My strawberry sheet cake recipe is a celebration of real, fresh strawberry flavor in every bite. I make my sheet cake from scratch with a homemade strawberry reduction and a touch of strawberry Jell-O for that signature pink hue. It’s so moist and tender! Topped with a creamy strawberry buttercream frosting, it’s perfect for summer occasions, birthday parties, and more!
The Ultimate Fresh Strawberry Sheet Cake: A Party-Perfect Dessert
There’s nothing quite like the taste of fresh, sweet strawberries, and this sheet cake recipe captures that vibrant flavor perfectly. Imagine a dessert that’s not only incredibly delicious but also beautifully pink and effortlessly serves a crowd. My light and fluffy strawberry sheet cake achieves its stunning color and rich berry taste from a concentrated homemade strawberry reduction. This method ensures an authentic strawberry experience that artificial flavors simply can’t replicate. To enhance both its visual appeal and a subtle burst of sweetness, a small amount of strawberry Jell-O powder is incorporated, harmonizing with the fresh fruit without overpowering its natural goodness.
The secret to this cake’s irresistibly moist and tender crumb lies in the slow-simmered strawberry reduction. By cooking it low and slow, we achieve a concentrated flavor without introducing excess moisture that could thin out the batter or compromise the frosting’s perfect consistency. This careful process results in an unmistakable, deep strawberry taste that truly shines through in every slice. Whether fresh berries are in peak season or you’re relying on their frozen counterparts, this recipe performs beautifully, making it a versatile treat you can enjoy year-round, ideal for any celebration from casual summer gatherings to festive birthday parties.
Beyond being a fantastic standalone dessert, this strawberry sheet cake serves as an excellent foundation for other creative treats. For instance, its rich and moist texture makes it the perfect homemade base for delightful chocolate-covered strawberry cake pops, adding another layer of versatility to this already amazing recipe. The vibrant flavor and stunning presentation truly make it a showstopper.
Smart Shortcut: Time-Saving Tip for Busy Bakers
Life can be wonderfully busy, and sometimes you need to whip up a fantastic dessert without spending hours in the kitchen. If you find yourself short on time but still crave that rich, fruity strawberry flavor in this sheet cake, there’s a clever and effective shortcut. Instead of preparing the homemade strawberry reduction from scratch, you can substitute ½ cup of high-quality strawberry jam or preserves. Simply use this in place of the reduction in both the cake batter and the frosting. This simple swap significantly reduces preparation time, transforming this already easy strawberry sheet cake into an even quicker treat. You’ll still achieve a delightful berry essence that will impress your guests, proving that delicious desserts don’t always require lengthy preparation.
Strawberry Sheet Cake Recipe: Your Guide to Sweet Success
Irresistible Strawberry Sheet Cake
This effortless sheet cake showcases the incredible flavor of real strawberries, resulting in a moist, fluffy texture crowned with a luscious, creamy frosting! It’s the perfect dessert for any celebration, easy to make and guaranteed to be a crowd-pleaser.
Ingredients
For the Strawberry Reduction
- 2 pounds fresh strawberries, washed and sliced*
For the Cake
- 2½ cups all-purpose flour
- 2 tablespoons strawberry Jell-O powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup unsalted butter, room temperature (1½ sticks)
- 1½ cups granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ½ cup whole milk, room temperature
- ½ cup strawberry reduction (from above)
For the Frosting
- 1½ cups unsalted butter, slightly melted (3 sticks)
- 2-3 tablespoons heavy cream (35% fat)
- 1 teaspoon pure vanilla extract
- 5 cups powdered sugar
- ½ cup strawberry reduction (from above)
Equipment
- Kitchen Scale (optional, but recommended for precision)
- High-Powered Blender
- Baking Sheet (13×18-inch, rimmed)
- Hand Mixer or Stand Mixer
- Medium Saucepan
- Spatulas
- Parchment Paper
Instructions
For the Strawberry Reduction
1. Prepare Strawberry Puree: Place the washed and sliced 2 pounds of fresh strawberries into a high-powered blender. Blend on high speed for approximately 3-5 minutes until you achieve a completely smooth strawberry puree. Ensure there are no large chunks remaining. This intense puree is the backbone of our cake’s natural strawberry flavor.
2. Simmer and Reduce: Transfer the smooth strawberry puree into a medium saucepan. Place the saucepan on the stovetop and bring it to a gentle simmer over low heat. Continue to cook for about 45 minutes, stirring frequently with a whisk to prevent sticking and burning. The goal is to reduce the puree by half, concentrating the strawberry flavor and thickening its consistency. This slow reduction is crucial; avoid rushing it, as a proper reduction prevents adding too much liquid to your cake batter.
3. Cool Completely: Allow the strawberry reduction to cool down completely before incorporating it into the cake batter or frosting ingredients. This cooling process is essential and will take at least 2 hours. For best results and convenience, consider preparing the reduction the night before you plan to bake the cake.
For the Cake
4. Prepare for Baking: Preheat your oven to 350°F (175°C). Line a 13×18-inch rimmed baking sheet with parchment paper, allowing the paper to extend slightly higher than the pan edges for easy cake removal after baking. Lightly spray the parchment paper with a nonstick cooking spray and set the prepared pan aside. Also, ensure your unsalted butter, large eggs, and whole milk for the cake batter are all at room temperature for optimal mixing, and the butter for the frosting is slightly melted.
5. Whisk Dry Ingredients: In a clean, medium-sized bowl, combine all your dry ingredients: 2½ cups of all-purpose flour, 2 tablespoons of strawberry Jell-O powder (for that extra pop of color and flavor), 2 teaspoons of baking powder, 1 teaspoon of baking soda, and ½ teaspoon of kosher salt. Use a whisk to thoroughly combine these ingredients, ensuring that the leavening agents and flavorings are evenly distributed throughout the flour. Once whisked, set the bowl aside.
6. Cream Butter and Sugar: In a separate, large mixing bowl, use a hand mixer (or stand mixer with a paddle attachment) to beat ¾ cup of softened, room-temperature unsalted butter and 1½ cups of granulated sugar together. Beat on high speed for about 2 minutes, or until the mixture becomes notably lighter in color, pale, and fluffy. Periodically use a spatula to scrape down the sides of the bowl, ensuring all butter and sugar are fully incorporated, creating air pockets for a light cake texture.
7. Incorporate Eggs and Vanilla: Introduce 3 large room-temperature eggs to the creamed butter and sugar mixture, adding them one at a time and beating well after each addition until fully incorporated. Next, stir in 1 teaspoon of pure vanilla extract. Continue to beat the mixture on high speed for about 1 minute until it becomes visibly fluffy and thoroughly mixed, indicating good aeration. Remember to use your spatula to scrape down the sides of the bowl to ensure all components are perfectly blended.
8. Add Milk: Reduce the speed of your mixer to low. Slowly pour in ½ cup of room-temperature whole milk into the butter and egg mixture. Beat just until the milk is combined, which should take approximately 30 seconds. It’s common for the mixture to appear slightly curdled at this stage; this is completely normal and will not affect the final cake. Continue to the next step without concern.
9. Combine Dry and Wet Ingredients: With the mixer still on low speed, gradually add the whisked dry ingredients to the wet batter. Beat the mixture *just* until everything is combined. This is a critical step where caution is needed. Overmixing the batter after adding the flour will develop too much gluten, resulting in a dense, chewy, or gummy cake texture instead of the desired light and fluffy one. Stop mixing as soon as you no longer see any visible streaks of white flour or large dry lumps in the batter. This typically takes around 30 seconds of gentle mixing.
10. Gently Fold in Strawberry Reduction: Take ½ cup of your completely cooled strawberry reduction and gently fold it into the cake batter using a spatula. It’s important to *fold* rather than *beat* at this stage to maintain the delicate air incorporated into the batter. Mix just enough to evenly distribute the beautiful pink reduction and its concentrated flavor throughout the batter without overworking it. This ensures a consistent strawberry essence in every bite.
11. Fill the Baking Pan: Carefully pour the finished strawberry cake batter onto your prepared 13×18-inch sheet cake pan, which should already be lined with parchment paper and lightly sprayed. Use a spatula to gently spread the batter evenly across the entire surface of the pan. Aim for a consistent thickness to ensure the cake bakes uniformly and creates an even foundation for your delicious frosting.
12. Bake to Perfection: Place the filled baking sheet into your preheated oven. Bake for approximately 26-27 minutes. To test for doneness, insert a clean toothpick into the very center of the cake; it should come out clean, with no wet batter clinging to it. Be vigilant not to overbake, as this can lead to a dry cake. The ideal sheet cake is moist and tender.
13. Cool Completely: Once the cake is baked, carefully remove the pan from the oven. Transfer the cake, still in its parchment-lined pan, to a wire rack. Allow the cake to cool down completely to room temperature. This step is absolutely essential. Attempting to frost a warm or even slightly warm cake will result in a melted, runny frosting mess. Patience here will be rewarded with perfectly set frosting.
For the Frosting and Assembly
14. Prepare Buttercream Base: While your beautiful strawberry cake is cooling, it’s the perfect time to prepare the luscious strawberry buttercream frosting. In a large mixing bowl, combine 1½ cups of slightly melted unsalted butter (it should be soft, not liquid), 2-3 tablespoons of heavy cream (35% fat, for richness), and 1 teaspoon of pure vanilla extract. Beat these ingredients together with your hand mixer on medium speed for about 1 minute, until the mixture is smooth and thoroughly combined, forming a creamy base.
15. Add Powdered Sugar for Sweetness and Structure: Gradually add 5 cups of powdered sugar to the butter mixture. Begin by mixing on a very low speed to prevent a cloud of sugar from erupting. Once the powdered sugar is mostly incorporated, increase the mixer speed to high. Beat the frosting for approximately 5 minutes until it transforms into a light, airy, and beautifully fluffy consistency. This prolonged beating incorporates air, making the buttercream wonderfully smooth and spreadable.
16. Incorporate Strawberry Reduction for Flavor and Color: Now, for the final touch, beat in ½ cup of the completely cooled strawberry reduction into your fluffy buttercream. Continue beating until the reduction is thoroughly combined, ensuring a consistent pale pink color and infusing the frosting with that irresistible, authentic strawberry flavor. The natural sweetness and tartness from the reduction balance the richness of the buttercream perfectly.
17. Frost and Decorate Your Masterpiece: Once your strawberry sheet cake is completely cool to the touch, and your buttercream is perfectly prepared, it’s time for assembly. Using an offset spatula, spread an even, generous layer of the creamy strawberry frosting over the entire top surface of the cake. Now is your chance to get creative with decoration! You can smooth the frosting for a minimalist look, or pipe decorative swirls around the edges for an elegant finish. If you plan to adorn your cake with fresh strawberries or other delicate fruit, I strongly advise waiting until just before serving. This prevents the fruit’s natural juices from leaching into the frosting, which could make it watery and less appealing. A freshly garnished cake truly shines!
Recipe Notes and Expert Tips
Strawberry Selection:
- For the strawberry reduction, you can absolutely use frozen strawberries. If doing so, ensure they are fully thawed and drained before blending to achieve a smooth puree. The flavor will be just as vibrant and delicious.
Baking Tips for a Perfect Cake:
- Accurate Flour Measurement: Always measure flour using the spoon-and-level method. Spoon flour into your measuring cup until overflowing, then level it off with a straight edge (like the back of a knife). This prevents compacting the flour, which can add too much and result in a dense, dry cake.
- Room Temperature Matters: For both the cake batter and the frosting, having butter, eggs, and milk at room temperature is crucial. This allows them to emulsify properly, meaning they blend together more smoothly and evenly, creating a more uniform batter and a lighter, fluffier cake with a superior texture. Cold ingredients can cause the batter to curdle and lead to a dense crumb.
- Avoid Overmixing: Overmixing the cake batter, especially after adding the dry ingredients, develops gluten excessively. This can lead to a tough, rubbery, or gummy cake texture. Mix only until the ingredients are just combined and no streaks of flour remain.
- Leftover Reduction Ideas: If you find yourself with any extra strawberry reduction, don’t let it go to waste! Store it in a sealed, food-safe container in the refrigerator for up to a week. It makes a fantastic topping for ice cream, pancakes, waffles, yogurt, or even stirred into sparkling water for a refreshing drink.
Decorating and Serving:
- If you plan to top your sheet cake with fresh strawberries or other delicate fruit, wait until just before serving. Fresh fruits tend to release their juices over time, which can make the frosting watery and affect its beautiful appearance and texture.
Layer Cake Variation:
- To transform this delightful sheet cake into a beautiful layer cake, you have a couple of straightforward options. You can either carefully cut out layers from the baked sheet cake using a round cutter, or more simply, pour the prepared batter into two or three 8-inch or 9-inch round cake pans. When using round pans, remember to only fill them about halfway to prevent overflow during baking. Adjust the baking time to approximately 30-35 minutes, always testing for doneness with a toothpick inserted into the center.
Storage Guidelines:
- Room Temperature: If your kitchen is cool (ideally below 70°F or 21°C), you can store any leftover strawberry sheet cake in an airtight container at room temperature for up to 1 day. This is perfect if you anticipate finishing it quickly.
- Refrigerator: For extended freshness, transfer the cake to an airtight container and store it in the refrigerator for up to 4 days. Before serving, allow individual slices or the entire cake to come to room temperature for about 15-30 minutes. This allows the butter in the frosting and cake to soften slightly, restoring the best flavor and texture.
- Freezer: This cake freezes beautifully, making it excellent for meal prep or saving for future cravings! For optimal preservation, wrap individual slices or the entire cooled, unfrosted cake tightly in 2 layers of plastic wrap, followed by 1 layer of heavy-duty aluminum foil. This double-layer protection is crucial for preventing freezer burn and maintaining freshness. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy, thaw the cake overnight in the refrigerator. For the best flavor and a wonderfully soft texture, let it come completely to room temperature before serving. If freezing a frosted cake, flash freeze it uncovered until the frosting is firm, then wrap tightly to protect it.
Nutrition Facts
Calories from Fat 171
Step-by-Step Guide: Crafting Your Perfect Strawberry Sheet Cake
Creating this delicious strawberry sheet cake is a rewarding experience. Follow these detailed steps to ensure a flawless, flavorful dessert every time. Precision and patience are your best tools in the kitchen, especially when dealing with fresh, delicate flavors like strawberries.
Part 1: Preparing the Fresh Strawberry Reduction
1. Puree the Strawberries: Begin by taking 2 pounds of fresh, ripe strawberries. Wash them thoroughly under cold water and then remove the green hulls before slicing them into smaller pieces. Transfer these prepped strawberries into a high-powered blender or food processor. Blend on high speed for about 3 to 5 minutes until you achieve a perfectly smooth, lump-free strawberry puree. This vibrant, concentrated puree is the essential backbone of our cake’s natural and intense strawberry flavor.
2. Cook for Intense Flavor: Pour the freshly made strawberry puree into a medium-sized saucepan. Place it on your stovetop and bring it to a gentle simmer over low to medium-low heat. Continue to simmer for approximately 45 minutes, or until the volume of the puree has visibly reduced by half. During this slow cooking process, it’s absolutely crucial to whisk frequently to prevent the puree from sticking to the bottom of the pan and burning, which can impart an unpleasant taste. Patience is key here; a slow, steady reduction ensures maximum flavor concentration and thickens its consistency without introducing excess moisture that could thin out the cake batter. Once reduced, this concentrated strawberry essence will impart a deep, authentic berry taste to both the cake and the frosting, elevating the overall flavor profile.
3. Cool Completely: After the reduction process is complete and the puree has thickened significantly, remove the saucepan from the heat. Allow the strawberry reduction to cool down completely to room temperature. This cooling period is essential and will typically take at least 2 hours, or even longer. For optimal planning and convenience, I highly recommend preparing this reduction the night before you plan to bake the cake. This ensures it’s perfectly chilled and thickened, ready to be incorporated into the cake and frosting ingredients without affecting their temperature or consistency, which is vital for a successful bake.
Part 2: Baking the Fluffy Strawberry Cake
4. Oven and Pan Preparation: With your strawberry reduction now cooling to perfection, it’s time to prepare your baking environment. Preheat your oven to a precise 350°F (175°C). Take a 13×18-inch rimmed baking sheet and carefully line it with parchment paper. Make sure to leave a slight overhang of parchment paper beyond the pan’s edges; this ingenious trick will make it incredibly easy to lift the entire baked cake out of the pan later, preventing any sticking or breakage. Lightly spray the parchment paper with a nonstick cooking spray to ensure the cake releases effortlessly. Set this prepared pan aside. Also, ensure that your unsalted butter, large eggs, and whole milk for the cake batter are all at proper room temperature. Similarly, the butter designated for the frosting should be slightly melted, but not fully liquid, as this greatly aids in achieving a smooth and consistent batter and frosting texture.
5. Whisk Dry Ingredients: In a clean, medium-sized mixing bowl, combine all your dry ingredients. This includes 2½ cups of all-purpose flour, 2 tablespoons of strawberry Jell-O powder (which enhances both the vibrant pink color and adds a subtle boost of strawberry flavor), 2 teaspoons of baking powder, 1 teaspoon of baking soda, and ½ teaspoon of kosher salt. Use a whisk to thoroughly combine these ingredients, paying extra attention to ensure that the leavening agents (baking powder and baking soda) and flavorings are evenly distributed throughout the flour. This step is vital for a consistent rise and uniform texture in your baked cake. Once whisked, set the bowl aside, ready for incorporation into the wet ingredients.
6. Cream Butter and Sugar: In a separate, large mixing bowl, using either a hand mixer or a stand mixer fitted with a paddle attachment, cream together ¾ cup of softened, room-temperature unsalted butter and 1½ cups of granulated sugar. Begin beating on a medium-high speed for approximately 2 minutes. Continue beating until the mixture becomes notably lighter in color, pale, and fluffy. During this process, it’s important to use a spatula periodically to scrape down the sides of the bowl. This ensures that all butter and sugar are fully incorporated and creamed together, which creates essential air pockets for a light and tender cake texture. Proper creaming is a fundamental step for a well-risen cake.
7. Add Eggs and Vanilla: Introduce the 3 large room-temperature eggs to the creamed butter and sugar mixture, adding them one at a time. Beat well after each individual egg addition until it is fully incorporated into the batter. Next, stir in 1 teaspoon of pure vanilla extract, which complements the strawberry flavor beautifully. Continue to beat the mixture on high speed for about 1 minute until it becomes visibly fluffy and thoroughly mixed, indicating good aeration. Remember to use your spatula to scrape down the sides of the bowl to ensure all components are perfectly blended and nothing is left unmixed at the bottom or sides of the bowl, guaranteeing a uniform batter.
8. Incorporate Milk: Reduce the speed of your mixer to low. Slowly pour in ½ cup of room-temperature whole milk into the butter and egg mixture. Beat just until the milk is combined and fully integrated, which should take approximately 30 seconds. Don’t be alarmed if the mixture appears slightly curdled at this stage; this is a completely normal occurrence and will not negatively affect the final cake’s texture or taste. Continue to the next step without concern, as the dry ingredients will bring everything together.
9. Combine Dry and Wet Ingredients: With the mixer still on low speed, gradually add the whisked dry ingredients from step 5 to the wet batter in the large mixing bowl. Beat the mixture *just* until everything is combined. This is a critical step where extreme caution is needed. Overmixing the batter after adding the flour will develop too much gluten, which will inevitably result in a dense, chewy, or gummy cake texture instead of the desired light and fluffy one. Stop mixing as soon as you no longer see any visible streaks of white flour or any large, dry lumps in the batter. This typically takes around 30 seconds of gentle mixing; resist the urge to keep mixing once it looks combined.
10. Gently Fold in Strawberry Reduction: Take ½ cup of your completely cooled strawberry reduction and gently fold it into the cake batter using a spatula. It’s important to *fold* rather than *beat* at this stage to maintain the delicate air incorporated into the batter, which contributes to its lightness. Mix just enough to evenly distribute the beautiful pink reduction and its concentrated flavor throughout the batter without overworking it. This ensures a consistent strawberry essence in every bite and prevents the cake from becoming dense.
11. Fill the Baking Pan: Carefully pour the finished strawberry cake batter onto your prepared 13×18-inch sheet cake pan, which should already be lined with parchment paper and lightly sprayed with nonstick spray. Use a spatula or the back of a spoon to gently spread the batter evenly across the entire surface of the pan. Aim for a consistent thickness from edge to edge to ensure the cake bakes uniformly and creates an even foundation for your delicious frosting. This prevents uneven rising or browning.
12. Bake to Perfection: Place the filled baking sheet into your preheated oven at 350°F (175°C). Bake for approximately 26-27 minutes. The precise baking time may vary slightly depending on your oven, so it’s crucial to test for doneness. To do this, insert a clean toothpick into the very center of the cake; it should come out clean, with no wet batter clinging to it. Be vigilant not to overbake, as this is the most common cause of a dry cake. The ideal sheet cake is moist, tender, and perfectly cooked through.
13. Cool Completely: Once the cake is baked and passes the toothpick test, carefully remove the pan from the oven. Transfer the cake, still in its parchment-lined pan, to a wire rack. Allow the cake to cool down completely to room temperature. This step is absolutely essential for several reasons: it allows the cake to set fully and prevents the frosting from melting. Attempting to frost a warm or even slightly warm cake will result in a runny, messy frosting that slides right off. Patience here will be rewarded with perfectly set frosting and a structurally sound cake.
Part 3: Crafting the Creamy Strawberry Buttercream and Assembly
14. Prepare Buttercream Base: While your beautiful strawberry cake is cooling to room temperature, it’s the perfect time to prepare the luscious strawberry buttercream frosting. In a large mixing bowl, combine 1½ cups of slightly melted unsalted butter (it should be soft and pliable, but not liquid), 2-3 tablespoons of heavy cream (35% fat, which adds richness and ensures a smooth consistency), and 1 teaspoon of pure vanilla extract. Beat these ingredients together with your hand mixer on medium speed for about 1 minute, until the mixture is smooth, creamy, and thoroughly combined, forming a perfect base for your buttercream.
15. Add Powdered Sugar for Sweetness and Structure: Gradually add 5 cups of powdered sugar to the butter mixture. Begin by mixing on a very low speed to prevent a cloud of powdered sugar from erupting all over your kitchen. Once the powdered sugar is mostly incorporated and no longer dusty, increase the mixer speed to high. Beat the frosting vigorously for approximately 5 minutes until it transforms into a light, airy, and beautifully fluffy consistency. This prolonged beating incorporates a significant amount of air, making the buttercream wonderfully smooth, spreadable, and light on the palate.
16. Incorporate Strawberry Reduction for Flavor and Color: Now, for the final, magical touch, beat in ½ cup of the completely cooled strawberry reduction into your fluffy buttercream. Continue beating until the reduction is thoroughly combined and evenly distributed throughout the frosting. This step imparts a beautiful, natural pale pink hue to the frosting and infuses it with that irresistible, authentic strawberry flavor. The natural sweetness and subtle tartness from the reduction perfectly balance the richness of the buttercream, creating a truly irresistible topping.
17. Frost and Decorate Your Masterpiece: Once your strawberry sheet cake is completely cool to the touch (this is non-negotiable!), and your strawberry buttercream is perfectly prepared and fluffy, it’s time for assembly. Using an offset spatula, carefully spread an even, generous layer of the creamy strawberry frosting over the entire top surface of the cake. Now is your chance to get creative with decoration! You can opt for a perfectly smooth, minimalist look, or pipe decorative swirls or borders around the edges for an elegant and festive finish. If you plan to adorn your cake with fresh strawberries or other delicate fruit, I strongly advise waiting until just before serving. This crucial tip prevents the fruit’s natural juices from leaching into the frosting, which could make it watery, compromise its texture, and ultimately affect its beautiful appearance. A freshly garnished cake truly shines and delights!
How to Store Your Delicious Strawberry Sheet Cake
Proper storage is key to enjoying your strawberry sheet cake for as long as possible while maintaining its exquisite taste and tender texture. Here’s how to keep it fresh and delicious:
- Room Temperature Storage: If your kitchen is relatively cool (ideally below 70°F or 21°C), you can store any leftover strawberry sheet cake in an airtight container at room temperature for up to 1 day. This is perfect if you plan to consume it quickly, perhaps over a day or two after baking. Ensure the container is truly airtight to prevent the cake from drying out.
- Refrigerator Storage: For extended freshness, transfer the cake to an airtight container and store it in the refrigerator for up to 4 days. Before serving, allow individual slices or the entire cake to come to room temperature for about 15-30 minutes. This allows the butter in both the cake and the frosting to soften slightly, restoring the cake to its optimal flavor and delightfully soft texture.
- Freezer Storage: This strawberry sheet cake freezes beautifully, making it an excellent option for meal prepping desserts or saving some for a future craving! For optimal preservation, wrap individual slices or the entire cooled, unfrosted cake tightly in 2 layers of plastic wrap, followed by 1 layer of heavy-duty aluminum foil. This double-layer protection is crucial for preventing freezer burn and maintaining the cake’s fresh taste and texture. It can be stored safely in the freezer for up to 3 months. When you’re ready to enjoy, thaw the cake overnight in the refrigerator. For the best flavor and a wonderfully soft texture, let it come completely to room temperature before serving. If freezing a frosted cake, it’s best to flash freeze it uncovered until the frosting is firm before wrapping tightly to protect its decoration and prevent sticking.
Frequently Asked Questions (FAQs) About Strawberry Sheet Cake
Here are some common questions about making and enjoying this delightful strawberry sheet cake, along with expert answers to help you achieve baking success:
- Can I use frozen strawberries for the reduction?
- Absolutely! Frozen strawberries work wonderfully for the reduction, especially when fresh ones are out of season or costly. Just be sure to thaw them completely before blending to ensure a smooth puree. The flavor will be just as vibrant and intense, making for a delicious cake year-round.
- Why is room temperature butter, eggs, and milk important for the cake?
- Using room temperature ingredients is a cornerstone of good baking. Butter, eggs, and milk at room temperature emulsify much better, meaning they blend together more smoothly and evenly. This creates a more uniform cake batter, resulting in a lighter, fluffier cake with a superior, tender texture. Cold ingredients can cause the batter to curdle, prevent proper emulsion, and ultimately lead to a dense, heavy crumb.
- My frosting seems too thick/thin. How can I fix it?
- Adjusting frosting consistency is simple! If your strawberry buttercream frosting is too thick, add a tiny bit more heavy cream (start with ½ teaspoon at a time) and beat until it reaches the desired smooth, spreadable consistency. If, conversely, it’s too thin or runny, add more powdered sugar (1 tablespoon at a time) and beat until it thickens up. Remember to adjust slowly and incrementally to avoid over-correcting, and always beat well after each addition.
- Can I make this sheet cake in a different pan size, like a round layer cake?
- Yes, you can certainly adapt this recipe for other pan sizes, but be aware that baking times will vary. For a beautiful layer cake, you have a couple of options: you can either carefully cut out layers from the baked sheet cake using a large round cutter, or more commonly, divide the batter evenly between two or three 8-inch or 9-inch round cake pans. When using round pans, remember to only fill them about halfway to prevent overflow during baking, and adjust the baking time to approximately 30-35 minutes. Always test for doneness with a toothpick inserted into the center.
- How can I prevent my strawberry sheet cake from being dry?
- To ensure a moist and tender cake every time, follow these key tips: 1) Measure flour accurately using the spoon-and-level method; packing flour can add too much. 2) Do not overmix the batter once the dry ingredients have been added, as this develops gluten and leads to a tough texture. 3) Most importantly, do not overbake! Remove the cake from the oven as soon as a toothpick inserted in the center comes out clean, indicating it’s just cooked through.
- Is the strawberry Jell-O powder absolutely necessary in this recipe?
- While the homemade strawberry reduction provides the primary, authentic strawberry flavor, the small amount of Jell-O powder serves a dual purpose: it significantly enhances the vibrant pink color of the cake, making it visually more appealing, and it adds a subtle boost of artificial strawberry flavor that complements the fresh fruit’s taste. You can omit it if you prefer to rely solely on natural color and flavor, but the cake’s hue might be less intense and the flavor profile slightly different.
More Delicious Strawberry Recipes to Explore!
Classic Strawberry Shortcake
Easy Strawberry Cake Mix Cookies
Delightful Strawberry Jello Pie
Homemade Baked Strawberry Donuts
Browse All Strawberry Recipes
Please note: While we strive for simplicity in most of our recipes, this strawberry sheet cake, with its homemade reduction, involves a few more steps and ingredients than some of our quickest desserts. However, we wholeheartedly believe the exceptional, fresh strawberry flavor it delivers makes every bit of effort incredibly worthwhile. It’s a true labor of love that yields an unforgettable treat, especially when you have a bit more time to dedicate to baking perfection and creating something truly special for your loved ones.