Fresh Strawberry Sheet Cake Recipe
This extra moist and fluffy strawberry sheet cake is made with fresh strawberries and topped with strawberry whipped cream. It's really easy to make and the flavor will not disappoint.
Ingredients
- 3 cups Flour
- 2 ½ teaspoon Baking powder
- ½ teaspoon Baking soda
- 2 cups Granulated sugar
- 4 Eggs
- 1 teaspoon Vanilla extract
- ½ cups Buttermilk
- ⅔ cups Vegetable oil
- ½ cups Strawberries chopped
- 1 cups Strawberry puree
- ½ Kosher salt
- ⅓ cups Strawberry jam
Strawberry whipped cream:
- ½ cups Chopped strawberries
- 1 teaspoon Vanilla extract
- ½ cups Powder sugar
- 1 ½ cups Heavy cream
- 115 g Cream cheese
Instructions
- Start by preheating an oven to 180c (350f) and prepare a 9×13 baking pan with parchment paper.
- Into a medium mixing bowl, add the flour, baking powder, and baking soda. Mix with a whisk until combined.
- Into a big mixing bowl, add the eggs and sugar and mix with an electric hand mixer until the mixture is fluffy and light in color.
- Add the vanilla extract, strawberry puree, vegetable oil, chopped strawberries, and strawberry jam. Mix until combined.
- Then add the buttermilk and mix with the hand mixer until combined.
- Add the dry ingredient, and mix until just combined. Don’t overmix!
- Pour the batter into the prepared baking pan and bake the cake in a 180c (350f) preheated oven for about 30 minutes or until a skewer inserted into the cake comes out clean. let the cake cool to room temperature.
- Into a big mixing bowl, add the cold heavy cream, powder sugar, and mix with an electric hand mixer until stiff peaks form.
- Add the softened cream cheese and the strawberry puree and mix until just combined. Don’t overmix.
- Top the cake with the strawberry whipped cream and smooth it out. We made a wave pattern with a spatula.
- Slice fresh strawberries in half and top the whipped cream with more strawberries. Serve and enjoy!
Notes
Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and buttermilk. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
Mesure you flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not dense and dry cake.
Nutrition
Calories: 548kcalCarbohydrates: 73gProtein: 7gFat: 28gSaturated Fat: 11gPolyunsaturated Fat: 8gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 99mgSodium: 208mgPotassium: 156mgFiber: 1gSugar: 41gVitamin A: 665IUVitamin C: 16mgCalcium: 109mgIron: 2mg
Tried this recipe?Let us know how it was!