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Strawberry Sheet Cake Recipe

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  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 12 servings 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Description

A delightful and moist Strawberry Sheet Cake bursting with fruity flavor, topped with a lusciously creamy strawberry cream cheese frosting. Perfect for parties, gatherings, or when you’re craving a sweet treat!

 

Ingredients

Units Scale

Cake

  • 1/2 cup butter, room temperature
  • 1 3/4 cups granulated sugar
  • 1/2 cup vegetable oil
  • 3/4 cup seedless strawberry jam
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3 cups all-purpose flour
  • 3/4 cup buttermilk
  • Optional: a few drops of pink food coloring

Frosting

  • 1/2 cup butter, room temperature
  • 4 ounces cream cheese, room temperature
  • 1/4 cup seedless strawberry jam
  • 3 cups powdered sugar

Instructions

  1. Prepare the Baking Dish
    Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with baking spray or line it with parchment paper before greasing. Set the dish aside while you prepare the batter.
  2. Cream the Butter and Sugar
    In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and granulated sugar on medium speed for about 2 minutes. Scrape the sides of the bowl as needed.
  3. Combine Wet Ingredients
    Add the vegetable oil and mix for 1 minute until creamy. Then, mix in the seedless strawberry jam until fully incorporated.
  4. Mix in Eggs and Flavorings
    Blend in the eggs one at a time, followed by the vanilla extract, baking powder, baking soda, and kosher salt. Mix until everything is smooth and combined.
  5. Incorporate Dry Ingredients and Buttermilk
    Lower the mixer speed to “low” and alternate adding the flour and buttermilk in portions, beginning and ending with the flour. Mix just until all ingredients are thoroughly combined. If you like, add a few drops of pink food coloring for a vibrant hue.
  6. Bake the Cake
    Spread the batter evenly into the prepared baking dish. Bake for approximately 35 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool completely in the pan before frosting.
  7. Prepare the Frosting
    With a stand mixer using the paddle attachment, beat the butter and cream cheese together on medium speed until the mixture is smooth. Add in the seedless strawberry jam and beat until fully incorporated, scraping down the sides as needed.
  8. Add Powdered Sugar
    Reduce the mixer speed to low and gradually add the powdered sugar. Once combined, increase the speed to medium and beat until the frosting is creamy and smooth.
  9. Frost and Serve
    Spread the frosting evenly atop the cooled cake. Garnish with fresh strawberries, if desired, and serve!

Notes

  • Store the cake in an airtight container in the refrigerator as the frosting contains cream cheese. It will keep fresh for up to 3 days.
  • For added presentation, you can sprinkle the cake with white chocolate shavings or scatter sliced strawberries on top.
  • Ensure the cake is completely cooled before frosting to prevent the icing from melting.

Nutrition

  • Serving Size: 1 slice
  • Calories: 435
  • Sugar: 43g
  • Sodium: 210mg
  • Fat: 19g
  • Saturated Fat: 9g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 62g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 70mg

Find it online: https://emilyquickdinners.com/strawberry-sheet-cake-recipe/