Servings
Font
Back
5.0 from 3 votes

Strawberry Sheet Cake

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.

Prep Time
15 mins
Additional Time
30 mins
Total Time
1 hr
Servings: 12
Course: Dessert
Cuisine: American

Ingredients

Dry Ingredients:
  • 2.5 cups whole wheat pastry flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
Wet Ingredients:
  • 1/2 cup avocado oil
  • 1/2 cup applesauce
  • 1.5 cups granulated sugar
  • 3 large eggs
  • 2 large egg whites
  • 1.25 cups lightly pureed strawberries purchase 1 pound
  • 1 teaspoon vanilla extract
  • 1 cup chopped freeze dried strawberries optional
Frosting:
  • ½ cup (1 stick) unsalted butter room temperature
  • 8 ounce Block Cream Cheese room temperature
  • 3 cups confectioners sugar
  • 1 cup freeze dried strawberries processed into powder
  • Pinch of fine sea salt to taste
  • 2 tablespoons Vanilla coffee creamer or milk

Instructions

    Cup of Yum
  1. Prep baking pan: Preheat oven to 350ºF. Lightly grease a 9 x 13 inch metal baking pan with butter or cooking spray.
  2. Purée strawberries: Add 1 pound fresh strawberries (stemmed and hulled) to blender or food processor and purée.
  3. Mix dry ingredients: In a medium bowl combine dry ingredients and set aside.
  4. 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. 
  5. 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.
  6. 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.
  7. Cool: Allow the cake to cool completely before frosting, at least 1 hour. 
  8. 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. 
  9. 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.