Description
This delightful Strawberry Sheet Cake features a moist, tender crumb infused with fresh strawberry puree, topped with a luscious strawberry buttercream icing. Perfect for spring and summer gatherings, this cake combines the natural sweetness and vibrant color of strawberries with classic baking techniques for a deliciously fresh dessert.
Ingredients
Strawberry Puree
- 10 ½ oz (300g) fresh strawberries, washed and hulled
- 2 tbsp (25g) granulated sugar
Dry Ingredients
- 1 ½ cups (215g) all purpose flour
- 1 ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (200g) granulated sugar
Wet Ingredients
- 2 large egg whites, at room temperature
- ½ cup (120ml) full fat sour cream
- ⅓ cup (80ml) oil
- 1 ½ teaspoon (7ml) pure vanilla extract
- 1 ¼ cups (300ml) prepared strawberry puree (from above)
- 3 drops red food coloring (optional)
Icing
- 4 tbsp (60ml) prepared strawberry puree (reserved from above)
- ½ cup (113g) unsalted butter
- 2 cups (240g) powdered confectioner's sugar
- ½ teaspoon pure vanilla extract (optional)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and line a 13x9-inch metal baking pan with parchment paper to prevent the cake from sticking and for easy removal.
- Prepare the strawberry puree: Blend the washed and hulled strawberries with 2 tablespoons of granulated sugar in a blender until smooth. Reserve 4 tablespoons of this puree for the icing and measure about 1 ¼ cups (300ml) to use in the batter.
- Mix dry ingredients: Sift together the flour, baking powder, baking soda, and salt into a large bowl. Whisk thoroughly, then add 1 cup granulated sugar and whisk again to combine evenly.
- Combine wet ingredients: In a medium bowl, whisk the egg whites, sour cream, oil, and vanilla extract until smooth. If desired, add 3 drops of red food coloring for enhanced color. Pour this mixture into the dry ingredients bowl, then add the 1 ¼ cups strawberry puree. Fold gently until fully combined, being careful not to over-mix.
- Bake the cake: Spread the batter evenly in the prepared baking pan. Bake for 20-25 minutes until the top is lightly golden with a pink hue, and a skewer inserted into the center comes out clean. Allow the cake to cool in the pan on a wire rack for 10 minutes before removing it to cool completely.
- Prepare the icing: Place the powdered sugar in a large bowl. In a small saucepan, heat the reserved 4 tablespoons strawberry puree and unsalted butter until it simmers and the butter melts completely. Let it crackle for 15 seconds while stirring, then remove from heat and pour the mixture into the powdered sugar. Add vanilla extract if using, whisk until smooth, and let cool for about 10 minutes, whisking every couple of minutes.
- Decorate the cake: Pour the cooled strawberry icing over the completely cooled cake and spread evenly. Let the icing set in a cool, dry place before serving for the best texture and flavor.
Notes
- You can omit the red food coloring if you prefer to keep the cake natural.
- Make sure egg whites are at room temperature to help them incorporate better and produce a tender crumb.
- Sifting the dry ingredients ensures an even distribution of rising agents, giving a better texture.
- Do not over-mix the batter to keep the cake light and fluffy.
- Store the cake covered in a cool place or refrigerate to keep the icing firm and fresh.
- If fresh strawberries are unavailable, frozen strawberries can be used but thaw and drain excess liquid before pureeing.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American