Description
Strawberry sheet cake delivers pure summer joy straight from your kitchen to the table. Creamy frosting and fresh berries turn this simple dessert into a crowd-pleasing treat that everyone will adore.
Ingredients
Scale
Primary Cake Ingredients:
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 3 large eggs
- 1 cup whole milk
- 1.5 cups fresh strawberries
- 0.5 cup unsalted butter
Supporting Dry Ingredients:
- 2 teaspoons baking powder
- 0.5 teaspoons salt
Frosting Ingredients:
- 8 ounces (226 grams) cream cheese
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Warm your oven to precisely 350°F (175°C) and thoroughly coat a sheet pan with butter or non-stick spray.
- Combine 2 cups flour, 2 teaspoons baking powder, 1 ½ cups granulated sugar, and ½ teaspoon salt in a medium mixing bowl, whisking until completely uniform.
- Using an electric mixer, cream ½ cup unsalted butter until smooth and pale, then gradually incorporate granulated sugar until the mixture becomes light and fluffy.
- Add 3 large eggs one at a time, mixing thoroughly after each addition, then pour in 1 cup whole milk and blend until the batter appears completely integrated.
- Gently fold 1 ½ cups diced fresh strawberries into the batter, ensuring even distribution without overmixing.
- Transfer the batter into the prepared sheet pan, spreading it evenly with a spatula, and bake for exactly 25-30 minutes until a toothpick inserted in the center emerges clean.
- Remove the cake from the oven and allow it to cool completely at room temperature for approximately 1 hour.
- Prepare the frosting by beating 8 ounces softened cream cheese until completely smooth.
- Gradually add 3 cups powdered sugar and 1 teaspoon vanilla extract to the cream cheese, mixing until the frosting reaches a creamy, spreadable consistency.
- Once the cake has cooled, spread the frosting evenly across the surface using an offset spatula.
- Garnish with additional fresh strawberry slices if desired, creating an attractive presentation.
Notes
- Fresh strawberries make all the difference, so choose ripe, fragrant berries at peak season for maximum flavor.
- Dice strawberries small and pat them dry with paper towels to prevent excess moisture from making the cake soggy.
- Let the cake cool completely before frosting, or the cream cheese topping will melt and slide right off.
- For a gluten-free version, swap regular flour with a cup-for-cup gluten-free baking blend to keep the texture light and tender.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 370 kcal
- Sugar: 41 g
- Sodium: 190 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 52 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 65 mg