Description
This Old-Fashioned Strawberry Sheet Cake is a moist, tender dessert topped with creamy strawberry buttercream frosting. Perfect for family gatherings, birthdays, or cozy afternoon treats. Made with fresh strawberries and simple ingredients, this cake brings nostalgia and warmth with every bite.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 cup buttermilk
- 1 cup finely chopped fresh strawberries
- ½ cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar
- ½ cup fresh strawberry purée
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch pan.
- Whisk flour, baking powder, baking soda, and salt together.
- Cream butter and sugar until fluffy.
- Beat in eggs, one at a time, then add vanilla.
- Alternate adding dry ingredients and buttermilk to the butter mixture.
- Fold in chopped strawberries gently.
- Pour batter into pan and bake for 30–35 minutes.
- Cool completely before frosting.
- Beat butter for frosting until creamy, then add powdered sugar, strawberry purée, vanilla, and salt.
- Spread frosting evenly over cooled cake.
Notes
Use fresh or well-drained frozen strawberries. Brush warm cake with simple syrup for extra moisture. Cake can be made a day ahead; frost the next day. Store in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg