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Strawberry Sheet Cake

overhead view of slices of fresh strawberry sheet cake on wire cooling rack

5 from 1 review

This Strawberry Sheet Cake recipe is a sweet and fruity treat bursting with juicy fresh strawberries. Freeze-dried strawberries take it over the top and the strawberry cream cheese frosting is divine. Best enjoyed on Mother’s Day, or any spring occasion.

Ingredients

Scale

Dry Ingredients:

  • 2.5 cups whole wheat pastry flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt

Wet Ingredients:

  • 1/2 cup avocado oil
  • 1/2 cup applesauce
  • 1.5 cups granulated sugar
  • 3 large eggs
  • 2 large egg whites
  • 1.25 cups lightly pureed strawberries (purchase 1 pound)
  • 1 teaspoon vanilla extract
  • 1 cup chopped freeze dried strawberries (optional)

Frosting:

  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 8 ounce block cream cheese, room temperature
  • 3 cups confectioners sugar
  • 1 cup freeze dried strawberries, processed into powder
  • Pinch of fine sea salt, to taste
  • 2 tablespoons Vanilla coffee creamer or milk

Instructions

  1. Prep baking pan: Preheat oven to 350ºF. Lightly grease a 9 x 13 inch metal baking pan with butter or cooking spray.
  2. Mix dry ingredients: In a medium bowl combine dry ingredients and set aside.
  3. Mix wet ingredients: In a large bowl whisk together oil, applesauce and sugar until smooth. Add in eggs and egg whites, mixing until fully combined. 
  4. Combine: Slowly start to add about half of the flour mixture and half of the strawberry puree. Stir a few times then add the remaining flour and strawberry purée. Gently fold in the freeze-dried strawberries if using.
  5. Bake: Pour batter into the prepared cake pan and bake for 30-35 minutes, or until inserted toothpick comes out clean. Tip: I like to check the cake at 28 minutes, then adjust the time from there. It’s best not to over-bake this cake so watch baking time closely after 30 minutes.
  6. Cool: Allow the cake to cool completely before frosting, at least 1 hour. 
  7. Make frosting: In a large bowl using an electric mixer, beat together the butter and cream cheese until light and fluffy. Slowly mix in the confectioners sugar, powdered freeze-dried strawberries and a pinch of salt. As the frosting comes together, add milk. Note: You can also use ¼ cup strawberry puree in place of the freeze-dried strawberries, just know your frosting won’t be as pink without adding food coloring. 
  8. Frost and serve: Frost cake generously, decorating with fresh strawberries and crumbled freeze-dried strawberries if you’d like. Slice and serve, enjoy!

Notes

STRAWBERRY NOTES – You’ll need about 2 ounces of freeze-dried strawberries if using in both the cake and the frosting. You’ll need about 1 pound of fresh strawberries for the puree in the cake. I always buy another pound just in case it is needed, and for decorating with fresh strawberries as well.

DAIRY FREE – Make it dairy-free friendly by using plant based butter, cream cheese and milk for the frosting. Or, omit the frosting and serve with whipped coconut cream and fresh strawberries.

STORAGE – Store in an airtight container in the fridge for 2-3 days. Or wrap tightly in plastic wrap, with a few toothpicks inserted sporadically, to prevent the frosting from getting smushed. Remove from the fridge 10 minutes before serving.

Keywords: strawberry sheet cake, strawberry puree cake, healthy strawberry cake