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This Strawberry Frosted Strawberry Sheet Cake is a true celebration of fresh strawberries. With a moist, tender cake made from pureed strawberries and topped with a luscious strawberry buttercream frosting, it’s the perfect dessert to showcase the vibrant flavors of this beloved fruit. Whether it’s a family gathering or a special occasion, this cake is sure to impress with its delightful taste and beautiful presentation.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup milk
- 1 tsp vanilla extract
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup fresh strawberries, pureed (about 1 1/2 cups whole strawberries)
- 1/2 cup sour cream
For the Strawberry Frosting:
- 1 cup fresh strawberries, pureed (about 1 1/2 cups whole strawberries)
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- A pinch of salt
Directions
Start by preheating your oven to 350°F (175°C) and preparing a 9×13-inch baking pan by greasing it and lining it with parchment paper. Puree the fresh strawberries in a blender or food processor until smooth, ensuring you have enough for both the cake and frosting. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt, and then set this dry mixture aside.
In a large bowl, cream together the softened butter and granulated sugar using an electric mixer until the mixture is light and fluffy, about 3-4 minutes. Add the vegetable oil and continue to mix until combined. Incorporate the eggs one at a time, beating well after each addition, followed by the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the flour mixture, mixing until just combined. Gently fold in the strawberry puree and sour cream until everything is well incorporated.
Pour the batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Once done, allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
For the frosting, beat the softened butter in a large bowl until creamy. Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Once all the sugar is incorporated, add the strawberry puree, vanilla extract, and a pinch of salt. Continue beating the mixture until the frosting is light and fluffy.
Once the cake has cooled completely, spread the strawberry frosting evenly over the top. Slice and serve your Strawberry Frosted Strawberry Sheet Cake.
Tips:
- For an even stronger strawberry flavor, consider adding a layer of sliced fresh strawberries between the cake and frosting.
- If the frosting is too thick, you can add a tablespoon of milk to reach the desired consistency. If it’s too thin, simply add more powdered sugar.
- This cake is best enjoyed fresh, but it can be stored in an airtight container in the refrigerator for up to three days. Before serving, allow it to return to room temperature for the best texture and flavor.
