Description
This Strawberry Sheet Cake with Strawberry Filling is soft, moist, and packed with fresh strawberry flavor. Perfect for birthdays, family gatherings, or a cozy weekend treat, it’s a heartwarming dessert everyone will love.
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 vanilla extract
- 1 cup buttermilk
- 1 cup fresh strawberries, pureed
- 1 cup fresh strawberries, chopped (for filling)
- ¼ cup granulated sugar (for filling)
- 1 tsp lemon juice
- 1 tsp cornstarch
Instructions
- Preheat oven to 350°F (175°C) and prepare a 9×13-inch pan.
- Whisk together flour, baking powder, baking soda, and salt.
- Cream butter and sugar until fluffy, then beat in eggs and vanilla.
- Alternate adding flour mixture and buttermilk; fold in strawberry puree.
- Bake for 30–35 minutes; cool completely.
- Cook chopped strawberries, sugar, lemon juice, and cornstarch until thickened for filling.
- Spread filling on cooled cake or layer inside if slicing horizontally.
- Serve with powdered sugar or whipped cream if desired.
Notes
Use room-temperature butter for best texture. Frozen strawberries work if fresh aren’t available. Can bake a day ahead and add filling just before serving. Keeps in fridge up to 3 days; warm slices slightly before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg