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.
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