If you’re looking for a cake that’s as delightful as it is delicious, look no further than the Strawberry Frosted Strawberry Sheet Cake. This recipe combines the sweet, fruity flavor of strawberries with a light, fluffy cake that’s perfect for any celebration or just a special treat. Whether you’re hosting a summer party, celebrating a birthday, or simply indulging in a sweet craving, this cake is sure to impress.
Ingredients
For the Cake:
- 1 ½ cups all-purpose flour
- 1 ¼ cups granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, room temperature
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup strawberry puree (fresh or store-bought)
For the Strawberry Frosting:
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- ¼ cup strawberry puree
- 1-2 tablespoons heavy cream (adjust for consistency)
- 1 teaspoon vanilla extract
- Fresh strawberries for garnish (optional)
Instructions
1. Prepare the Cake Batter
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Cream Butter and Sugar: In a large bowl, beat the butter until creamy. Gradually add the sugar, continuing to beat until light and fluffy.
- Combine Wet Ingredients: Beat in the eggs one at a time, then mix in the vanilla extract and strawberry puree.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
2. Bake the Cake
- Pour Batter: Pour the batter into the prepared baking pan and spread it evenly.
- Bake: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool completely in the pan on a wire rack before frosting.
3. Prepare the Strawberry Frosting
- Beat Butter: In a large bowl, beat the softened butter until creamy.
- Add Sugar and Puree: Gradually add the powdered sugar, beating well after each addition. Mix in the strawberry puree and vanilla extract. Adjust the consistency with heavy cream as needed, adding one tablespoon at a time until you reach a spreadable consistency.
4. Frost the Cake
- Frost Cake: Once the cake is completely cool, spread the strawberry frosting evenly over the top using a spatula.
- Garnish: If desired, garnish with fresh strawberries for a beautiful and tasty finish.
Tips for Success
- Strawberry Puree: For the best flavor, use fresh strawberries to make your own puree. Simply blend fresh strawberries until smooth and strain if needed to remove seeds.
- Consistency: Adjust the frosting consistency by adding more or less heavy cream. It should be thick but spreadable.
- Storage: Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Why You’ll Love This Cake
The Strawberry Frosted Strawberry Sheet Cake is not only visually stunning with its vibrant pink frosting but also bursting with the fresh, sweet flavor of strawberries. The combination of moist cake and creamy frosting makes every bite a delicious experience. It’s a crowd-pleaser that can be enjoyed by people of all ages, making it a perfect choice for gatherings, picnics, or a sweet treat to enjoy at home.
Serving and Storage Tips for Strawberry Frosted Strawberry Sheet Cake
Serving Tips:
- Temperature: Serve the cake at room temperature for the best flavor and texture. If it has been refrigerated, let it sit out for about 30 minutes before serving to allow the frosting to soften.
- Portion Size: Use a sharp knife to cut the cake into even squares or rectangles. For a neat presentation, dip the knife in hot water and wipe it clean between cuts.
- Garnishing: Add fresh strawberries or a sprinkle of powdered sugar just before serving for a beautiful and appetizing finish.
- Pairings: This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For a refreshing drink, consider serving it with iced tea or lemonade.
Storage Tips:
- Short-Term Storage: Store the cake in an airtight container at room temperature for up to 3 days. This will help keep the cake moist and the frosting from drying out.
- Long-Term Storage: If you need to store the cake for a longer period, refrigerate it in an airtight container for up to a week. The cold temperature will help preserve the freshness of the cake and frosting.
- Freezing: To freeze the cake, wrap it tightly in plastic wrap and then in aluminum foil. You can freeze the entire cake or individual pieces. For best quality, consume within 2-3 months. Thaw the cake in the refrigerator overnight before serving.
- Frosting Considerations: If you plan to freeze the cake, it’s best to freeze it without the frosting. Frosting can sometimes change in texture after freezing and thawing. Frost the cake after it has been thawed and is ready to be served.
- Refrigeration: If the weather is particularly warm or humid, refrigerate the cake to prevent the frosting from melting. Let it come to room temperature before serving for the best taste and texture.
By following these serving and storage tips, you can ensure that your Strawberry Frosted Strawberry Sheet Cake stays fresh and delicious, whether you’re enjoying it the day it’s made or saving some for later.
1. Can I use frozen strawberries for the cake and frosting?
Yes, you can use frozen strawberries for both the cake and frosting. Just make sure to thaw them and drain any excess liquid before using them to avoid affecting the consistency of the batter and frosting. Blend the thawed strawberries to make a puree, and strain if necessary to remove any seeds.
2. Can I make this cake ahead of time?
Absolutely! You can bake and frost the cake up to a day in advance. Store it in an airtight container at room temperature or in the refrigerator. If you need to make it even earlier, consider freezing the cake. Frost it after thawing for the best results.
3. What can I do if my frosting is too runny or too thick?
If your frosting is too runny, gradually add more powdered sugar to thicken it. If it’s too thick, add a small amount of heavy cream or milk, one teaspoon at a time, until you reach the desired consistency. It’s important to adjust the frosting gradually to avoid over-correcting.
4. How can I make this cake dairy-free?
To make a dairy-free version of the Strawberry Frosted Strawberry Sheet Cake, substitute dairy ingredients with non-dairy alternatives. Use a dairy-free butter substitute and a dairy-free yogurt or sour cream alternative in the cake batter. For the frosting, opt for a dairy-free butter and a non-dairy milk or cream. Ensure that all other ingredients, such as the strawberry puree, are also dairy-free.