Description
A light and tender sheet cake infused with fresh strawberry puree, topped with a tangy strawberry cream cheese frosting and fresh berries. Perfect for spring and summer gatherings, picnics, or anytime you want a dessert that’s fruity, nostalgic, and simple to make.
Ingredients
170 g (3/4 cup) vegetable oil
56 g (1/4 cup) unsalted butter, melted
300 g (1 1/2 cups) granulated sugar
3 large eggs
2 teaspoons vanilla extract
80 g (1/3 cup) milk
340 g fresh or frozen strawberries (about 1 1/2 cups puree; thaw frozen berries for 30 minutes before using)
360 g (2 3/4 cups) all-purpose flour
20 g (2 tablespoons) cornstarch
1 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon salt
Optional: a few drops pink gel food coloring
340 g (12 oz) cream cheese, room temperature
80 g (1/3 cup) strawberry jam
60 g (1/4 cup) granulated sugar
80 g (1/3 cup) heavy cream
Pinch of salt
Fresh strawberries, sliced for topping
Instructions
- Prepare the Cake Batter: Preheat oven to 175°C (350°F), no fan. Line a 9×13-inch pan with parchment paper. In a large bowl, whisk together oil, melted butter, sugar, eggs, and vanilla until smooth. Blitz strawberries into a puree (leave some small bits if desired) and whisk with milk into the wet mix. Sift in flour, cornstarch, baking powder, baking soda, and salt. Stir gently until just combined. If using, fold in food coloring.
- Bake the Cake: Pour batter into pan and bake 25–30 minutes, until a toothpick comes out with a few moist crumbs. Cool completely.
- Make the Frosting: In a bowl, combine cream cheese, strawberry jam, sugar, heavy cream, and a pinch of salt. Whisk on medium-low until smooth and lump-free. Avoid overmixing.
- Assemble: Spread frosting over cooled cake, top with sliced strawberries, slice, and serve.
Notes
- Use mixed berries for a berry sheet cake twist.
- Add lemon zest to batter for a citrus lift.
- Swap strawberry jam with raspberry jam for variation.
- To make cupcakes, bake 18–20 minutes.
- Drizzle with white chocolate for extra indulgence.
- For gluten-free, use a 1:1 gluten-free all-purpose flour blend.
- To freeze: store unfrosted cake up to 2 months; thaw before frosting.
- For best flavor, serve cake slices at room temperature.
- Prep Time: 20 minutes
- Cook Time: 25–30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/15 of cake)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 55 mg
