Fresh Strawberry Cake with Strawberry Cream Cheese Icing
Fresh Strawberry Cake is easy to make. It perfectly pairs with luscious strawberry cream cheese icing, for just the right touch of decadence! Whether you're celebrating Valentine’s Day, Mother’s Day, or just craving something delicious, this sheet cake is a delightful treat!
Servings: 20 slices
Equipment
- Kitchen Scale (optional)
- Baking Sheet
- Stand Mixer
Ingredients
For the Fresh Strawberry Sheet Cake
- 1¼ cups unsalted butter 283 grams, room temperature (2½ sticks)
- 2½ cups granulated sugar 500 grams
- 5 large eggs 250 grams, room temperature
- 1 tablespoon fresh lemon juice 14 grams, from ½ lemon
- 1½ teaspoons pure vanilla extract 6 grams
- 3 cups all-purpose flour 360 grams
- 3 ounces strawberry-flavored gelatin 85 grams (1 box)
- 1 teaspoon baking soda 6 grams
- 2 teaspoons kosher salt 6 grams
- 1¼ cups buttermilk 284 grams (SEE NOTE)
- 1 cup diced fresh strawberries 167 grams
For the Fresh Strawberry Cream Cheese Frosting
- 16 ounces cream cheese 454 grams, room temperature (2 bricks)
- ½ cup unsalted butter 113 grams, room temperature (1 stick)
- ½ teaspoon kosher salt
- 2 lemons juiced and zested
- ¾ cup diced fresh strawberries 125 grams, mashed
- 3½ cups powdered sugar 396 grams, plus more if needed
Instructions
For the Fresh Strawberry Sheet Cake
- Set the oven rack to the middle position and preheat oven to 350°F. Spray a half-size (18x13x1-inch) rimmed baking sheet with nonstick baking spray. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth. Gradually add the sugar and continue beating until light in color and fluffy, about 3 minutes.1¼ cups unsalted butter, 2½ cups granulated sugar
- Beat in eggs, one-at-a-time, until well combined.5 large eggs
- Beat in the lemon juice and vanilla.1 tablespoon fresh lemon juice, 1½ teaspoons pure vanilla extract
- In a separate large bowl, whisk together the flour, gelatin powder, baking soda, and salt.3 cups all-purpose flour, 3 ounces strawberry-flavored gelatin, 1 teaspoon baking soda, 2 teaspoons kosher salt
- Turn mixer to low speed. Starting with the flour mixture, beat in the flour and buttermilk alternately to the butter mixture in 5 additions (beginning and ending with flour) beating just long enough after each addition to be blended.1¼ cups buttermilk
- Gently fold in the strawberries.1 cup diced fresh strawberries
- Spread batter into the prepared baking sheet.
- Bake for 30-40 minutes, or until a toothpick inserted in the middle comes out clean.Cool the cake on a cooling rack before frosting.
- While the cake cools, make the frosting. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, and salt on medium speed until creamy and lighter in color, about 2 minutes.16 ounces cream cheese, ½ cup unsalted butter, ½ teaspoon kosher salt
- Beat in the fresh lemon juice, lemon zest, and mashed fresh strawberries just until blended.2 lemons, ¾ cup diced fresh strawberries
- Turn the mixer to low speed and slowly add enough powdered sugar until the desired consistency is achieved. If the mixture is too thick, add more lemon juice or mashed strawberries.3½ cups powdered sugar
- Frost the cooled cake with the strawberry cream cheese frosting, slice, and serve.
Video
Notes
- NOTE: If you don't have buttermilk, you can use whole milk or DIY buttermilk.
- To make your own buttermilk, measure 1¼ cups of milk, remove 4 teaspoons of it, and mix in 4 teaspoons of lemon juice or white vinegar. Let this mixture sit for 5 minutes before using in the recipe.
- All ingredients should be at room temperature.
Nutrition
Serving: 1slice | Calories: 517kcal | Carbohydrates: 68g | Protein: 6g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 471mg | Potassium: 127mg | Fiber: 1g | Sugar: 52g | Vitamin A: 889IU | Vitamin C: 13mg | Calcium: 59mg | Iron: 1mg