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Strawberry Sheet Cake
This 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.
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!
