Strawberry Frosted Strawberry Sheet Cake

There’s something truly special about baking a cake from scratch, especially when it’s a Strawberry Frosted Strawberry Sheet Cake that captures the essence of summer in every bite. This delightful dessert combines the natural flavors and colors of fresh strawberries, resulting in a cake that’s as pleasing to the eyes as it is to the taste buds. Whether you’re celebrating a special occasion or simply craving a sweet treat, this cake is sure to impress.

Why You’ll Love This Recipe

This strawberry sheet cake is a celebration of fresh, seasonal ingredients. Made with simple, wholesome components, it offers a pure strawberry flavor without any artificial additions. The cake flour, baking powder, and baking soda work harmoniously to create a light and fluffy texture, while Greek yogurt ensures the cake remains moist. The strawberries and lemon juice add a refreshing burst of flavor, making each bite a delightful experience. Plus, the cake is versatile—perfect for any gathering or just a family treat.

Kitchen Equipment You’ll Need

• 9×13-inch baking dish or jelly roll baking sheet
• Medium mixing bowl
• Large mixing bowl or stand mixer
• Whisk
• Spatula
• Measuring cups and spoons
• Oven
• Toothpick

Ingredients

• Cake:
• 2 1/2 cups cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 1 1/2 cups sugar
• 5 egg whites, room temperature
• 2 teaspoons lemon juice
• 1 1/2 teaspoons vanilla extract
• 1/3 cup Greek yogurt
• 1/2 cup whole milk
• 1 cup strawberries, chopped or diced
• Frosting:
• 1 (8 oz.) package cream cheese, room temperature
• 1/2 cup (1 stick) unsalted butter, room temperature
• 3 cups powdered sugar
• 2-3 tablespoons freshly squeezed lemon juice
• 2/3 cup strawberries, diced

Step-by-Step Instructions

1. Preheat your oven to 350º F and lightly grease a 9×13-inch baking dish or a jelly roll baking sheet.
2. In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt.
3. In a large bowl or mixer, cream together the butter and sugar for 3-4 minutes until fluffy and lightened in color.
4. Beat in the egg whites, Greek yogurt, and vanilla extract. Gradually mix in the dry ingredients and milk, taking care not to over-mix.
5. Fold in the diced strawberries, then transfer the thick batter to the prepared baking dish or sheet.
6. Bake in the oven for 30-40 minutes (for a 9×13 dish) or 12-16 minutes (for a baking sheet), or until a toothpick inserted into the center comes out clean.
7. Remove from the oven and let the cake cool completely.
8. While the cake is baking, prepare the frosting by beating the cream cheese and butter in a large bowl or mixer for 2-3 minutes until fluffy.
9. Add the powdered sugar one cup at a time, mixing until fully incorporated, then slowly blend in the lemon juice.
10. Mix in the fresh, diced strawberries until thoroughly combined.
11. Once the cake has cooled completely, spread the frosting evenly over the top. Slice, serve, and enjoy!

Tips for Success

• Ensure your butter, cream cheese, and egg whites are at room temperature for smooth mixing.
• Be gentle when folding the strawberries into the batter to avoid crushing them.
• Allow the cake to cool completely before frosting to prevent the frosting from melting.

Additional Tips and Variations

If you’re looking to enhance the strawberry flavor and color, consider making a strawberry reduction by simmering one pound of strawberries for 20-30 minutes and using 1/2 cup of the reduction in the batter. Alternatively, freeze-dried strawberries can be blended into the frosting for even more vibrant color and taste.

Nutritional Highlights (Per Serving)

Calories, fat, sugar, and other nutritional content will vary based on portion size and specific ingredients used. Always consider moderation when enjoying desserts.

Frequently Asked Questions (FAQ)

Can I use frozen strawberries? Yes, but fresh strawberries are recommended for the best texture and flavor.

Can I make this cake ahead of time? Absolutely! You can bake the cake a day in advance and frost it just before serving.

Can I use whole eggs instead of egg whites? Whole eggs will change the color and texture slightly, but they can be used if desired.

Conclusion

This Strawberry Frosted Strawberry Sheet Cake is a delightful way to celebrate the season’s freshest produce. We can’t wait for you to try it and experience the vibrant flavor and luscious texture for yourself. When you do, please share your thoughts and any creative variations you come up with. Happy baking!