Easy Homemade Fresh Strawberry Sheet Cake
This simple and fresh Strawberry cake is moist, delicious, and has fresh pureed strawberries baked into the cake. The perfect summer dessert!
Ingredients
Fresh Strawberry Cake
- 2 sticks butter, softened (1 cup)
- 1 box strawberry jello, 3 ounces
- 1 3/4 cup sugar
- 3 eggs, room temperature
- 1/2 tsp vanilla extract
- 2 1/4 cups flour
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup buttermilk*
- 1/2 cup fresh strawberry puree**
Strawberry Cream Cheese Frosting
- 1/2 package of softened cream cheese, (4 oz)
- 1/2 stick of butter (1/4 cup)
- 3 cups powdered sugar
- 1/2 tsp vanilla extract
- 1/4 cup fresh strawberry puree
Instructions
Fresh Strawberry Cake
- Position your oven rack into the middle of the oven and preheat oven to 350 degrees Fahrenheit. Spray a 13"x9" baking dish with non stick cooking spray and set aside.
- In a large bowl, beat softened butter, strawberry jello, and sugar until fluffy, about 2-3 minutes. Add eggs and vanilla extract and mix well.
- In a separate small bowl, add flour, baking powder, baking soda, and salt and whisk to combine.
- To the large bowl with jello and egg mixture, add half of the flour and mix well. Add all of the buttermilk (or soured milk) and mix well. Lastly, add the rest of the flour and combine.
- In a food processor or blender, add about 8-10 strawberries and blend for 1 minute. This should make about 3/4 cup of puree.
- Add in 1/2 cup of strawberry puree and mix well until puree is thoroughly combined.
- Pour the cake batter into the prepared baking dish and place in the oven and bake for 35-40 minutes. Check your cake with a toothpick after 35 minutes. If toothpick comes out clean, pull from oven, and allow the cake to cool completely.
Strawberry Cream Cheese Frosting
- In a medium bowl, beat the softened cream cheese and softened butter with a mixer until well combined. Slowly add in your powdered sugar one cup at a time, scraping the sides of bowl with a rubber spatula.
- Add in your strawberry puree and vanilla extract and beat until the puree is well combined. If frosting is too thin, add more powdered sugar.
- Spread the frosting over the cooled cake and enjoy!
Notes
* I make my own buttermilk by placing 2 teaspoons of white vinegar in a 1/2 cup measuring dish and pour over whole milk till it hits 1/2 cup measurement. Allow to sour for 5 minutes before using.
** To make fresh strawberry puree, I blend about 10 large strawberries together in a food processor or blender for 1 minute.
To store: Cover with plastic wrap and keep in the refrigerator for up to 4 days. Before eating a slice of this strawberry cake, allow it to sit at room temperature for about 20 minutes before serving for the best texture.