Description
This Strawberry Sheet Cake with Strawberry Syrup is a tender, moist, and flavorful dessert bursting with fresh strawberries. Perfect for family gatherings or weekend treats, it’s easy to make and full of summer sweetness.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup (170g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- 4 large eggs, room temperature
- 2 tsp pure vanilla extract
- 1 cup (240ml) buttermilk, room temperature
- 1 cup (240g) fresh strawberries, pureed
- For the syrup: 1 cup (200g) granulated sugar, 1 cup (240ml) water, 1 ½ cups (360g) fresh strawberries, sliced, 1 tsp lemon juice
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch pan.
- Whisk flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar, then add eggs one at a time. Stir in vanilla.
- Alternate adding flour mixture and buttermilk to the butter mixture.
- Fold in strawberry puree gently.
- Pour batter into pan and smooth the top. Bake 35–40 minutes.
- For syrup, simmer sugar, water, strawberries, and lemon juice for 10–15 minutes.
- Poke holes in the cake and pour warm syrup over.
- Cool completely before serving.
Notes
- Use room-temperature eggs and buttermilk for light texture.
- Simmer syrup gently to preserve fresh strawberry flavor.
- Store in airtight container for up to 5 days in the fridge.
- Freeze individual slices for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 28g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg