Description

This easy fresh strawberry sheet cake features a moist strawberry-infused batter baked to perfection and topped with a silky smooth strawberry cream cheese frosting. Perfect for spring and summer gatherings, it’s a deliciously light dessert that’s decorated with fresh strawberries to add a burst of natural sweetness. The recipe is straightforward and yields a vibrant, flavorful cake with a lovely strawberry aroma.

Ingredients

Scale

Strawberry Sheet Cake:

¾ cup vegetable oil (170 g)
¼ cup unsalted butter, melted (56 g)
1 ½ cups granulated sugar (300 g)
3 large eggs
2 tsp vanilla extract
⅓ cup milk (80 g)
340 g fresh or frozen strawberries (makes about 1 ½ cups of puree)
2 ¾ cups all-purpose flour (360 g)
2 tbsp cornstarch (20 g)
¾ tsp baking soda
1 tsp baking powder
1 tsp salt
Optional: few drops of pink gel food color

Strawberry Cream Cheese Frosting:

12 oz cream cheese, room temperature (340 g)
⅓ cup strawberry jam (80 g)
¼ cup granulated sugar (60 g)
⅓ cup heavy cream (80 g)
Pinch of salt

Assembly & Decoration:

Fresh strawberries to taste

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Instructions

Preheat and prepare pan: Preheat your oven to 350 degrees Fahrenheit (conventional / no fan). Line a 9x13 inch baking pan with parchment paper to prevent sticking.
Mix wet ingredients: In a large bowl, combine the vegetable oil, melted butter, granulated sugar, eggs, and vanilla extract. Beat together until the mixture is smooth and well combined, approximately 2 minutes.
Puree strawberries: Place the fresh or thawed frozen strawberries in a food processor and blend until smooth, leaving some texture if you prefer a bit of strawberry chunks in the batter.
Combine wet ingredients: Add the strawberry puree and milk to the wet mixture and whisk until fully incorporated.
Sift and add dry ingredients: Sift together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Gently whisk the dry ingredients into the wet ingredients until just combined, making sure there are no lumps but avoiding overmixing to keep the cake tender.
Add food coloring (optional): If desired, add a few drops of pink gel food coloring and gently fold it in to enhance the cake’s color.
Bake the cake: Pour the batter into the prepared baking pan and bake for 30 minutes. Check doneness by inserting a toothpick into the center; it should come out with a few moist crumbs but no wet batter. Do not overbake to keep the cake moist.
Cool the cake: Allow the cake to cool at room temperature completely before frosting.
Prepare the frosting: In a medium bowl, whisk together the room temperature cream cheese, strawberry jam, granulated sugar, heavy cream, and a pinch of salt on medium-low speed until the frosting is silky smooth and lump-free. Avoid overmixing to prevent the frosting from becoming runny. Add food coloring if desired.
Assemble and decorate: Once the cake has cooled, remove it from the pan or leave it in if preferred. Spread the cream cheese frosting evenly over the cake surface. Decorate with fresh, sliced strawberries on top.
Serve and store: Slice and serve the cake at room temperature for best texture and flavor. Store leftovers in the refrigerator.

Notes

This recipe yields a light layer of cream cheese frosting; increase the frosting quantities for a thicker layer if desired.
If using frozen strawberries, ensure they are fully thawed at room temperature for at least 30 minutes before pureeing.
Use room temperature ingredients to help achieve a smooth batter and frosting.
Do not overmix the batter or the frosting to maintain tender cake texture and frosting consistency.
The cake is best enjoyed fresh but can be refrigerated for up to 3 days; allow it to come to room temperature before serving.

Nutrition

Serving Size: 1 slice (approx. 1/12 cake)
Calories: 350 kcal
Sugar: 30 g
Sodium: 280 mg
Fat: 18 g
Saturated Fat: 7 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 70 mg