Strawberry Sheet Cake

Course: Dessert

Cuisine: American

Keyword: healthy strawberry cake, strawberry puree cake, strawberry sheet cake

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: servings

Calories: 526kcal

Author: Ashley

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.

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Ingredients

Dry Ingredients:

2 ½ cups whole wheat pastry flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon fine sea salt

Wet Ingredients:

½ cup avocado oil
½ cup applesauce
1 ½ cups granulated sugar
3 large eggs
2 large egg whites
1 ¼ cups lightly pureed strawberries purchase 1 pound
1 teaspoon vanilla extract
1 cup chopped freeze dried strawberries optional

Frosting:

½ cup unsalted butter room temperature
8 ounces 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

Prep baking pan: Preheat oven to 350ºF. Lightly grease a 9 x 13 inch metal baking pan with butter or cooking spray.
Purée strawberries: Add 1 pound fresh strawberries (stemmed and hulled) to blender or food processor and purée.
Mix dry ingredients: In a medium bowl combine dry ingredients and set aside.
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.
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.
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.
Cool: Allow the cake to cool completely before frosting, at least 1 hour.
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.
Frost and serve: Frost cake generously, decorating with fresh strawberries and crumbled freeze-dried strawberries if you’d like. Slice and serve, enjoy!

Video

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.

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