Description
Bright, fluffy, and bursting with flavor, this Homemade Strawberry Lemon Sheet Cake combines tender cake, juicy fresh strawberries, and a tangy lemon cream cheese frosting. Perfect for birthdays, family gatherings, or sunny weekend treats.
Ingredients
Scale
- 250g all-purpose flour
- 200g granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 120ml vegetable oil
- 2 large eggs
- 120ml buttermilk
- 2 tsp vanilla extract
- Zest of 1 large lemon
- 200g fresh strawberries, chopped
- 200g cream cheese, softened
- 100g unsalted butter, softened
- 300g icing sugar
- 1 tsp vanilla extract
- 1 tsp lemon juice
- Optional: few drops pink food coloring
Instructions
- Preheat oven to 180°C (350°F). Grease and line a 9×13-inch sheet pan.
- Wash, hull, and chop strawberries; pat dry.
- Whisk dry ingredients: flour, sugar, baking powder, baking soda, salt.
- Mix wet ingredients: oil, eggs, buttermilk, vanilla, lemon zest.
- Combine wet and dry ingredients until just mixed. Fold in strawberries gently.
- Pour batter into prepared pan and bake 30–35 minutes or until toothpick comes out clean.
- Cool completely before frosting.
- Beat cream cheese and butter until fluffy. Gradually add icing sugar, vanilla, and lemon juice. Optional: add food coloring.
- Frost cooled cake and garnish with fresh strawberries.
Notes
Use room-temperature ingredients for smooth batter and frosting. Fold strawberries gently to maintain texture. Bake until toothpick comes out clean. Store in fridge for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg