Description
This Strawberry Sheet Cake with Strawberry Purée is a soft, tender, and flavorful dessert perfect for family gatherings. Bursting with fresh strawberries, it’s easy to make and beautifully comforting.
Ingredients
Scale
- 250g unsalted butter, softened
- 200g granulated sugar
- 150g light brown sugar
- 4 large eggs
- 300g all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 120ml whole milk
- 120g strawberry purée
- 1 tsp vanilla extract
- 300g fresh strawberries, hulled
- 50g granulated sugar
- 1 tsp lemon juice
Instructions
- Preheat oven to 180°C (350°F) and line a 9×13-inch pan.
- Cream butter and sugars until light and fluffy.
- Add eggs one at a time, then vanilla.
- Whisk flour, baking powder, and salt in a separate bowl.
- Alternate adding dry ingredients and milk to the butter mixture, fold in purée.
- Pour into pan, smooth top, bake 35–40 mins.
- Blend strawberries with sugar and lemon juice; warm slightly.
- Drizzle purée over cake when slightly cooled.
Notes
Use fully ripe strawberries for best flavor. Cake keeps up to 4 days in the fridge or 2 months frozen. Optional: top with whipped cream or ice cream for indulgence.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg