Best Strawberry Sheet Cake
A comforting and versatile sheet cake filled with fragrant strawberries, perfect for summer gatherings and special occasions.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Gives structure while keeping the cake tender.
- 1.5 cups granulated sugar Balances the fruit’s natural tartness.
- 2.5 teaspoons baking powder Lifts the cake to a light crumb.
- 0.5 teaspoon salt Enhances flavor.
Wet Ingredients
- 0.5 cups unsalted butter, softened For richness and melt-in-your-mouth texture.
- 2 large eggs, room temperature Add moisture and structure.
- 1 cup whole milk Helps the batter come together; sub with almond milk for a lighter option.
- 1 teaspoon vanilla extract Warms the flavor.
Fruity Ingredients
- 1.5 cups fresh strawberries, finely chopped The star ingredient; frozen can work if thawed and drained.
- 1 teaspoon zest of 1 lemon (optional) Brightens the strawberry flavor.
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease a 9x13-inch sheet pan and line with parchment for easy serving.
- In a large bowl, whisk together flour, sugar, baking powder, and salt until evenly combined.
- Add softened butter and rub into the dry ingredients until the mixture resembles coarse crumbs.
- In a separate bowl, whisk the eggs, milk, and vanilla. Pour into the dry ingredients and stir gently until just combined.
- Fold in the finely chopped strawberries and lemon zest.
- Spread batter into the prepared pan, smoothing the top with a spatula.
Baking
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Cooling
- Cool completely on a wire rack before frosting or dusting with powdered sugar.
Notes
For a festive meal or party, add cream cheese frosting and garnish with halved strawberries and edible flowers. Make a lighter version by using Greek yogurt in place of half the butter and a lower-sugar glaze.