Description
This Strawberry Sheet Cake is bursting with fresh strawberry flavor and topped with a creamy strawberry glaze. It’s moist, fluffy, and perfect for any occasion, from summer picnics to birthday parties. Easy to make and even easier to enjoy!
Ingredients
Units
Scale
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter, melted
- 1 cup buttermilk
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh strawberries, finely chopped
For the Strawberry Glaze:
- 2 cups powdered sugar
- 3–4 tablespoons strawberry puree (made from fresh or frozen strawberries)
- 1 tablespoon milk (optional, for thinning)
Instructions
Make the Cake:
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch sheet pan.
- In a large mixing bowl, whisk together flour, sugar, baking soda, and salt.
- Add the melted butter, buttermilk, eggs, and vanilla extract to the dry ingredients. Mix until well combined.
- Gently fold in the chopped strawberries.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and allow it to cool completely in the pan.
Make the Glaze:
- In a medium bowl, whisk together powdered sugar and strawberry puree until smooth.
- If the glaze is too thick, add milk, one teaspoon at a time, until it reaches the desired consistency.
Assemble:
- Once the cake is completely cool, pour the glaze over the top and spread evenly with a spatula.
- Let the glaze set for 10–15 minutes before slicing and serving.
Notes
- For a more intense strawberry flavor, consider using strawberry extract in the glaze.
- Store leftover cake in an airtight container in the refrigerator for up to 3 days.
- To make strawberry puree, blend fresh or thawed frozen strawberries until smooth.