“Made this cake for my daughter’s birthday and it was delicious. Yay for summer bdays!”

8 2 minutes read

This Strawberry Sheet Cake is a delightful and refreshing dessert, perfect for any gathering. Featuring a tender, moist cake infused with fresh strawberries, topped with a tangy and sweet cream cheese frosting bursting with even more strawberry flavor, it’s a true celebration of summer.

Strawberry Sheet Cake

Ingredients:

Cake:

Ingredient	Quantity
Cake flour	2 1/2 cups
Baking powder	2 teaspoons
Baking soda	1/2 teaspoon
Salt	1/2 teaspoon
Unsalted butter, room temperature	3/4 cup (1 1/2 sticks)
Sugar	1 1/2 cups
Egg whites, room temperature	5
Lemon juice	2 teaspoons
Vanilla extract	1 1/2 teaspoons
Greek yogurt	1/3 cup
Whole milk	1/2 cup
Strawberries, chopped or diced	1 cup

Frosting:

Ingredient	Quantity
Cream cheese, room temperature	1 (8 oz.) package
Unsalted butter, room temperature	1/2 cup (1 stick)
Powdered sugar	3 cups
Freshly squeezed lemon juice	2-3 tablespoons
Strawberries, diced	2/3 cup

Instructions:

Preheat Oven & Prep Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or a jelly roll baking sheet.
Combine Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
Cream Butter & Sugar: In a large bowl or the bowl of a stand mixer, cream together the room temperature unsalted butter and sugar for 3-4 minutes, until the mixture is light, fluffy, and lightened in color.
Combine Wet & Dry: Beat in the room temperature egg whites, Greek yogurt, and vanilla extract. Gradually mix in the prepared dry ingredients alternately with the whole milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to over-mix.
Fold in Strawberries & Bake Cake: Gently fold in the 1 cup of chopped or diced strawberries into the cake batter. The batter will be thick. Transfer the batter to the prepared 9×13-inch baking dish or jelly roll baking sheet, spreading it evenly. Place in the oven and bake for 30-40 minutes (if using a 9×13 dish) or 12-16 minutes (if using a jelly roll baking sheet), or until a toothpick inserted in the center comes out clean.
Cool Cake: Remove the cake from the oven and let it cool completely on a wire rack before frosting.
Prepare Frosting: While the cake bakes and cools, start the frosting. In a large bowl or the bowl of a mixer, beat the room temperature cream cheese and room temperature unsalted butter for 2-3 minutes, or until fluffy and smooth. Add the powdered sugar 1 cup at a time, beating until fully incorporated after each addition. Then, slowly mix in the freshly squeezed lemon juice until combined.
Add Strawberries to Frosting: Once combined, mix in the 2/3 cup of fresh, diced strawberries until thoroughly incorporated into the frosting.
Frost & Serve: Once the cake has fully cooled, spread the frosting on top in a nice, even layer. Slice, serve, and enjoy!