Fresh Strawberry Sheet Cake
Total Time
1 hour 10 minutes
Prep Time
30 minutes
Cook Time
40 minutes
Rating
5 out of 5 stars
(44)
Ingredients
9×13 sheet cake
- 2 cups (264g) all purpose flour *see notes for GF option
- 3/4 cup (98g) cake flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (170g) vegetable oil
- 1 3/4 cups (350g) granulated sugar
- 4 large eggs
- 1 1/2 cups (325g) lightly pureed strawberries (about 1 1/2 pints)
- 1 tsp vanilla extract
- 8 oz full fat cream cheese, room temperature
- 1/2 cup (110g) unsalted butter, room temperature
- 4 cups powdered sugar
- 1/4 cup (58g) lightly pureed strawberries
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Preparation
Chef’s notes
*GLUTEN FREE – Although I haven’t tested it, I believe this cake would do well with gluten free flour. Sub the flour with a good quality gluten free baking flour – one with xanthan gum. I like Bob’s Red Mill 1-to-1 gluten free baking flour. Also spoon the flour into the measuring cup and level it off with a flat edge. Don’t scoop directly into the flour as this packs it into the cup, leaving you with way too much flour – thus a dry cake.
**PUREE – These measurements are of the puree, not the strawberries. First, puree the strawberries and then measure to the amounts listed above.