Strawberry Sheet Cake

A piece of strawberry sheet cake with strawberry buttercream icing and fresh berries on top.

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5 from 1 vote

This simple strawberry sheet cake recipe makes a fluffy cake you'll love!

Prep Time1

Cook Time50

Servings: servings

Calories: 477kcal

Ingredients

Strawberry Puree reduction ingredients:

4 cups strawberries fresh or frozen, but thawed
1/4 cup granulated sugar
1 tbsp lemon juice

Cake ingredients:

3 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 cup butter salted and room temperature
1/2 cup vegetable oil
1 1/4 cup granulated sugar
1 tsp vanilla extract
3 eggs room temperature
1 cup strawberry reduction
1/2 cup sour cream full fat and room temperature

Strawberry Buttercream ingredients:

1 cup butter salted and room temperature
3 cups icing sugar
4 tbsp strawberry reduction

Instructions

Start by making the strawberry puree. Take the stems off all the fresh strawberries and put them into a pot. Next, add the lemon juice and the sugar and heat at medium heat. You'll want to stir quite often to avoid letting it boil. As it starts to boil, turn the heat down to medium low. Make sure that you're still stirring often so that the strawberries will break down.
If you want the mixture to be smoother, use an emulsion blender. Let the mixture reduce to 1/2 in size, which will take about 30 minutes. (If you're prepping ahead of time, place it in the fridge overnight. Be sure to take it out of the fridge 1 hour before adding it to the rest of the steps of the recipe so that it comes to room temp.) As you're making the puree, take the eggs, sour cream, and butter out of the fridge because these ingredients need to be at room temperature as well. Once the strawberries have reduced, take the pan off the heat and let it come to room temperature.
Next, preheat the oven to 350 degrees. Before preparing your cake pan, decide how you're going to eat the cake. If you plan to take the cake out of the pan, line the entire cake pan with parchment paper and then spray that with non-stick spray. If you're going to leave the cake in the pan, just spray the cake pan directly with non-stick spray.
Whisk together the flour, baking soda, and baking powder in a bowl.
Grab a mixer and beat the butter until smooth. Next blend in the oil, and then add in the sugar and mix until smooth. Mix in the vanilla and then add in the eggs one at a time. Make sure that you're mixing in between each egg that you add. Then slowly add in the sour cream and strawberry reduction but do not overmix!
Add the dry ingredients and mix - but not too much. Just mix until combined.
Pour the cake mixture into your prepared pan and then place on the middle rack in the oven.
Bake the cake for 25-30 minutes and them let it cool before adding the frosting. (Depending on how you're serving the cake is how you'll want to frost it. If you're going to add the frosting while the cake is in the pan, just let it cool and then frost. If you're going to frost the cake after you take it out of the pan, chilling the cake first will make it easier to frost!)
To make the homemade strawberry buttercream frosting, beat the butter until it's creamy and then add in the icing sugar. Once mixed, you'll then add in the strawberry reduction and stir. Add however much you'd like until it's the texture that you like.

Notes

Storage: Leftovers of this moist cake recipe should be covered or stored in an airtight container and kept in the fridge. It will stay fresh for up to 3 days. You can also freeze this strawberry summer sheet cake for up to 3 months of time.

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