Strawberry Sheet Cake

4.60 from 5 votes

This Strawberry Sheet Cake is fluffy, moist, and made with fresh strawberries and a simply irresistible strawberry cream cheese frosting. Perfect for any occasion!

Prep Time25

Cook Time1

Total Time1 25

Course: Dessert

Cuisine: American

Total Cost: $11.72 recipe / $0.78 serving

Servings: slices

Calories: 526kcal

Author: Marsha McDougal

Equipment

Food Processor
Hand Mixer

Ingredients

Strawberry Puree

1 lb. fresh strawberries $2.50
2 Tbsp granulated sugar $0.05
pinch of salt $0.02

Cake

2 3/4 cup all-purpose flour $0.60
2 tsp baking powder $0.12
1/2 tsp baking soda $0.02
1/2 tsp salt $0.02
1 1/2 cups granulated sugar $0.60
3/4 cup vegetable oil $0.45
4 large eggs $0.66
2 tsp vanilla extract $1.00
3 oz. strawberry gelatin $1.00
3/4 cup strawberry puree $0.00
1 cup whole milk $0.20

Strawberry Frosting

8 oz. cream cheese, softened $1.89
1/2 cup salted butter, softened $1.07
3 cups powdered sugar $1.02
1 tsp vanilla extract $0.50
1/4 cup strawberry puree $0.00

Instructions

Preheat the oven to 350°F and start by making the strawberry puree. Wash, remove the stems, and quarter the strawberries. Add the strawberries to a food processor and pulse for several seconds until the strawberries have broken down into a puree.
Add the pureed strawberries along with 2 Tbsp of sugar and a pinch of salt to a small pot over medium-low heat. Simmer the strawberries for 20-25 minutes, stirring occasionally, until the strawberry puree has reduced by about half. You should end up with 1 cup of reduced strawberry puree. Transfer the reduced strawberry puree to a bowl and allow it to cool.
While the strawberries are simmering, in a large bowl whisk together the dry ingredients (all-purpose flour, baking powder, baking soda, and salt).
In a separate large bowl, whisk together the granulated sugar, vegetable oil, eggs (2 at a time) and vanilla extract until well combined.
Now add in the strawberry gelatin and ¾ cups of the strawberry puree. Stir together until combined (save the rest of the strawberry puree for the frosting).
Next add the dry ingredients to the same bowl as the wet ingredients and pour in the milk. Stir together until just combined. Be careful not to overmix at this point.
Pour the batter into a greased 9x13” baking dish and bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool completely at room temperature before frosting.
To make the frosting, combine the cream cheese and salted butter in a large bowl using a handheld mixer until smooth. Then add the powdered sugar (1 cup at a time), vanilla extract, and ¼ cup of the strawberry puree. Blend together until creamy and smooth.
Once the cake has cooled, spread the fresh strawberry frosting on top. Feel free to garnish with extra fresh strawberries (optional) and enjoy!

See how we calculate recipe costs here.

Notes

*Make sure your cream cheese and butter are softened at room temperature before mixing them together.

Nutrition

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