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Old Fashioned Strawberry Sheet Cake in a pan on a white table from overhead.
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Old Fashioned Strawberry Sheet Cake

Old-Fashioned Strawberry Sheet Cake is a simple,fruit-filled dessert made with fresh strawberries baked right into a soft sheet cake. A warm milk soak is poured over the top while the cake is still hot, making it extra moist, tender, and almost pudding-like in the best way. It’s easy to make, feeds a crowd, and is perfect for spring and summer baking.
Prep Time20 minutes
Cook Time35 minutes
Cooling Time15 minutes
Total Time1 hour 10 minutes
Course: Dessert
Keyword: Old Fashioned Strawberry Sheet Cake
Servings: 12 people
Calories: 494kcal
Author: Amanda Rettke--iambaker.net

Ingredients

Cake

  • 2 ½ cups (312 g) all-purpose flour
  • ¾ cup (150 g) granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 6 large eggs, room temperature
  • 1 ¼ cups (272 g) vegetable oil
  • 2 ½ pounds fresh strawberries, washed, hulled, and diced (about 7 cups), divided

Topping

  • 1 ¼ cups (305 g) whole milk
  • 5 tablespoons unsalted butter
  • 5 tablespoons granulated sugar
  • Confectioners’ sugar, for dusting

Instructions

  • Preheat oven to 375°F. Lightly spray a 9×13-inch baking pan with nonstick spray or line with parchment paper for easy removal.
  • In a large bowl, whisk together flour, sugar, baking powder, and salt.
  • In a separate bowl, whisk together the eggs and vegetable oil until well combined. Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
  • Set aside about ¾ cup of the diced strawberries for the top of the cake. Gently fold the remaining strawberries into the batter.
  • Pour the batter into the prepared pan and spread evenly. Sprinkle the reserved strawberries over the top.
  • Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  • While the cake bakes, make the topping. In a small saucepan, combine milk, butter, and sugar. Heat over medium heat, stirring until the butter is melted and the sugar is fully dissolved. Do not boil. Keep warm.
  • Remove the cake from the oven and immediately poke holes all over the top using a fork or skewer.
  • Slowly pour the warm milk mixture evenly over the hot cake, allowing it to soak in.
  • Let the cake cool for 15 to 20 minutes before dusting generously with confectioners’ sugar. Serve warm or at room temperature.

Nutrition

Serving: 1piece | Calories: 494kcal