Description
This Moist Strawberry Buttermilk Sheet Cake is tender, fruity, and perfect for family gatherings. Made with fresh strawberries and rich buttermilk, it’s topped with a creamy strawberry cream cheese frosting for the ultimate comfort dessert.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup buttermilk, room temperature
- 1 cup fresh strawberry puree
- ½ cup unsalted butter, softened (frosting)
- 8 oz cream cheese, softened
- 3 cups powdered sugar
- ½ cup strawberry puree (frosting)
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and line 9×13-inch pan.
- Whisk flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugars until fluffy. Add eggs one at a time, then vanilla.
- Alternate adding dry ingredients and buttermilk to batter; fold in strawberry puree.
- Pour into pan, smooth top, bake 35–40 mins. Cool completely.
- Beat butter and cream cheese, add powdered sugar gradually, then strawberry puree and vanilla for frosting.
- Frost cooled cake and garnish with fresh strawberries.
Notes
Room temperature ingredients make a smoother batter. Don’t overmix the flour for tender texture. Cake can be made ahead or frozen unfrosted. Frosting can be stored in fridge up to 1 week.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg