Description
This Fresh Strawberry Sheet Cake Recipe is soft, tender, and bursting with fresh strawberry flavor. Perfect for family gatherings, birthdays, or afternoon tea, it’s easy to make and full of love.
Ingredients
Scale
- 2 cups fresh strawberries, hulled and chopped
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- ½ cup strawberry puree
- ½ cup powdered sugar (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a 9×13-inch pan with parchment.
- Mash strawberries until mostly smooth.
- Whisk together flour, baking powder, baking soda, and salt.
- Cream butter and sugar until fluffy.
- Beat in eggs and vanilla.
- Alternate adding dry ingredients and buttermilk to butter mixture.
- Fold in strawberry puree, then chopped strawberries.
- Pour batter into pan, smooth top, optionally sprinkle powdered sugar, and bake 35–40 minutes.
- Cool 15 minutes, then transfer to a wire rack.
Notes
- Use ripe strawberries for best flavor.
- Room temperature butter and eggs make a tender cake.
- Optional toppings: powdered sugar, whipped cream, or vanilla ice cream.
- Can freeze slices for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg