Description

This Strawberry Sheet Cake with Strawberry Syrup is a soft, moist, and fruity dessert bursting with fresh strawberry flavor. I bake a tender vanilla-strawberry cake, then pour warm homemade strawberry syrup over the top so every bite stays rich and delicious. It’s the perfect spring and summer sheet cake for gatherings, birthdays, or simple family afternoons.

Ingredients

Scale

2 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
1 cup whole milk
1 cup finely chopped fresh strawberries
2 cups fresh strawberries, sliced (for syrup)
½ cup granulated sugar (for syrup)
2 tablespoons lemon juice
¼ cup water
1 cup powdered sugar (for glaze)
2–3 tablespoons strawberry syrup (for glaze)

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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 mix in vanilla.
Alternate adding dry ingredients and milk, mixing gently until combined.
Fold in finely chopped strawberries.
Spread batter evenly in the pan and bake for 35–40 minutes.
Simmer sliced strawberries, sugar, lemon juice, and water in a saucepan for 10–15 minutes to make the syrup.
Poke holes in the warm cake and slowly pour the warm strawberry syrup over the top.
Cool completely, then mix powdered sugar with strawberry syrup and drizzle as glaze before serving.

Notes

Use fresh, ripe strawberries for the best natural flavor and color. Do not overmix the batter to keep the cake soft. Pour the syrup over the cake while it is still warm so it absorbs fully. Store covered at room temperature for 2 days or refrigerate up to 5 days. You can freeze individual slices for up to 2 months.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: B
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 30g
Sodium: 120mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 4g
Cholesterol: 75mg