Description
Fluffy strawberry sheet cake and buttercream both made with fresh strawberries.
Ingredients
Scale
For the Fresh Strawberry Cake
- 3/4 C Unsalted Butter, at room temperature (1 1/2 Sticks)
- 2 C Granulated Sugar
- 4 TBSP Canola Oil (or vegetable oil)
- 4 Lg Eggs, at room temperature
- 3 C Cake Flour
- 4 tsp Baking Powder
- 1 tsp Salt
- 2 TBSP Strawberry Jello Powder
- 1 C Buttermilk, at room temperature
- 2 tsp Pure Vanilla Extract
- 1 C Fresh Strawberry Puree
For the Fresh Strawberry Buttercream
- 1 C Unsalted Butter, at room temperature (2 Sticks)
- 1 tsp Pure Vanilla Extract
- 1/4 tsp Salt
- 4 C Powdered Sugar
- 4 TBSP Fresh Strawberry Puree
- 2–4 TBSP Heavy Cream (to thin the buttercream to desired consistency)
Instructions
For the Fresh Strawberry Cake
- Preheat the oven to 350 and line a 9X13 pan with parchment paper (or nonstick spray)
- Puree and strain the strawberries. Set aside.
- In the bowl of a stand mixer, cream the butter, sugar, and oil for 5 minutes.
- Add the eggs, 1 at a time, until combined.
- In a separate bowl, whisk together the cake flour, baking powder, salt, and strawberry jello powder.
- In a liquid measuring cup (or any large cup) stir together the buttermilk, vanilla extract, and 1 C of strawberry puree.
- Alternate adding the flour mixture and the buttermilk mixture into the stand mixer bowl. Add in 5 total additions, starting and ending with the flour mixture. (So add 1/3 of the flour, then 1/2 of the buttermilk, and repeat until combined.)
- Pour the batter into the prepared pan and bake for 35-40 minutes. Let cool completely.
For the Fresh Strawberry Buttercream
- In the bowl of a stand mixer, beat the butter alone for 10 minutes, scraping down the bowl half way through.
- Add the salt and vanilla. Mix for 1 minute.
- Add the powdered sugar in 2 additions (2 cups at a time) and mix for 3 minutes after each addition.
- Add the strawberry puree and mix 1 minute.
- You can stop there, or add cream 1 TBSP at a time to reach your desired consistency.
- Spread the buttercream over the cooled cake in an even layer and serve.
Notes
- If you don’t have cake flour – you can use regular flour + cornstarch. For every 1 C of AP flour, sub in 2 TBSP of cornstarch. **This does not mean ADD 2 TBSP cornstarch.** To measure correctly – Use a 1 C measuring cup and put 2 TBSP cornstarch in the bottom. Then, using a spoon, scoop AP flour to fill the rest of the cup up, then level off with a butter knife.
- You can also bake this on a regular full sized sheet pan. The cake will be thinner – bake at 350 for 25-30 minutes, then check the center with a toothpick.
- For cupcakes – only use 2 tsp of baking powder instead of 4. And bake at 325 for 20-22 minutes.
