Strawberry Sheet Cake Recipe
This strawberry sheet cake recipe is one of my favorite spring and summer recipes! No mixer required – just measure and combine. Add a few drops of pink food coloring to perk up the rosey color of the batter or go au naturel. It’s totally up to you!
Top this summery sheet cake recipe with one of my favorite buttercreams:
My recipe posts are short and sweet, because I know what you’re after. We can chat later, it’s time to bake!
- 2 1/4 cups cake flour; more (or AP flour) for pans
- 1 1/2 tsp. baking powder
- 3/4 tsp. baking soda
- 3/4 tsp. kosher salt
- 3 large eggs
- 1 1/2 cups granulated sugar
- 1 cup + 2 Tbsp. strawberry puree
- 1 1/2 cups vegetable oil
- 1 tsp. pure vanilla extract
- Position a rack in the center of the oven and heat the oven to 350°F. Spray and flour a 9" x 13" sheet cake pan.
- In a large bowl, whisk together the cake flour, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk together the eggs, sugar, strawberry puree, vegetable oil, and vanilla extract.
- Pour the wet mixture into the dry ingredients and whisk until combined. If the batter becomes too thick to whisk, switch to a rubber spatula. Stir until the flour is completely incorporated.
- Pour the batter into the prepared pan and bake, rotating the pans’ positions halfway through baking, until a toothpick inserted int he center of a cake comes out clean or with a few crumbs clinging to it, 18-22 minutes.
- Transfer the cake to a rack to cool in the pan for about 30 minutes. Ice the cooled cake in the pan or turn it out onto a flat surface, like a platter or cake board. Let the cakes cool completely before frosting, filling, or storing. The cake can be stored wrapped with plastic wrap at room temperature for up to three days.
- Strawberry puree can be purchased in the freezer section of some supermarkets. To make your own blend fresh, ripe strawberries until completely smooth. Add a teaspoon or so of sugar depending on the ripeness of your berries. If the blended mixture is very watery, cook it over medium-high heat until it's the thickness of salad dressing. It should be thin and pourable, but not soupy. If strawberries are out of season where you live, the best substitute is frozen! Zap the frozen berries in the microwave to soften them before blending.