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strawberry sheet cake

Fresh Strawberry Sheet Cake

  • Author: Elizabeth Buuck
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour
  • Yield: 1 Sheet Cake 1x

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
  • 24 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. 

Keywords: fresh strawberry cake, strawberry buttercream, fresh strawberry desserts