Description
This Fresh Strawberry Sheet Cake is tender, buttery, and bursting with juicy strawberries. Perfect for family gatherings or cozy afternoons, it’s easy to bake and full of homemade love.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 ½ cups fresh strawberries, hulled and diced
- ½ cup powdered sugar
- 2–3 tbsp strawberry juice or milk
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×13 inch pan.
- Sift flour, baking powder, baking soda, and salt.
- Cream butter and sugar until fluffy.
- Add eggs one at a time, then vanilla extract.
- Alternately fold in dry ingredients and buttermilk.
- Gently fold in diced strawberries.
- Bake for 35–40 minutes, until a toothpick comes out clean.
- Cool completely, then drizzle with strawberry glaze.
Notes
Fold strawberries gently to avoid crushing. Let cake cool completely before glazing. Store covered at room temperature or in the fridge. Perfect with whipped cream or ice cream.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 25g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg