Description

This Strawberry Sheet Cake with Strawberry Purée is soft, moist, and bursting with real strawberry flavor. Made with fresh blended strawberries for natural sweetness and a delicate pink crumb, this easy sheet cake is perfect for birthdays, spring gatherings, or afternoon coffee. Topped with creamy strawberry buttercream, every bite tastes fresh, fruity, and homemade.

Ingredients

Scale

2 ½ cups (310 g) all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup (225 g) unsalted butter, softened
1 ¾ cups (350 g) granulated sugar
4 large eggs
1 cup (240 ml) whole milk
1 teaspoon vanilla extract
1 cup (240 ml) fresh strawberry purée
½ cup (115 g) unsalted butter (for frosting)
3 cups (360 g) powdered sugar
¼ cup (60 ml) thick strawberry purée (reduced)
Pinch of salt

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Instructions

Preheat oven to 350°F (180°C) and grease a 9×13-inch baking pan.
Whisk together flour, baking powder, and salt in a bowl.
Beat butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition, then stir in vanilla.
Blend fresh strawberries into a purée and measure one cup for the batter.
Mix strawberry purée into the batter.
Alternate adding dry ingredients and milk, mixing gently until combined.
Pour batter into prepared pan and smooth the top.
Bake for 30–35 minutes or until a toothpick inserted comes out clean.
Cool completely before frosting.
For frosting, beat butter until creamy, add powdered sugar, thick strawberry purée, vanilla, and salt, and mix until fluffy.
Spread frosting evenly over cooled cake, slice, and serve.

Notes

Use ripe, sweet strawberries for best flavor. Simmer part of the purée to thicken it for the frosting so it stays creamy. Do not overmix the batter to keep the cake soft and tender. Store covered at room temperature for up to 2 days or refrigerate for up to 5 days. The unfrosted cake freezes well for up to 2 months.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 38g
Sodium: 180mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 1g
Protein: 5g
Cholesterol: 95mg