Fresh Strawberry Sheet Cake
Servings 15 people
Strawberry Sheet Cake is made from scratch by pairing fresh, juicy strawberries with pantry staple ingredients, ready in under an hour! The perfect summertime dessert to share with friends and family!
Ingredients
Strawberry Puree (Make Day Before For Best Results)
- 4 cups strawberries fresh or frozen (thawed), hulled
- ¼ cup granulated sugar 50g
- 1 tablespoon lemon juice
Cake
- 3 cups all-purpose flour 290g
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ cup salted butter 113g, room temperature
- ½ cup vegetable oil
- 1¼ cups granulated sugar 250g
- 1 teaspoon vanilla extract
- 3 large eggs room temperature
- 1 cup strawberry puree from recipe above
- ½ cup sour cream room temperature
Strawberry Buttercream
- 1 cup salted butter 227g, room temperature
- 3 cups powdered sugar
- 4 tablespoons strawberry reduction from recipe above
Instructions
Strawberry Puree (Make Day Before For Best Results)
- Add the strawberries to a medium pot with the sugar and lemon juice and cook over medium heat, stirring often to avoid boiling. Once this mixture begins to boil, reduce heat down to medium-low. Stir often and the strawberries will continue to break down. Use an emulsion blender for a smoother puree.
- Allow this mixture to reduce by about half, this will take 20 to 30 minutes. If you are making this the day before, keep it in the fridge overnight - make sure to remove it an hour before adding it to the batter so it comes to room temperature. When the reduction is finished, remove it from the heat and allow it to come to room temperature before adding it to the recipe.
Strawberry Cake
- Preheat the oven to 350°F. If you plan to remove the whole cake from the pan, line the pan with parchment paper and spray it with non-stick spray. If you are planning to leave the cake in the pan, just spray it with non-stick spray.
- In a large bowl, whisk together the flour, baking powder, and baking soda. Set aside.
- Using a handheld or stand mixer, fitted with a paddle attachment, beat the butter until it is smooth and creamy.
- Beat in the oil, then gradually add in the sugar and beat until smooth.
- Mix in the vanilla extract and then add the eggs one at a time, mixing between each one.
- Then gradually mix in the strawberry reduction and sour cream. Do not overbeat the mixture.
- Add the flour mixture and beat just until combined.
- Pour the batter into the prepared baking pan and bake the cake for 25 to 30 minutes or until a toothpick inserted comes out clean.
- Place the pan on a cooling rack and allow it to cool completely before frosting.
Strawberry Buttercream
- Prepare the frosting by beating the butter until light and creamy.
- Gradually beat in the powdered sugar.3 cups powdered sugar, 1 cup salted butter
- Then add the strawberry reduction until the desired consistency is reached.4 tablespoons strawberry reduction
Nutrition
Calories: 466kcal | Carbohydrates: 67g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 199mg | Potassium: 169mg | Fiber: 1g | Sugar: 46g | Vitamin A: 672IU | Vitamin C: 23mg | Calcium: 52mg | Iron: 2mg
Find it online: www.sugarandsoul.co/strawberry-sheet-cake/