Description
This Strawberry Sheet Cake with Strawberry Filling tastes like summer in every bite—soft, moist vanilla cake layered with a bright homemade strawberry filling and finished with a fluffy strawberry buttercream. It’s an easy crowd-pleaser for birthdays, picnics, and family gatherings, and it stays tender for days thanks to the fruity center. If you love fresh strawberries and simple homemade baking, this cake will become your new favorite celebration dessert.
Ingredients
- 3 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 cup whole milk, room temperature
- 1/2 cup sour cream, room temperature
- Strawberry Filling:
- 3 cups fresh strawberries, finely chopped
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 2 tablespoons water
- Strawberry Buttercream:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/2 cup strawberry puree (from fresh strawberries)
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (as needed)
Instructions
- Make the filling: Add chopped strawberries, sugar, cornstarch, lemon juice, and water to a saucepan. Cook over medium heat, stirring constantly, until thick and glossy (about 8–10 minutes). Remove from heat and cool completely.
- Prep oven and pan: Preheat oven to 175°C / 350°F. Grease and line a 13×18-inch sheet pan with parchment paper.
- Mix dry ingredients: Whisk flour, baking powder, baking soda, and salt in a bowl.
- Cream butter and sugar: Beat butter and sugar until pale and fluffy (2–3 minutes). Add eggs one at a time, mixing well after each. Mix in vanilla.
- Combine batter: Add dry ingredients in three additions, alternating with milk and sour cream. Mix gently just until combined—do not overmix.
- Bake: Spread batter evenly in the prepared pan. Bake 30–35 minutes, until a toothpick comes out clean. Cool completely in the pan.
- Make strawberry buttercream: Beat butter until creamy. Add powdered sugar gradually. Beat in strawberry puree and vanilla until fluffy. Add milk 1 tablespoon at a time if needed for a smooth, spreadable texture.
- Assemble: Carefully slice the cooled cake horizontally into two layers. Spread the cooled strawberry filling evenly over the bottom layer. Place the top layer back on.
- Frost and chill: Frost the top (and sides if desired) with strawberry buttercream. Chill 30 minutes for clean slices. Cut into squares and serve.
Notes
Use ripe, fragrant strawberries for the best flavor. Cool the filling completely before assembling, or it can melt the frosting and slide. If strawberries are very juicy, simmer the filling an extra 1–2 minutes for a thicker set. Make-ahead: bake the cake up to 1 day in advance (wrap tightly once cool) and refrigerate the filling. Storage: keep covered in the fridge up to 4 days; let slices sit at room temperature 15–20 minutes before serving for the softest texture.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 420
- Sugar: 45g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 85mg