Strawberry Sheet Cake with Strawberry Cream Cheese Frosting
This strawberry sheet cake is soft, fluffy, and packed with real strawberry flavor in every bite. Fresh strawberry puree is used in both the cake and frosting, giving it a naturally sweet berry taste and a beautiful pink hue!
Servings: 12 people
Calories: 713kcal
Ingredients
Strawberry Puree
- 2 ½ cups (415 g) fresh strawberries*
Cake
- 1 cup (2 sticks / 227 g) unsalted butter, room temperature
- 2 cups (400 g) granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 3 cups (375 g) all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup strawberry puree
- 2 cups (332 g) fresh strawberries, diced, or frozen (thawed)
Strawberry Cream Cheese Frosting
- ½ cup (1 stick / 113 g) unsalted butter, room temperature
- 4 ounces (½ package) cream cheese, room temperature
- 4 cups (500 g) confectioners’ sugar
- ¼ cup strawberry puree
- 1 teaspoon vanilla extract
- 1 pinch kosher salt
Instructions
Strawberry Puree
- Blend strawberries until completely smooth. You should end up with about 1 ½ cups of puree. You’ll use 1 cup in the cake, about ¼ cup for brushing the warm cake, and ¼ cup in the frosting. Set aside until ready to use.
Cake
- Preheat oven to 350°F. Grease and flour a 9×13-inch baking dish or line with parchment paper.
- In a large bowl, beat butter and sugar together until light and fluffy, about 3 to 4 minutes.
- Add eggs one at a time, mixing well after each addition. Scrape down the bowl as needed, then mix in the vanilla.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- With the mixer on low speed, add the dry ingredients in alternating additions with 1 cup strawberry puree, beginning and ending with the dry ingredients. Mix just until combined.
- Gently fold in the diced strawberries.
- Spread batter evenly into the prepared pan. Bake for 38 to 45 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- While the cake is still warm, brush the top with the reserved strawberry puree. Let cool completely in the pan.
Strawberry Cream Cheese Frosting
- Beat butter and cream cheese together until smooth and creamy. Gradually add confectioners’ sugar, then mix in strawberry puree, vanilla, and salt until fluffy and spreadable. Adjust consistency with a little more sugar if needed.
- Spread evenly over the cooled cake.
Notes
*If using frozen strawberries, thaw them completely first. Because frozen berries release more liquid, it’s best to simmer them for 5 to 10 minutes over medium heat to reduce excess moisture. Let them cool completely, then blend into a puree. This helps keep the cake texture and frosting consistency from becoming too thin.
Nutrition
Serving: 1piece with frosting | Calories: 713kcal