Description

This easy fresh strawberry sheet cake is a delightful, moist dessert bursting with sweet strawberry flavor, topped with a silky strawberry cream cheese frosting. Perfect for gatherings, this 9x13 inch cake combines fresh or frozen strawberries into a tender, flavorful batter and is finished with a luscious frosting and fresh strawberry decoration.

Ingredients

Scale

Strawberry Sheet Cake:

3/4 cup vegetable oil (170g)
1/4 cup unsalted butter, melted (56g)
1 1/2 cups granulated sugar (300g)
3 large eggs
2 tsp vanilla extract
1/3 cup milk (80g)
340g fresh or frozen strawberries (about 1 1/2 cups of puree)
2 3/4 cups all-purpose flour (360g)
2 tbsp cornstarch (20g)
3/4 tsp baking soda
1 tsp baking powder
1 tsp salt
Optional: few drops of pink gel food coloring

Strawberry Cream Cheese Frosting:

12 oz cream cheese, room temperature (340g)
1/3 cup strawberry jam of choice (80g)
1/4 cup granulated sugar (60g)
1/3 cup heavy cream (80g)
Pinch of salt

Assembly & Decoration:

Fresh strawberries to taste, sliced

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Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit (conventional, no fan). Line a 9x13 inch baking pan with parchment paper to prevent sticking and ensure easy removal.
Mix Wet Ingredients: In a large bowl, combine the vegetable oil, melted butter, granulated sugar, eggs, and vanilla extract. Beat the mixture with an electric mixer for about 2 minutes until smooth and creamy.
Prepare Strawberry Puree: Using a food processor or blender, blitz the fresh or thawed strawberries until you reach a puree consistency. If you prefer texture, blend less to leave some small chunks.
Combine Wet Mixtures: Add the strawberry puree and milk to the wet ingredients bowl. Whisk together gently until fully incorporated.
Sift and Add Dry Ingredients: Sift together all-purpose flour, cornstarch, baking powder, baking soda, and salt. Gradually add these to the wet ingredient mixture, gently whisking with a hand whisk until just combined and no lumps remain. Avoid overmixing to keep the cake tender.
Add Food Coloring: If desired, add a few drops of pink gel food coloring to the batter and fold gently to incorporate an even color.
Bake the Cake: Pour the batter evenly into the prepared 9x13 inch pan. Bake in the preheated oven for 30 minutes. Test doneness by inserting a toothpick into the center—there should be moist crumbs but no wet batter. Avoid overbaking to keep the cake moist.
Cool the Cake: Remove the cake from the oven and let it cool completely at room temperature before frosting.
Prepare Frosting: In a bowl, combine room temperature cream cheese, strawberry jam, granulated sugar, heavy cream, and a pinch of salt. Whisk on medium-low speed until the mixture is smooth and lump-free, forming a silky frosting. Do not overmix to avoid a runny texture.
Decorate the Cake: Once the cake has cooled, remove it carefully from the pan or leave it in if preferred. Spread the cream cheese frosting evenly over the top. Decorate with sliced fresh strawberries as desired.
Serve and Store: Slice and serve the cake at room temperature for best flavor. Store any leftovers in the refrigerator to maintain freshness.

Notes

This recipe produces a light layer of cream cheese frosting; increase frosting quantities if you prefer a thicker layer.
If using frozen strawberries, allow them to thaw at room temperature for 30 minutes before pureeing.
For a more even pink color, use gel food coloring instead of liquid to avoid altering the batter consistency.
The cake is best consumed on the same day or within 2 days refrigerated to maintain freshness and moisture.
Use parchment paper lining for easy cake removal and to prevent sticking.

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 320 kcal
Sugar: 28 g
Sodium: 230 mg
Fat: 18 g
Saturated Fat: 7 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 34 g
Fiber: 1.5 g
Protein: 4 g
Cholesterol: 55 mg