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Strawberry Sheet Cake with Rhubarb Swiss Meringue Frosting
5 from 63 votes

Strawberry Sheet Cake with Rhubarb Swiss Meringue Frosting

This Strawberry Sheet Cake features a tender crumb infused with roasted strawberry and rhubarb purees. The accompanying Swiss Meringue Frosting incorporates rhubarb puree, adding a subtle tartness and a delicate texture. The cake balances sweetness with the slight tang from rhubarb, while the roasted fruit intensifies flavor. It's suited for gatherings where a fruity, soft sheet cake is desired.

Prep Time
30 mins
Cook Time
35 mins
Total Time
1 hr 5 mins
Servings: 12 slices or 1 (9x13 inch) sheet cake
Calories: 585 kcal
Course: Dessert, Brunch
Cuisine: American, British

Ingredients

Roasted Strawberries + Rhubarb:
  • 2 cups strawberries from 1/2 pound strawberries, sliced
  • 1/4 cup granulated sugar divided, white
  • 1 cup rhubarb from 4 to 5 shortish stalks, diced
  • Pinch salt
  • 3 red food coloring optional, drops of
Strawberry Sheet Cake:
  • 2 3/4 cup cake flour plus more for dusting pans
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cups butter unsalted
  • 1 3/4 cups granulated sugar white
  • 3/4 cup milk
  • 6 egg large, whites
  • 2 teaspoons vanilla extract or 1/4 teaspoon vanilla paste; pure
Rhubarb Swiss Meringue Frosting:
  • 3 egg large, whites
  • 3/4 cup granulated sugar white
  • 1 cup butter at room temperature, unsalted
  • 1/4 cup rhubarb puree
  • 2 to 3 red food coloring optional, drops of

Instructions

To Make the Roasted Strawberries + Rhubarb:
    Cup of Yum
  1. Preheat the oven to 350 degrees F. Add the sliced strawberries to one side of a parchment-lined baking sheet and the diced rhubarb to the other side. Sprinkle about 2 tablespoons of sugar onto the strawberries and sprinkle the remaining 2 tablespoons of sugar onto the rhubarb. Toss them gently and keeping them separate, transfer them to the oven to roast for 10 minutes.
  2. Remove and allow them to cool for about 5 to 10 minutes. Add the strawberries to a blender and pulse until smooth. (You should end up with about 1/2 cup puree. Mix in 3 drops of food coloring, if you like.) Next, add the rhubarb to the blender and pulse until smooth.
To Make the Sheet Cake:
  1. Keep the oven at 350 degrees F (as it was for roasting the strawberries). And grease a 13x9-inch baking pan. Set aside.
  2. In a medium bowl, add the cake flour, baking powder and salt. Whisk until combined. Set aside.
  3. To the bowl of a stand-up mixer with the paddle attachment, add the butter and sugar. Beat until light and fluffy, about 2 to 3 minutes. In a measuring cup, pour in the milk, egg whites, vanilla extract or paste and reserved 1/2 cup strawberry puree (discard any extra) and whisk until combined.
  4. Turn the mixer to low speed and, alternating between the dry ingredients and the liquid ingredients (the strawberry/egg white mixture), add the them butter/sugar mixture until the batter is relatively smooth.
  5. Pour the batter into the prepared baking pan and transfer to the oven to bake for 25 minutes, until a skewer inserted into the center comes out clean.
  6. Allow the cake to cool in the pan for about 5 minutes and then invert onto a cooling rack and cool to room temperature. It’ll probably take a good hour.
To make the frosting:
  1. Bring a saucepan filled with a few inches of water. Place the clean bowl of a stand-up mixer atop the saucepan. Add the sugar and egg whites to the bowl and mix.
  2. Heat the mixture until it reaches 140 degrees F or until the sugar has dissolved completely. Carefully (it’ll be hot!) transfer the bowl to the stand-up mixer and with the whisk attachment, beat for 5 to 7 minutes, until very fluffy. Remove the whisk attachment and replace with the paddle attachment. With the mixer running on low speed, add the butter, one cube at a time until smooth and glossy. Lastly, pour in the rhubarb puree and red food coloring and mix until combined.
To Decorate the Cake:
  1. When the cake is completely cool, pour the frosting on top of the cake. Using an offset spatula or any spatula you own, smooth it out until it reaches the edges. Make a few swoops in the frosting so it looks cute. And then top it with a bunch of sprinkles!

Notes

  • If the Swiss Meringue frosting curdles when adding rhubarb puree, gently warm a small portion and re-incorporate it while mixing to restore smoothness.
  • Should the frosting become too soft, chilling briefly and then beating again will help firm it up.
  • When rhubarb is out of season, double the strawberries for puree and substitute it in the frosting for a similar flavor profile.

Nutrition Information

Calories 585kcal (29%) Carbohydrates 70g (23%) Protein 7g (14%) Fat 32g (49%) Saturated Fat 20g (100%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 8g (40%) Trans Fat 1g (50%) Cholesterol 83mg (28%) Sodium 244mg (10%) Potassium 249mg (5%) Fiber 1g (4%) Sugar 48g (96%) Vitamin A 984IU (20%) Vitamin C 15mg (17%) Calcium 83mg (8%) Iron 0.5mg (3%)

Nutrition Facts

Serving: 12 slices or 1 (9x13 inch) sheet cake

Amount Per Serving

Calories 585

% Daily Value*

Calories 585kcal 29%
Carbohydrates 70g 23%
Protein 7g 14%
Fat 32g 49%
Saturated Fat 20g 100%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 8g 40%
Trans Fat 1g 50%
Cholesterol 83mg 28%
Sodium 244mg 10%
Potassium 249mg 5%
Fiber 1g 4%
Sugar 48g 96%
Vitamin A 984IU 20%
Vitamin C 15mg 17%
Calcium 83mg 8%
Iron 0.5mg 3%

* Percent Daily Values are based on a 2,000 calorie diet.