with mixing and stop once the flour is just incorporated.
Too much flour and not enough sugar is the main reason why cake can turn out dry and dense. It is important to have the right proportions of liquid to dry ingredients in a one bowl cake recipe.
I really recommend using plain yogurt for this recipe (2-5% fat) because it gives the perfect amount of fat and acidity, however you can make this cake with Greek yogurt or sour cream. The texture will just be slightly firmer from the higher protein content.
You can use either! Since the berries are getting cooked down into a compote, it doesn't matter too much. You will be boiling off the excess moisture.
Yes, you can make this in two 8-inch round pans to make a layer cake and reduce the bake time by 3-5 minutes. The layers will be about 1-inch thick. Or, you can make this in one 9-inch round pan and add another 5-10 minutes to the bake time.
If you love cake and fruit, check out these recipes!
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Video
Strawberry Sheet Cake
Ingredients
Strawberry puree:
- 10 ½ oz (300g) fresh strawberries, washed and hulled
- 2 tablespoon (25g) granulated sugar
Strawberry Cake batter:
- 1 ½ cups (215g) all purpose flour
- 1 ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (200g) granulated sugar
- 2 large egg whites, at room temperature
- ½ cup (120ml) full fat sour cream
- ⅓ cup (80ml) oil
- 1 ½ teaspoon (7ml) pure vanilla extract
- 1 ¼ cups (300ml) prepared strawberry puree
- 3 drops red food coloring (optional)
Strawberry Icing:
- 4 tablespoon (60ml) prepared strawberry puree
- ½ cup (113g) unsalted butter
- 2 cups (240g) powdered confectioner's sugar
- ½ teaspoon pure vanilla extract optional
Instructions
- Preheat the oven to 350°F. Line a 13x9-inch metal baking pan with parchment paper.
- First make the strawberry puree. Combine washed and hulled strawberries with 2 tablespoons of sugar in a blender and puree until quite smooth. Reserve 4 tablespoons for the icing and set aside. You should have just under 1 ¼ cups (300ml) of puree left for the cake batter.
- Combine dry ingredients. Sift in flour, baking powder, baking soda and salt into a large bowl and whisk until very well evenly blended. Add sugar and whisk again to combine.
- Combine wet ingredients. Combine egg whites, sour cream, oil and vanilla in a medium bowl and whisk until completely smooth. Add food coloring if you choose to use it. Pour this sour cream mixture into the bowl with dry ingredients. Pour in the 1 ¼ cups (300ml) strawberry puree and fold it all together until evenly combined and there are no dry patches of flour. Do not over-mix the batter.
- Spread the batter evenly into prepared pan bake for 20-25 minutes until evenly risen, lightly golden/pink and a skewer inserted into the center comes out clean. Transfer pan to a wire rack and let cool for 10 minutes before transferring the cake to the rack to cool completely.
- Make the icing. Place powdered sugar into a large bowl. Combine strawberry puree and butter in a saucepan and bring to a simmer. Once all butter is melted, let it crackle for 15 seconds while stirring, then remove from heat and pour into powdered sugar. Whisk until very smooth. Let cool for about 10 minutes, whisking very couple of minutes, then pour over the cooled cake and spread it out evenly. Set the cake aside in a cool dry place for the icing to set and serve!
Michelle A Williams
I would looooove it if you could just tell me how many times to increase a cake recipe for a full sheet tray with stretcher bars! I work in a professional kitchen and I'd bake this today!!
christina.marsigliese
Hi Michelle! I would try increasing the recipe 2.5 times.