Strawberry Sheet Cake
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5
2 reviews
Excellent
Strawberry Sheet Cake
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This Strawberry Sheet Cake recipe is a sweet and fruity treat bursting with juicy fresh strawberries. Freeze-dried strawberries take it over the top and the strawberry cream cheese frosting is divine. Best enjoyed on Mother's Day, or any spring occasion.
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Ingredients
Dry Ingredients:
- 2.5 cups whole wheat pastry flour
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt fine sea salt
Wet Ingredients:
- 1/2 cup avocado oil
- 1/2 cup applesauce
- 1.5 cups granulated sugar
- 3 egg large
- 2 egg large, whites
- 1.25 cups strawberry purchase 1 pound, lightly pureed
- 1 teaspoon vanilla extract
- 1 cup strawberry optional, freeze dried, chopped
Frosting:
- ½ cup unsalted butter room temperature, 1 stick
- 8 ounce cream cheese room temperature, block
- 3 cups confectioners sugar
- 1 cup freeze dried strawberries processed into powder
- Pinch sea salt to taste, fine
- 2 tablespoons coffee creamer vanilla or milk
Instructions
- Prep baking pan: Preheat oven to 350ºF. Lightly grease a 9 x 13 inch metal baking pan with butter or cooking spray.
- Purée strawberries: Add 1 pound fresh strawberries (stemmed and hulled) to blender or food processor and purée.
- Mix dry ingredients: In a medium bowl combine dry ingredients and set aside.
- Mix wet ingredients: In a large bowl whisk together oil, applesauce and sugar until smooth. Add in eggs and egg whites, mixing until fully combined.
- Combine: Slowly start to add about half of the flour mixture and half of the strawberry puree. Stir a few times then add the remaining flour and strawberry purée. Gently fold in the freeze-dried strawberries if using.
- Bake: Pour batter into the prepared cake pan and bake for 30-35 minutes, or until inserted toothpick comes out clean. Tip: I like to check the cake at 28 minutes, then adjust the time from there. It’s best not to over-bake this cake so watch baking time closely after 30 minutes.
- Cool: Allow the cake to cool completely before frosting, at least 1 hour.
- Make frosting: In a large bowl using an electric mixer, beat together the butter and cream cheese until light and fluffy. Slowly mix in the confectioners sugar, powdered freeze-dried strawberries and a pinch of salt. As the frosting comes together, add milk. Note: You can also use ¼ cup strawberry puree in place of the freeze-dried strawberries, just know your frosting won’t be as pink without adding food coloring.
- Frost and serve: Frost cake generously, decorating with fresh strawberries and crumbled freeze-dried strawberries if you’d like. Slice and serve, enjoy!
Notes
- STRAWBERRY NOTES - You’ll need about 2 ounces of freeze-dried strawberries if using in both the cake and the frosting. You’ll need about 1 pound of fresh strawberries for the puree in the cake. I always buy another pound just in case it is needed, and for decorating with fresh strawberries as well.
- STRAWBERRY NOTES -
- You’ll need about 2 ounces of freeze-dried strawberries if using in both the cake and the frosting. You’ll need about 1 pound of fresh strawberries for the puree in the cake. I always buy another pound just in case it is needed, and for decorating with fresh strawberries as well.
- DAIRY FREE - Make it dairy-free friendly by using plant based butter, cream cheese and milk for the frosting. Or, omit the frosting and serve with whipped coconut cream and fresh strawberries.
- DAIRY FREE - Make it dairy-free friendly by using plant based butter, cream cheese and milk for the frosting. Or, omit the frosting and serve with whipped coconut cream and fresh strawberries.
- STORAGE - Store in an airtight container in the fridge for 2-3 days. Or wrap tightly in plastic wrap, with a few toothpicks inserted sporadically, to prevent the frosting from getting smushed. Remove from the fridge 10 minutes before serving.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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