Description
Soft, pink strawberry sheet cake layered with creamy vanilla pudding and topped with luscious strawberry frosting. Perfect for birthdays, potlucks, or cozy family treats, this cake is simple, comforting, and full of love.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 cup buttermilk
- 4 large eggs
- 1 tsp vanilla extract
- 1 ½ cups fresh strawberries, diced
- 1 box (3.4 oz) instant vanilla pudding mix
- 2 cups whole milk
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ½ cup strawberry puree
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×13-inch pan.
- Whisk dry ingredients together.
- Cream butter and eggs; add vanilla extract.
- Alternate mixing in dry ingredients and buttermilk.
- Fold in diced strawberries.
- Bake for 30–35 minutes; cool completely.
- Mix pudding with milk; chill 5–10 minutes. Spread on cake.
- Beat butter, powdered sugar, strawberry puree, and vanilla for frosting.
- Frost pudding layer evenly; decorate with fresh strawberry slices.
Notes
- Use ripe strawberries for maximum flavor.
- Do not overmix the batter to avoid color bleeding.
- Chill frosting slightly if too soft for easier spreading.
- Store in an airtight container in the fridge for up to 4 days; freeze slices for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg