This strawberry sheet cake is made with fresh strawberries and turns out amazingly moist and tender. It's topped with a creamy from-scratch strawberry frosting that you're going to love.
Heather's recipe summary
Flavor: Tender cake is filled with sweet, real strawberry flavor. Topped with sweet strawberry buttercream.
Pan size: 9x13 or 13x18
Made with real strawberries. I created this recipe by adjusting my white cake base and adding cooked strawberry puree for concentrated, natural strawberry flavor. No boxed cake mix, no strawberry gelatin!
Why strawberry puree? Cooking down fresh strawberries removes excess liquid and creates a concentrated paste with intense flavor. Think of it like vanilla extract - while it doesn't taste great on its own, it adds fantastic flavor to the finished cake.
Jump to:
Ingredients and substitutions
- Strawberries - This recipe can be made with fresh or frozen strawberries. Frozen strawberries will need to be thawed beforehand. If strawberries aren't currently in season where you live, I recommend using frozen strawberries rather than out-of-season berries.
- Egg whites - Egg whites from a carton or from fresh eggs both work in this recipe. You'll need six large (US) egg whites, which is 180 grams or ¾ liquid cup.
How to make strawberry puree
- Add strawberries to the bowl of a blender.
- Blend until smooth.
- Pour strawberry puree into a saucepan and bring to a simmer.
- Cook until thickened and reduced by about half. Remove from heat and allow to cool completely to room temperature. Divide into two portions (¼ and ¾) for use in the cake base and the frosting.
Pan sizes
- 13x18 sheet cake: pour batter into a lightly greased pan with 1-inch sides. Spread batter into an even layer.
- Bake until very lightly browned around the edges. Cake will pop back when gently pressed in the center.
- 9x13 sheet cake: pour batter into a lightly greased pan with 2-inch sides. Spread batter into an even layer.
- Bake until golden brown across the top and cake is pulling away from the sides slightly. Cake will pop back when gently pressed in the center.
Heather's top tip
To test for doneness, gently press the top of your cake. If it springs right back, it's done. If an indent is left, it needs more time. For accurate results every time, use an instant read thermometer. Cake is done when it reaches 210F in the center.
Tips and tricks
Thaw frozen strawberries first - If you have frozen strawberries on hand, they need to be thawed first.
Hull and halve before pureeing - Hull your strawberries with a paring knife by inserting the knife near the greens on top and rotating around the greens diagonally into the center of the strawberry. By doing so, this removes the greens and the white center of the strawberry which has little flavor. Slice strawberries in half and add to your food processor or blender.
Cool puree completely - Allow your strawberry puree to cool completely before incorporating into the batter and frosting. A warm puree will melt your frosting base and can ruin the texture of the cake batter.
Do not frost a warm cake - Buttercream frosting melts around 90 degrees Fahrenheit. Adding frosting to a hot cake will cause it to melt. Wait until your cake is completely cooled.
Frequently asked questions
Yes, the strawberry puree needs to be cooked down before adding to the batter. The reason we cook the strawberry puree is to remove excess liquid that weighs down the batter and makes it too wet to rise properly in the oven. This process also concentrates the strawberry flavor.
No. Strawberry jam and strawberry puree aren't the same when it comes to this recipe. Strawberry jam is sweetened and contains other ingredients that dilute the strawberry flavor. Cooked down strawberry puree has a concentrated, almost tart, strawberry flavor. Think of the strawberry puree like vanilla extract or lemon zest - these ingredients don't taste great on their own, but add great flavor to the finished cake.
I don't recommend it if you're looking for a strawberry flavored cake. While this methods works, your cake will taste like vanilla cake with diced strawberries throughout.
This recipe works with a 9x13 baking pan with 2-inch tall sides or a 13x18 sheet pan with 1-inch tall sides. Here are the cake pans I recommend for sheet cakes:
- Nordic Ware Classic Metal 9x13 Covered Cake Pan
- Natural Aluminum Nordic Ware Commercial Baker's Half Sheet (2 Pack)
This recipe can be sliced to serve as many as 30-40 people with small slices (think wedding cake slices). Larger squares will yield about 16 slices.
Troubleshooting
One of the most common complaints I see in baking is that the recipe is followed "to a T" and the cake/cookies still turn out dry. Dry baked goods can happen for several reasons:
- Ingredients were substituted/omitted/reduced - The fats and sugar (butter, strawberry puree, egg whites, whole milk, and granulated sugar) help keep your cake moist. Using lower fat substitutions, reducing the sugar, or omitting an ingredient entirely will cause your cake to turn out dry.
- Too much flour was added to the recipe - Either use a kitchen scale to weigh your flour accurately (which is how I measure flour and highly recommend to others), or spoon the flour into your measuring cup and level off with a knife. Scooping with the measuring cup directly from a bin of flour compacts it into the cup, adding up to 25% extra flour to the recipe.
- Cake was overbaked - Baking a cake for too long will dry it out in the oven. Ovens are inconsistent and can run hotter or colder than the next oven. The time that worked for me may not work for you, so I recommend using other cues to tell when your cake is done.
This is a baker's secret that's optional but effective! Brush simple syrup over your cake before frosting. A layer of simple syrup helps keep the cake moist for longer. Simple syrup is a 1:1 ratio of water and granulated sugar, brought to a boil on the stove top until dissolved, then cooled to room temperature. I'd suggest about ¼ cup or more for this size cake.
Cake can turn out dense from expired leavening, overmixing the wet and dry ingredients (this overworks the gluten), not whipping the butter and sugar long enough, or adding extra wet ingredients (like adding sour cream or applesauce to make cake "extra moist"). If the balance of wet and dry ingredients is off, this can cause a change in texture, preventing your cake from rising properly in the oven.
Sinking can happen for many reasons. Overmixing the batter (which adds extra air that's released during baking), underbaking, using expired leavening, using the wrong leavening, or accidentally doubling the leavening can all cause your cake to sink in the middle.
Recommended
📖 Recipe
Strawberry Sheet Cake
Ingredients
Strawberry puree
- 21 ounces strawberries, if frozen, thaw
Cake
- 3 cups (336 g) cake flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 cup (226 g) unsalted butter, room temperature
- 1 ¾ cups (345 g) granulated sugar
- 1 tablespoon vanilla extract
- 6 large (180 g) egg whites, or ¾ cup liquid egg whites, room temperature
- ½ cup (113 g) whole milk, room temperature
- ¾ cup (190 g) strawberry puree
Frosting
- 1 cup (226 g) unsalted butter, room temperature
- 3.5 cups (400 g) confectioner's sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ cup (63 g) strawberry puree
Instructions
Strawberry puree
- Hull and halve strawberries and add to the bowl of a food processor or blender. Puree until smooth. You should have about 2 cups of strawberry puree.
- Add to a saucepan and cook over medium heat, stirring frequently, for about 25 to 35 minutes, or until mixture has reduced by half and looks thick (like tomato paste).
- Remove from heat and allow to cool completely (warm puree will ruin the cake batter and melt the frosting). Optionally, puree can be made the day before and refrigerated.
- Divide the cooled strawberry puree into ¾ cup for the cake batter and ¼ cup for the frosting and set aside.
Cake
- Preheat oven to 350℉. Grease a 13x18 or 9x13 cake pan and set aside.
- In a medium bowl, whisk (or sift) together the dry ingredients: cake flour, baking powder, and salt. Set aside.
- In a large bowl, cream together butter and granulated sugar, about 1 minute. Add vanilla and beat until incorporated. Add egg whites, one at a time, and beat until light and fluffy, about 1 minute.
- Add flour mixture to butter mixture in thirds, alternating with the milk, until all ingredients are just incorporated and batter is smooth. Do not overmix.
- Add ¾ cup of prepared strawberry puree and stir gently until incorporated.
- Pour batter into prepared baking pan and spread into an even layer.
- 9x13 baking pan: 34-40 minutes13x18 half sheet pan: 18-21 minutesBake cakes, using time estimates above, until cake pops back in the center when gently pressed down, or until a toothpick inserted into the center comes back dry or with dry crumbs, not wet batter. Ovens can run hot or cold, so I recommend relying more on how your cake looks and less on time.
- Remove cake from oven and allow to cool completely before frosting.
Frosting
- In a large bowl, add room temperature butter and beat with a hand mixer (or stand mixer) until creamy, about 1 minute.
- Add half of the confectioner's sugar and slowly mix until ingredients are fully combined. Add remaining confectioner's sugar and slowly mix until combined. Then, whip at high speed for 2-3 minutes, or until light and fluffy.
- Add salt, vanilla extract, and strawberry puree and mix until fully incorporated.
- Spread frosting in an even layer onto cooled cake.
Equipment Recommendations
Notes
- Strawberry puree look thin? If your strawberry puree looks thin and watery after 35 minutes, keep cooking. Finished mixture will look thick, like jam or tomato paste.
- Want to make a non-strawberry frosting? Strawberry puree makes enough puree for the cake and frosting. If you'd like to make a non-strawberry frosting, reduce the strawberries to 16 ounces. Add ¼ cup of whole milk to the listed frosting recipe for a vanilla buttercream.
- Storage: Assembled cake is best served the same day as baking for best flavor and texture, but will keep for 2-3 days at room temperature.
- Freezing: Cake can be frozen for up to 3 months. Thaw in the refrigerator overnight, then allow to come to room temperature for 30 minutes before serving.
- More tips: Be sure to check out my 10 tips for baking cake, based on reader comments and questions!
I had so much fun creating this recipe! I hope you give it a try and love it as much as I do. If you have a question, check out the post above, which is packed with information about the recipe. Tried the recipe? I'd love to hear your thoughts — leave a comment and a star rating to share your feedback!