Description

This Strawberry Sheet Cake with Whipped Frosting is soft, fluffy, and bursting with fresh strawberry flavor. Topped with a light whipped cream frosting, it’s perfect for family gatherings, birthdays, or cozy afternoon treats. A delightful, heartwarming dessert that’s easy to make and irresistible to everyone.

Ingredients

Scale

2 cups all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp pure vanilla extract
1 cup buttermilk
1 cup fresh strawberries, mashed
1–2 drops pink food coloring (optional)
1 cup heavy whipping cream
3 tbsp powdered sugar
½ tsp vanilla extract
Fresh strawberry slices for garnish

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Instructions

Preheat oven to 350°F (175°C) and line a 9×13-inch pan with parchment paper.
Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
Cream butter and sugar in a large bowl until light and fluffy.
Beat in eggs one at a time, then stir in vanilla extract.
Alternate adding dry ingredients and buttermilk, beginning and ending with dry ingredients. Mix until just combined.
Fold in mashed strawberries and food coloring gently.
Pour batter into the pan, smooth the top, and bake 30–35 minutes or until a toothpick comes out clean.
Cool completely before frosting.
Chill bowl and beaters, then whip heavy cream with powdered sugar and vanilla until soft peaks form.
Spread frosting over cooled cake and garnish with strawberry slices.

Notes

Use soft, not melted butter for a fluffy cake. Strain mashed strawberries for a smoother texture. Store in an airtight container in the fridge for up to 3 days. Freeze slices individually for up to 1 month. Brush cooled cake with strawberry syrup for extra moisture.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 24g
Sodium: 180mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1g
Protein: 4g
Cholesterol: 60mg