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a slice of strawberry sheet cake on a white plate with a bowl of strawberries in the background
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Strawberry Sheet Cake

Yield: 15 servings
Prep Time: 25 minutes
Cook Time: 30 minutes
Additional Time: 1 hour
Total Time: 1 hour 55 minutes
This strawberry sheet cake is soft, tender, and full of fresh strawberry flavor. With an easy batter and a creamy strawberry-speckled frosting, it’s a simple dessert that’s sure to impress!
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Ingredients

For the cake:

  • 2 1/4 cups (270 g) all-purpose flour
  • 2/3 cup (133 g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2/3 cup (160 ml) buttermilk
  • 1/2 cup (approx. 160 g) strawberry preserves
  • 1/2 cup (113 g) unsalted butter, melted and slightly cooled
  • 3 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 2/3 cup (113 g) chopped fresh strawberries

For the frosting:

  • 8 ounces (226 g) cream cheese, at room temperature
  • 1/2 cup (113 g) unsalted butter, softened
  • 3 3/4 cups (413 g) confectioners' sugar*, sifted
  • 1 cup (170 g) chopped fresh strawberries

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Instructions
 

To make the cake:

  • Preheat oven to 350°F (175°C). Grease a 9"x 13"x 2" baking pan.
  • Whisk together the flour, sugar, baking powder, and salt. Make a well in the center.
  • In a separate bowl, whisk together the buttermilk, preserves, butter, eggs, and vanilla. Pour into the well in the flour mixture, and stir to combine. Stir in strawberries.
  • Pour the batter into the prepared pan and spread evenly. Bake 25 to 30 minutes, or until a pick inserted into the center comes out clean. Cool the cake completely on a wire rack.

To make the frosting:

  • Using an electric mixer on medium speed, beat the cream cheese and butter until thoroughly mixed and smooth. Gradually add the confectioners' sugar, mixing until combined. Stir in the strawberries.
  • Spread the frosting on top of the cooled cake. Refrigerate for at least 1 hour before serving. Refrigerate any leftovers.

Notes

  • *Add up to another 3/4 cup confectioners' sugar if you want a sweeter frosting.
  • Store tightly covered in the refrigerator up to a week.
  • Recipe adapted from Bake from Scratch.
Author: Jennifer McHenry
Course: cakes
Cuisine: American
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