Strawberry Sheet Cake

Try this Strawberry Sheet Cake recipe, or contribute your own.

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Strawberry Sheet Cake Save
Strawberry Sheet Cake
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Try this Strawberry Sheet Cake recipe, or contribute your own.

  • Preparing Time: 30 minutes
  • Total Time: 1 hour
  • Served Person: 12
vegetarian white meat free tree nut free nut free contains gluten red meat free shellfish free contains dairy contains eggs pescatarian
desserts

Step-by-step

  • Preheat oven to 350.
  • Lightly grease 9 x 13-inch baking pan or dish and line with parchment paper so that 2-3 inches extend over sides. Lightly spray the parchment paper.
  • Beat butter at medium speed until creamy.
  • Gradually add sugar and beat 5-7 minutes until light and fluffy.
  • Add eggs, one at a time, and mix just until blended.
  • Mix in lemon juice, vanilla, and red food coloring if using.
  • Whisk together flour, soda, salt, and baking powder.
  • Add flour mixture to butter alternately with buttermilk, beginning and ending with flour, beating on low speed just until blended.
  • Stir in strawberries.
  • Spread batter evenly into prepared pan or dish.
  • Bake 30-40 minutes, until tester inserted in middle comes out clean.
  • Cool in pan on wire rack for thirty minutes, then lift cake from pan using parchment paper sides and invert onto platter.
  • Gently remove parchment paper and allow cake to cool completely before frosting.
  • Cream butter, cream cheese, shortening, salt, and vanilla.
  • Add lemon juice.
  • Gradually add confectioner's sugar.
  • You may add additional sugar in ¼ cup increments until you get the taste and consistency that you want.
  • When frosting is the consistency you want, gently stir in the chopped strawberries.
  • If you get the frosting too loose then stick it in the refrigerator for half an hour.

While traditional layer cakes demand careful assembly and precise leveling, sheet cakes offer a streamlined geometry that bakes uniformly in a nine-by-thirteen-inch pan. Swapping cake flour for all-purpose flour significantly lowers the protein content, yielding a finer, more delicate crumb that easily suspends chopped fruit without collapsing. Beating the unsalted butter and granulated sugar for five to seven minutes incorporates vital air pockets that expand under heat, which is necessary when working with a dense batter containing full-fat buttermilk and fresh strawberries.

Acid-Base Interactions and Fat Management

Chemical leavening relies on the precise balance between alkaline baking soda and acidic elements like buttermilk and fresh lemon juice. Buttermilk provides the necessary acidity to activate the soda while introducing moisture and dairy solids that tenderize the gluten network. When incorporating the chopped strawberries into the batter, ensure they are thoroughly dried after washing to prevent unwanted pockets of liquid from interfering with the rise. The cream cheese and butter frosting utilizes vegetable shortening to stabilize the emulsion against weeping, which happens easily when fresh fruit moisture is introduced directly to dairy fats.

  • If the frosting becomes too loose during mixing due to strawberry juices, refrigerate it for thirty minutes before spreading.
  • Test the cake for doneness at the thirty-minute mark by inserting a wooden pick into the center; it should emerge free of wet batter.
  • Store frosted portions in the refrigerator for up to three days, bringing them to room temperature twenty minutes before serving to soften the butter and cream cheese fats.
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