This Strawberry Sheet Cake is the trusty Old Reliable in our recipe box. With fresh strawberries and a light and fluffy frosting, this moist confection is quick to throw together and disappears even quicker.
Strawberry Sheet Cake
Makes 12 servings
- 2¼ cups (281 grams) self-rising flour
- ⅔ cup (133 grams) granulated sugar
- ⅔ cup (160 grams) whole buttermilk
- ½ cup (160 grams) strawberry preserves
- ½ cup (113 grams) unsalted butter, melted
- 3 large eggs (150 grams)
- 1 teaspoon (4 grams) vanilla extract
- ⅔ cup (113 grams) chopped fresh strawberries
- Strawberry Cream Cheese Frosting (recipe follows)
- Garnish: sliced fresh strawberries
- Preheat oven to 350°F (180°C). Spray a 13x9-inch baking pan with baking spray with flour.
- In a large bowl, whisk together flour and sugar; make a well in center of mixture.
- In a medium bowl, whisk together buttermilk, preserves, melted butter, eggs, and vanilla. Add buttermilk mixture to flour mixture, whisking to combine. Stir in strawberries. Pour batter into prepared pan.
- Bake until a wooden pick inserted in center comes out clean, about 27 minutes. Let cool completely on a wire rack. Spread Strawberry Cream Cheese Frosting onto cake. Refrigerate for at least 1 hour before serving. Garnish with strawberries, if desired.
Strawberry Cream Cheese Frosting
Makes 5 cups
- 1 (8-ounce) package (225 grams) cream cheese, softened
- ½ cup (113 grams) unsalted butter, softened
- 1 cup (170 grams) chopped fresh strawberries
- 4½ cups (540 grams) confectioners’ sugar
- In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and butter at medium speed until creamy, stopping to scrape sides of bowl. Add strawberries, and beat until combined. Reduce mixer speed to low. Gradually add confectioners’ sugar, beating until smooth. Use immediately.