Can I use frozen strawberries instead of fresh strawberries?

Yes, frozen strawberries can be used when fresh berries are unavailable. Thaw them completely and drain excess liquid before pureeing. This helps prevent too much moisture from affecting the texture of the Fresh Strawberry Sheet Cake.

How do I store Fresh Strawberry Sheet Cake?

Store the cake in an airtight container in the refrigerator because the strawberry buttercream contains fresh fruit. Properly stored, the cake will stay fresh and delicious for several days. Allow slices to sit at room temperature for a few minutes before serving for the best flavor and texture.

Can I make Fresh Strawberry Sheet Cake ahead of time?

Absolutely. You can bake the cake a day in advance and frost it the next day. Many bakers find that the strawberry flavor becomes even more pronounced after resting overnight. This makes Fresh Strawberry Sheet Cake an excellent make-ahead dessert for parties and gatherings.

Best Fresh Strawberry Sheet Cake with Strawberry Buttercream

Description

Fresh Strawberry Sheet Cake is a moist, fruity dessert made with real strawberries and topped with creamy strawberry buttercream. Perfect for birthdays, gatherings, or a summer treat, this cake is easy to make and full of vibrant berry flavor.

Ingredients

Scale

2 cups fresh strawberries, pureed and divided
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened (for cake)
1 3/4 cups granulated sugar
3 large eggs
3/4 cup whole milk
2 teaspoons vanilla extract
1 cup unsalted butter, softened (for frosting)
4 cups powdered sugar
1/3 cup strawberry puree (for frosting)

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Instructions

Preheat the oven to 350°F (175°C). Grease a 9×13-inch sheet cake pan.
Wash, hull, and puree the strawberries. Reserve 1 1/3 cups for the cake and 1/3 cup for the frosting.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, beat 1 cup butter and granulated sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Mix in vanilla extract and 1 1/3 cups strawberry puree.
Add the flour mixture alternately with milk, beginning and ending with the flour mixture. Mix until just combined.
Pour batter into the prepared pan and spread evenly.
Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cake completely in the pan.
For the frosting, beat 1 cup softened butter until creamy. Gradually add powdered sugar.
Mix in 1/3 cup strawberry puree and beat until light and fluffy.
Spread frosting evenly over the cooled cake. Slice and serve.

Notes

Use ripe strawberries for the best flavor and color.
If using frozen strawberries, thaw and drain well before pureeing.
Do not overmix the batter once the flour is added.
For a stronger strawberry flavor, reduce the puree slightly on the stovetop before using.
Store covered in the refrigerator for up to 4 days.
Bring to room temperature for 15–20 minutes before serving for the best texture.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 28g
Sodium: 150mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 4g
Cholesterol: 70mg