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A slice of fresh strawberry cake with buttercream and fresh strawberries on top.
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Fresh Strawberry Sheet Cake

Packed with real strawberry flavor, this homemade strawberry sheet cake is made with fresh strawberry reduction and freeze-dried strawberries for a rich, fruity taste in every bite.
Prep Time30 minutes
Cook Time55 minutes
Total Time1 hour 25 minutes
Course: Dessert
Cuisine: American
Servings: 12
Author: Julie Maestre

Equipment

  • 9 x 13 baking dish
  • Electric mixer
  • large bowl
  • Rubber Spatula
  • Blender or Food Processor

Ingredients

For The Cake

  • 1 pound strawberries hulled and chopped (about 3 cups)
  • 1 teaspoon lemon juice
  • 2 tablespoons granulated sugar depending on berry sweetness
  • 2 ¾ cups all-purpose flour spooned and leveled
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon Kosher salt
  • ¾ cup unsalted butter softened
  • 1 ½ cups sugar
  • 4 large eggs room temperature
  • 2 teaspoons vanilla bean paste or vanilla extract
  • ¾ cup buttermilk room temperature
  • 2-3 drops red or pink food coloring optional

Frosting

  • 1 cup unsalted butter softened
  • 4 cups powdered sugar
  • ¼ cup freeze-dried strawberries powder
  • ¼ cup whole milk
  • 1 teaspoon vanilla bean paste or vanilla extract
  • ¼ teaspoon Kosher salt
  • 2-3 drops red or pink food coloring optional

Instructions

For the Strawberry Reduction

  • Place strawberries in a blender and blend until smooth.
  • To cook the strawberry puree, pour 2 tablespoons of sugar, the blended strawberries, and lemon juice in a saucepan and cook over medium heat, stirring frequently, until reduced to 1 cup. This typically takes between 20-30 minutes. It is perfectly reduced when it is a deep red color and thick enough to coat the back of a spoon yet is still pourable.
  • Remove from heat and transfer to a bowl to cool completely before using. You will only use ¾ of the cooled strawberry reduction for the cake.

For the Cake

  • Preheat oven to 350°F. Line a 9 x 13-inch baking pan with parchment paper and grease.
  • In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  • In a second bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
  • Beat in the eggs one at a time until fully incorporated. Mix in the vanilla extract and ¾ cup strawberry reduction.
  • Add 1/3 of the dry ingredients to the wet ingredients and mix. Then add 1/3 of the buttermilk to the wet ingredients and mix. Continue alternating the dry ingredients and the buttermilk into the wet ingredients. Mix just until combined. Avoid overmixing. Add food coloring for a nice pink color, if desired.
  • Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
  • Let cool in the pan for 15 minutes before turning out on a wire rack to cool completely before frosting.

For the Frosting

  • Blend the freeze-dried strawberries into a fine powder. Allow to sit for 1 minute before removing the lid to allow the powder to settle a bit.
  • In a large bowl, beat the butter until creamy. Add the powdered sugar and freeze-dried strawberry powder and beat on low, then increase speed and beat until fluffy for 2 minutes.
  • Add the milk, vanilla extract, and salt. Beat until incorporated. Add food coloring and blend to achieve the desired color.
  • Use an offset spatula to frost the cooled cake. Use a spoon to create pretty swirls in the cake. Top with fresh strawberries or crushed freeze-dried strawberries for a stunning look.
  • Note: another option for the strawberry frosting is to add up to ¼ cup of the remaining strawberry reduction and reduce the amount of heavy cream 1-2 tablespoons as needed for desired consistency.

Notes

  • Use room temperature ingredients for the best cake texture. 
  • Avoid overmixing the batter or over baking the cake. Be very careful not to over bake the cake, even one extra minute can make it dry.
  • Chilling the cake for 20-30 minutes before cutting helps set the frosting and makes cleaner slices. 
  • Use sweet and ripe strawberries for the best flavor.
  • If frosting is too thin, add a bit more powdered sugar to thicken it up.
  • If frosting is too thick, add a tablespoon of heavy cream at a time until it reaches desired consistency.

Nutrition

Calories: 670kcal | Carbohydrates: 95g | Protein: 6g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 332mg | Potassium: 242mg | Fiber: 2g | Sugar: 71g | Vitamin A: 1009IU | Vitamin C: 51mg | Calcium: 77mg | Iron: 2mg