Strawberry Sheet Cake
The best fluffy and moist strawberry sheet cake you've ever tried!
Ingredients
Sheet Cake
- 1 lbs fresh strawberries
- ½ cup freeze-dried strawberries
- 1 ½ cups all-purpose flour
- 1 cup cake flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ cup unsalted butter room temperature
- ⅓ cup vegetable oil
- 1 ⅔ cup granulated sugar
- 4 large eggs room temperature
- ⅓ cup sour cream room temperature
- ½ cup buttermilk room temperature
- 2 teaspoons vanilla extract
Frosting
- 1 ½ ounces freeze-dried strawberries
- ¼ teaspoon sea salt
- ½ cup unsalted butter room temperature
- ¼ cup cream cheese room temperature
- 3 cups powdered sugar
- 1 - 2 tablespoons heavy cream room temperature
- 1 teaspoon vanilla extract
Instructions
Sheet Cake
- Add the strawberries to a small saucepan. Heat on medium-low and mash the strawberries as you cook. Continue to cook the strawberries until it is cooked down to about ½ cup. Allow to cool completely.
- Add the freeze-dried strawberries to a food processor or blender and process until it is a fine powder.
- Preheat the oven to 350F. Grease and flour your 9x13 baking pan and line the bottom with parchment paper. Set aside.
- Add the flour, baking powder, baking soda salt, and strawberry powder together and stir well. Set aside.
- Add the butter, oil, cooled strawberry puree and sugar together. Beat well until well-combined.
- Add the eggs and vanilla to the butter mixture and beat well for about 4 minutes.
- Mix together the buttermilk and sour cream in a small bowl.
- Add ⅓ of the flour mixture to the butter mixture and stir until just combined. Add in half the buttermilk mixture and stir until just combined. Add half the remaining flour, then the remaining buttermilk and stir until just combined. Add the remaining flour and mix until just combined.
- Pour the batter into the baking sheet and spread evenly. Bake for 35 - 40 minutes, or until a toothpick comes out with a few crumbs clinging to it.
- Allow the cake to cool completely and make the frosting.
Frosting
- Put your freeze-dried strawberries and salt in a food processor and pulse until the strawberries become a fine powder.
- Place your butter and cream cheese in a mixer and beat until smooth. Add in the powdered freeze-dried strawberries.
- Add your powdered sugar one cup at a time, beating well between each addition.
- Add in the vanilla extract and beat well.
- Mix in the heavy cream one tablespoon at a time until you reach your desired consistency.
- Allow the frosting to sit for a couple of minutes before spreading on your cooled cake.
Nutrition
Calories: 479kcalCarbohydrates: 70gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 85mgSodium: 165mgPotassium: 242mgFiber: 2gSugar: 52gVitamin A: 529IUVitamin C: 140mgCalcium: 68mgIron: 3mg
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