Description
This Strawberry Sheet Cake with Cream Cheese Frosting is a tender, moist cake bursting with fresh strawberries and topped with creamy, tangy frosting. Perfect for family gatherings, birthdays, or an everyday sweet treat, it’s easy to bake and even easier to share.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- ¾ cup brown sugar, packed
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup buttermilk
- 1 ½ cups fresh strawberries, finely chopped
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 2–3 tbsp heavy cream (optional)
Instructions
- Preheat oven to 350°F (175°C) and prepare a 9×13-inch pan.
- Whisk flour, baking powder, soda, and salt; set aside.
- Cream butter and sugars until light and fluffy.
- Beat in eggs one at a time and vanilla.
- Alternate adding dry ingredients and buttermilk to the batter.
- Fold in chopped strawberries gently.
- Pour into pan and bake 35–40 minutes.
- Cool completely on wire rack.
- Beat cream cheese and butter; gradually add powdered sugar and vanilla. Add cream if needed.
- Frost cooled cake and optionally decorate with fresh strawberries.
Notes
Use room temperature ingredients for smoother batter. Fold strawberries gently to avoid watery cake. Cake can be stored in the fridge for 4 days or frozen unfrosted for 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28
- Sodium: 150
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 1
- Protein: 4
- Cholesterol: 65