Description
This homemade strawberry sheet cake tastes like a soft, sweet slice of summer. I fold real chopped strawberries into a tender, buttery cake, then finish it with a glossy strawberry glaze made from strawberry puree and powdered sugar. It bakes in one simple pan, serves a crowd, and feels perfect for birthdays, brunch tables, potlucks, or a cozy afternoon coffee moment. Every bite comes moist, fluffy, and full of fresh strawberry flavor—simple, comforting, and irresistibly pink.
Ingredients
- 2 1/2 cups (315 g) all-purpose flour
- 1 1/2 cups (300 g) granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (226 g) unsalted butter, melted and slightly cooled
- 2 large eggs, room temperature
- 1/2 cup (120 g) sour cream
- 1/2 cup (120 ml) whole milk
- 1 teaspoon vanilla extract
- 1 cup (150 g) fresh strawberries, finely chopped and patted dry
- 1/2 cup (120 ml) strawberry puree (blend fresh strawberries)
- Strawberry Glaze:
- 2 cups (240 g) powdered sugar
- 1/4 cup (60 ml) strawberry puree
- 1–2 tablespoons milk, as needed to thin
- Pinch of salt (optional, for balance)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch sheet pan and line it with parchment paper for easy lifting.
- In a large bowl, whisk together the flour, baking soda, and salt until evenly combined.
- In a second bowl, whisk the melted butter and granulated sugar until smooth and glossy.
- Add the eggs one at a time, whisking well after each addition.
- Whisk in the sour cream, milk, vanilla extract, and strawberry puree until the batter looks smooth and evenly pink.
- Add the dry ingredients to the wet ingredients and stir gently just until you no longer see streaks of flour. I stop as soon as it comes together to keep the cake soft.
- Fold in the chopped strawberries carefully so they spread through the batter without sinking in one spot.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs (not wet batter).
- Cool the cake completely in the pan before glazing. This helps the glaze set beautifully and prevents it from melting.
- Make the glaze: In a bowl, stir the powdered sugar and strawberry puree until smooth. Add milk 1 teaspoon at a time if needed until it becomes thick but pourable.
- Pour the glaze over the cooled cake and spread gently to the edges. Let it set for 20–30 minutes, then slice and serve.
Notes
Strawberries: Pat chopped strawberries dry with paper towels so extra moisture doesn’t make the cake heavy. If strawberries taste tart, add 1–2 teaspoons extra sugar to the puree.
Glaze texture: For a thicker, more opaque glaze, use less milk. For a thinner drizzle-style glaze, add a little more milk.
Make-ahead: Bake the cake a day ahead, cover tightly, and glaze the next day for the freshest look. You can also freeze the unglazed cake (well-wrapped) for up to 2 months, then thaw and glaze.
Storage: Store covered in the refrigerator for up to 4 days. Let slices sit at room temperature 15–20 minutes before serving for the softest texture.
Easy swap: No sour cream? Use full-fat Greek yogurt in the same amount.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/16 of cake)
- Calories: 320
- Sugar: 30g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg