Luscious Strawberry Sheet Cake

Prepare to fall in love with what I confidently call the **ultimate strawberry sheet cake**! This isn’t just any strawberry cake; it’s a true celebration of authentic strawberry flavor, wrapped in a cloud of creamy, dreamy frosting and boasting a perfectly moist, tender texture. If you’ve been searching for that quintessential homemade strawberry cake that truly tastes like fresh strawberries, your quest ends here. It’s destined to become your new go-to recipe for any occasion, simple enough for a weeknight treat yet impressive enough for a special gathering.

For those who adore the vibrant taste of strawberries, you’ll also cherish these delightful coconut strawberry cupcakes and this comforting strawberry crumb cake.

Why You’ll Love This Authentic Strawberry Sheet Cake

This strawberry sheet cake, specifically designed as a convenient quarter sheet cake, encapsulates everything you could ever desire in a fruit-forward dessert. Creating a strawberry cake with genuinely intense strawberry flavor, free from artificial additives, has long been a challenge for bakers. But after extensive testing and refinement, I’ve cracked the code to deliver an experience that will truly amaze your taste buds.

The Secret to Unforgettable Strawberry Flavor: Puree Reduction

What truly sets this strawberry cake apart from all others is the ingenious technique of a strawberry puree reduction. Whether you opt for fresh, ripe strawberries or frozen ones (which can sometimes offer more consistent sweetness out of season), the magic happens when you slowly simmer the strawberry puree until it reduces significantly. This process masterfully concentrates the natural sugars and robust flavor of the strawberries, while simultaneously evaporating excess moisture that could otherwise compromise the cake’s delicate texture. This reduction is the cornerstone of its exceptional taste.

During my recipe development, I initially experimented by incorporating unreduced strawberry puree directly into the batter. While the cake was certainly moist and pleasant, the strawberry essence was notably subtle, almost an afterthought. I was determined to achieve a bold, authentic strawberry punch without resorting to artificial flavorings or the added sweetness and altered texture that jams often introduce. The puree reduction, though it adds a brief step to the preparation, is absolutely worth the effort. It infuses the cake with a depth of real strawberry flavor that is simply unattainable through any other method. The result is a vibrant, unmistakable strawberry presence in every single bite.

If, for any reason, you choose to bypass this crucial reduction step, you’ll still achieve a beautifully moist and soft cake. However, be prepared for a less pronounced strawberry flavor. For the full, sensational strawberry experience, trust the reduction! Furthermore, the accompanying silky, creamy frosting is also bursting with a potent strawberry punch, creating a harmonious flavor profile throughout the entire cake.

A Masterclass in Texture: Moist, Tender, and Fluffy

Beyond its incredible flavor, this recipe is also a triumph in texture. I’ve carefully balanced ingredients to ensure a cake that is supremely tender and moist. The incorporation of buttermilk is key to its tenderness, reacting with the leavening agents to create a finer crumb and subtle tang. Meanwhile, a touch of neutral oil guarantees unparalleled moistness, ensuring the cake remains soft and delectable for days. The careful combination of these elements, along with a precise mixing technique, culminates in the fluffiest, lightest, and most irresistibly moist strawberry cake you will ever have the pleasure of tasting.

Essential Ingredients for Your Perfect Strawberry Cake

Crafting this phenomenal strawberry sheet cake relies on a handful of pantry staples combined with the star ingredients: fresh and freeze-dried strawberries. Let’s break down what you’ll need to achieve the best strawberry cake you’ve ever tried.

You’ll find detailed quantities and step-by-step instructions conveniently listed in the recipe card below.

• Fresh Strawberries: The foundation of our cake’s flavor. Seek out plump, vibrantly colored, and truly ripe strawberries. When fresh strawberries are out of season or lacking in sweetness, opting for frozen strawberries can actually yield superior results, as they are typically picked at peak ripeness. Don’t discard slightly soft strawberries for this recipe; since they will be pureed, their appearance matters less than their flavor. Just remember to trim any bruised sections before pureeing.
• Freeze-Dried Strawberries: This is a secret weapon for the frosting! To achieve an incredibly robust strawberry flavor in your frosting without introducing additional moisture (which can ruin the texture of buttercream), freeze-dried strawberries are indispensable. With all their water removed, they are pure, concentrated strawberry goodness, delivering an intense burst of fruit flavor.
• All-Purpose Flour: Standard plain flour, also known as all-purpose flour, provides the structural base for our cake. You can also substitute with cake flour if preferred.
• Cornflour / Cornstarch: To emulate the tender crumb of cake flour without needing to keep it on hand, I add a small amount of cornflour (cornstarch). This simple addition helps to weaken the gluten development in the plain flour, resulting in a wonderfully soft and tender cake crumb.
• Granulated Sugar: A single type of sugar is all you’ll need for both the cake and the frosting. I typically use white caster sugar (superfine sugar) for its fine texture that dissolves beautifully, but regular white granulated sugar works perfectly well too.
• Large Eggs: Ensure your eggs are at room temperature. Free-range eggs are always a great choice if available. Room temperature eggs emulsify better with fats, leading to a smoother batter and a lighter cake.
• Buttermilk: This tangy ingredient is crucial for adding both moisture and an incredible tenderness to the cake. Its acidity also reacts with baking soda to create lift and a finer crumb.
• Unsalted Butter: We use unsalted butter for both the cake and the frosting, allowing you to control the overall salt content of your bake. Make sure it’s softened for optimal creaming.
• Pure Vanilla Extract: The classic pairing of vanilla with strawberry creates a truly lovely and harmonious flavor profile, enhancing the fruit’s natural sweetness.
• Baking Powder and Baking Soda: This dynamic duo of leavening agents is used to ensure maximum lift and an exceptionally fluffy cake texture. They work together to create the perfect rise.
• Salt: Just a pinch of salt is vital for balancing the sweetness and enhancing all the other flavors in both the cake and the frosting.
• Vegetable Oil: A neutral-flavored oil, such as sunflower oil or a very light olive oil, contributes significantly to the cake’s moistness, keeping it tender and fresh for longer.
• Whole Milk: Used in the ermine frosting, whole milk helps to create that signature creamy, silky-smooth texture that makes this frosting so irresistible.

Crafting Your Dream Strawberry Sheet Cake: A Step-by-Step Guide

Ready to discover how to bake the best strawberry cake, bursting with genuine strawberry flavor? Don’t even think about skipping the very first step – it’s where the magic begins!

For detailed quantities and precise instructions, refer to the recipe card below.

1. Puree and Reduce the Strawberries: This is the most crucial step for achieving intense strawberry flavor. Begin by blending your fresh strawberries into a smooth puree. Then, push this puree through a fine-mesh strainer into a medium saucepan; this removes any seeds and ensures a silky-smooth texture for your cake. Next, gently cook the puree over low-medium heat, allowing it to simmer for approximately 15-20 minutes. Stir frequently to prevent sticking, until the puree becomes very thick and reduces to about half a cup. While technically you could omit this step, I strongly advise against it, as the cake will lack a discernible strawberry flavor without this concentration.

A helpful suggestion from reader Kim: reserve about 3 teaspoons of this glorious strawberry reduction to use in the frosting as a fantastic alternative to freeze-dried strawberries. Thanks, Kim!

2. Prepare Dry Ingredients: In a medium mixing bowl, combine and whisk together the flour, cornflour (cornstarch), baking powder, baking soda, and salt. Whisking ensures these dry ingredients are thoroughly combined and aerated, which contributes to a lighter cake. Set this mixture aside.
3. Cream Wet Ingredients: In a large bowl (preferably using a stand mixer with a paddle attachment or an electric handheld mixer), cream together the softened butter, vegetable oil, and granulated sugar. Beat on medium speed for about 2-3 minutes until the mixture is visibly pale and wonderfully creamy. Next, add the large eggs one at a time, beating well after each addition until fully incorporated and smooth. Scrape down the sides of your bowl frequently to ensure everything is evenly mixed. In a separate small jug, whisk together your cooled strawberry puree reduction, buttermilk, and vanilla extract.
4. Combine the Batter: Now, we’ll alternate adding the dry and wet mixtures to prevent overmixing. Add one-third of the flour mixture to the creamed butter mixture and beat on low speed, or gently stir, until *just* combined. Follow this with half of the buttermilk mixture, mixing until it’s barely incorporated. Repeat this process: add another third of the flour, mix until just combined, then the remaining buttermilk mixture, and finally the last third of the flour. For these last two additions, I recommend folding them in with a spatula rather than using the mixer, which further prevents overbeating and ensures a tender cake. Overmixing develops gluten, leading to a tough cake.
5. Bake to Perfection: Gently pour the luscious batter into your prepared 9×13 inch baking pan, spreading it evenly. For a flatter cake surface, you can slightly depress the center of the batter; this helps to counteract the natural tendency of cakes to rise more in the middle. Bake in a preheated oven for approximately 28-32 minutes, or until a wooden toothpick inserted into the center emerges with just a crumb or two attached. Avoid overbaking, as this can dry out your cake.

While I prefer using a stand mixer with its paddle attachment for consistent results, you can absolutely achieve this cake’s perfection with an electric handheld mixer and a spacious mixing bowl. Just be mindful of the mixing times.

How to Master Strawberry Ermine Frosting: The Ultimate Creamy Topping

Ermine frosting – oh, how I adore it! Also known by names like cooked milk frosting, flour buttercream, or milk and flour frosting, its unique method often raises eyebrows due to the flour and sometimes granulated sugar involved. Yet, I promise you, this is unequivocally the most wonderfully inventive and delightful frosting ever created. Once you try it, you’ll understand its magic.

Here’s why ermine frosting will change your frosting game:

• Silky Smooth Perfection: Say goodbye to any hint of graininess. This frosting is unbelievably smooth.
• Ultra Creamy Texture: It has a luxurious, melt-in-your-mouth creaminess that traditional buttercreams often lack.
• Subtly Sweet: Significantly less sweet than most conventional frostings and buttercreams, allowing the true flavors (in this case, strawberry!) to shine.

So, how do we create this culinary marvel?

Refer to the recipe card below for complete instructions.

1. Craft the Flour Paste (Roux): This is the foundation of ermine frosting. In a small saucepan, whisk together the milk, flour, and half of the sugar until the mixture is completely smooth. Place this over low-medium heat and continue whisking constantly. You’ll cook it until it thickens into a consistency resembling a very thick pudding or custard. At this stage, you might feel a pang of doubt, but please trust the process! Immediately transfer this hot paste to a bowl and press plastic wrap directly onto its surface to prevent a skin from forming. Now, it’s crucial to let this paste cool completely to room temperature. It should be neither warm nor cold when you proceed to the next step.
2. Cream Butter and Sugar: This step will look more familiar. In a large mixing bowl, beat together the softened butter and the remaining granulated sugar (or caster/superfine sugar, which I find works beautifully for its finer texture). Beat on medium-high speed for a good 3-4 minutes until the mixture is light, fluffy, and very creamy. Scrape down the sides of the bowl periodically to ensure even mixing.
3. Combine for Creaminess: Now for the magical part! Begin adding the cooled flour paste to the creamed butter and sugar mixture, one generous spoonful at a time. Beat on medium speed, ensuring each spoonful is fully incorporated before adding the next. Once all the paste has been added, continue beating the frosting on medium speed for an additional 4-5 minutes. Don’t be alarmed if at some point the frosting appears to “split” or look curdled; this is a normal phase in ermine frosting, and it will come back together beautifully with continued beating.
4. Infuse with Flavor: Once your frosting is light, fluffy, and cohesive, add the pinch of salt, vanilla extract, and the invaluable freeze-dried strawberry powder. Beat on low speed just until everything is thoroughly combined. The freeze-dried powder provides an incredible, concentrated strawberry flavor without adding any unwanted liquid, truly making it worth the investment.
5. Refine the Texture: Because ermine frosting can become quite aerated during the beating process, I find it incredibly helpful to use a spatula to press the frosting firmly against the sides of your mixing bowl a few times. This simple action helps to push out any larger air bubbles, resulting in an even silkier, smoother frosting that spreads like a dream.

I can promise you, despite the use of granulated sugar, this frosting will be as smooth as silk because the sugar fully dissolves during the cooking and beating process (unlike powdered sugar, which can sometimes leave a slight grittiness). And no, it won’t taste like flour! The flour flavor is completely cooked out during the initial paste preparation, leaving you with an exquisitely creamy, less-sweet, and perfectly flavored topping.

Storage and Serving Suggestions

This delectable strawberry sheet cake is remarkably good for days! You can store it in an airtight container in the refrigerator for 4-5 days. For optimal flavor and texture, allow slices to come to room temperature for about 30 minutes before serving. This allows the cake and frosting to soften slightly, enhancing their delightful qualities.

This cake also freezes beautifully. You can freeze individual slices, wrapped tightly in plastic wrap and then foil, or freeze the entire frosted cake after it’s firm, wrapped generously. Thaw frozen cake slices or the whole cake at room temperature for a few hours. Freezing is an excellent way to prepare ahead or enjoy your homemade treat whenever a craving strikes!

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More Irresistible Recipes You’ll Love

If you enjoyed this luscious strawberry sheet cake, be sure to explore these other fantastic recipes:

• Strawberry Crumb Cake
• Jam and Coconut Sponge
• Strawberry Sponge Cake
• Coconut and Raspberry Cake
• Lemon Ricotta Cake
• Fluffy Vanilla Cake from Scratch
• Classic Vanilla Tray Bake

Strawberry Sheetcake

Yield: 20 serves

Prep Time: 40 minutes minutes

Cook Time: 50 minutes minutes

0 minutes minutes

Total Time: 1 hour hour 30 minutes minutes

5 from 2 ratings

This strawberry sheetcake is a beautifully moist strawberry cake, filled with real fresh strawberry puree and topped with the creamiest, silky-smooth strawberry frosting you’ll ever try.

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Ingredients

FOR THE STRAWBERRY CAKE

• ▢ 260 g plain (all-purpose) flour (2 cups / 9.2oz)
• ▢ 35 g cornflour (cornstarch) (¼ cup / 1.2oz) (notes)
• ▢ 1 ½ teaspoons baking powder
• ▢ ½ teaspoon baking soda (bicarbonate of soda)
• ▢ ½ teaspoon salt
• ▢ ¼ cup vegetable oil (60ml)
• ▢ 300 g granulated sugar (1 ½ cups / 10.5oz)
• ▢ 113 g unsalted butter, softened (½ cup / 1 stick / 4oz)
• ▢ 3 large eggs, room temperature
• ▢ ¾ cup buttermilk, room temperature (180ml)
• ▢ 450 g fresh ripe strawberries (1lb)
• ▢ 2 teaspoons vanilla extract
• ▢ pink food colouring (optional)

FOR THE STRAWBERRY ERMINE FROSTING

• ▢ 1 cup whole milk
• ▢ ¼ cup plain (all-purpose) flour (33g / 1.2oz) (notes)
• ▢ 226 g unsalted butter, softened (1 cup / 2 sticks)
• ▢ 1 cup caster (superfine) sugar
• ▢ ¼ cup freeze dried strawberry powder (25-30g / 1oz) (or see notes 6)
• ▢ ½ teaspoon vanilla extract
• ▢ Pinch of salt
• ▢ Extra strawberries to decorate

For best results, always weigh ingredients where a weight is provided

Equipment

• ▢
  Stand mixer or handheld electric mixer
• ▢
  medium saucepan
• ▢
  spatula and mixing bowl

Instructions

 

• FOR THE STRAWBERRY SHEET CAKE: Place the fresh strawberries in a blender and blend until a smooth puree forms. Pass this puree through a fine-mesh sieve into a medium saucepan to remove seeds and ensure a smooth texture.
• Heat the strawberry puree over medium heat, allowing it to simmer for 15-20 minutes. Stir frequently to prevent sticking, continuing until the puree has significantly thickened and reduced to approximately half a cup. Transfer the reduced puree to a small bowl and allow it to cool to room temperature or just slightly warm. This cooling is essential for optimal batter consistency. (See notes for more detail).
• Preheat your oven to 180°C / 350°F (or 160°C for fan-forced ovens). Prepare a 9×13 inch baking pan by greasing it thoroughly and lining it with parchment paper. If your pan has low sides, extend the parchment paper an inch or so above the edges to provide extra protection against overflow.
• In a medium mixing bowl, whisk together the all-purpose flour, cornflour (cornstarch), baking powder, baking soda, and salt. Whisk vigorously for about 30 seconds to ensure all leavening agents are evenly distributed and the flour is aerated. Set aside.
• Using a large bowl and either an electric handheld mixer or a stand mixer fitted with a paddle attachment, beat together the softened unsalted butter, vegetable oil, and granulated sugar. Cream on medium speed for about 2 minutes, until the mixture is visibly pale and wonderfully creamy.
• Add the large eggs one at a time, beating well after each addition until fully incorporated and the mixture appears smooth. Remember to scrape down the sides of the bowl with a spatula periodically to ensure everything is evenly mixed.
• In a separate small jug or bowl, thoroughly combine the cooled strawberry puree reduction, room temperature buttermilk, and pure vanilla extract. Whisk until uniform.
• Now, begin to incorporate the dry and wet ingredients into the butter mixture alternately. Add one-third of the whisked flour mixture to the butter and egg mixture. Beat on low speed or stir gently until it is *just* combined. Follow this with half of the buttermilk mixture, mixing until it is *just* incorporated into the batter.
• Repeat the alternating process: add another third of the flour mixture, fold gently with a spatula until just combined. Then add the remaining buttermilk mixture, folding until just incorporated. Finally, add the last third of the flour mixture, folding gently until no streaks of flour remain. Avoid using the mixer for these final additions to prevent overmixing. If you are using pink food coloring, add a couple of drops with the last amount of buttermilk.
• Pour the prepared cake batter into your lined baking tin. Gently spread the batter evenly across the pan. For a flatter, more even cake surface after baking, you can create a slight dip in the center of the batter; this helps to encourage the edges to rise a bit more uniformly with the center.
• Bake for approximately 28 to 32 minutes. Begin checking for doneness 3-4 minutes before the suggested time by inserting a wooden toothpick into the center of the cake; it’s perfectly baked when the toothpick comes out with just a crumb or two attached, but no wet batter.
• FOR THE STRAWBERRY ERMINE FROSTING: In a small saucepan, whisk together the plain (all-purpose) flour, whole milk, and half of the caster (superfine) sugar until the mixture is completely smooth and free of lumps. Place the saucepan over a low-medium heat, and continue whisking constantly to prevent any lumps from forming. Cook until the mixture thickens significantly, reaching a consistency similar to a thick pudding or custard.
• Immediately transfer this cooked flour paste mixture to a clean bowl. To prevent a skin from forming on the surface, press a piece of plastic wrap directly onto the surface of the paste. Allow this mixture to cool completely to room temperature. This step is crucial, so do not proceed until the paste is no longer warm. (Refer to notes for cooling tips).
• In a large mixing bowl (using a stand mixer is ideal here), beat together the softened unsalted butter and the remaining half cup of caster sugar. Beat on medium-high speed for 3-4 minutes until the mixture is incredibly light, pale, and creamy. Scrape down the sides of the bowl several times during this process to ensure thorough mixing.
• Now, begin adding the completely cooled flour paste to the creamed butter and sugar mixture, one large spoonful at a time. Beat on medium speed, ensuring each spoonful is fully incorporated into the butter mixture before adding the next. This gradual addition helps to prevent the frosting from splitting.
• Once all the flour paste has been added, continue beating the frosting on medium speed for another 5-6 minutes. It’s common for the frosting to appear somewhat separated or curdled at some point; do not fret! Just keep beating, and it will miraculously transform into a beautiful, smooth, and almost whipped-cream-like consistency.
• Once the frosting has achieved that light, whipped, and un-split appearance, add the freeze-dried strawberry powder, vanilla extract, and a pinch of salt. Beat on low speed just until these flavorings are fully incorporated, then stop mixing immediately to avoid over-aerating.
• Optional Step for Extra Smoothness: To remove any larger air bubbles that may have developed and achieve an even silkier finish, use a spatula to press the frosting up against the sides of the mixing bowl a few times. This helps to eliminate air pockets and makes the frosting incredibly smooth and easy to spread.
• Once your strawberry sheet cake has completely cooled (this is vital!), generously spread the creamy strawberry ermine frosting over the top. Decorate with additional fresh strawberries for a beautiful and delicious finish.

Notes

1. Please note that I use a standard Australian 20ml tablespoon, which equates to approximately 4 teaspoons internationally. Adjust accordingly if your standard tablespoon is 15ml.
2. For the most accurate and consistent baking results, it is always recommended to weigh ingredients, especially flour and sugar, where a weight measurement is provided. Kitchen scales are inexpensive and greatly improve precision. If you do not have a scale, use the “spoon and level” method (lightly spoon flour into the measuring cup, then level with a straight edge) rather than scooping directly from the bag.
3. Oven temperatures can vary significantly. Always familiarize yourself with your own oven’s quirks. Begin checking your cake for doneness 3-4 minutes prior to the time suggested in the recipe to prevent overbaking.
4. The plain (all-purpose) flour and cornflour (cornstarch) combination can be directly substituted with an equal amount of cake flour if you prefer to use that.
5. The strawberry puree reduction must be cooled to roughly room temperature before combining with the other wet ingredients. If your buttermilk happens to be quite cold, a slightly warm puree is acceptable, as their temperatures will balance out upon mixing. However, avoid adding hot puree to your batter.
6. Freeze-dried strawberries: As a brilliant alternative if you don’t have or can’t source freeze-dried strawberries, reader Kim suggests using 3 teaspoons of the strawberry puree reduction in the frosting. This will still impart a lovely strawberry flavor. Thanks for the tip, Kim!
7. You can indeed make this cake without going through the strawberry puree reduction step. However, be aware that without the concentrated flavor, the strawberry taste in the cake will be very subtle, almost unnoticeable. If you choose to skip the reduction, you will only need about ⅓ cup of unreduced, strained strawberry puree for the cake batter.
8. It is absolutely vital to cool the milk and flour paste to room temperature before incorporating it into your creamed butter for the ermine frosting. While you can expedite the cooling process by placing the bowl in the fridge or freezer, ensure it reaches true room temperature before use—it should feel neither hot nor cold to the touch.

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Calories: 335kcal

Author: Marie Roffey

Course: Dessert

Cuisine: American

Have you tried this recipe?Don’t forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.