Strawberry Sheet Cake

There’s something incredibly special about baking a Strawberry Sheet Cake that combines sweetness with just the right amount of tartness. I remember the first time I tried this cake at a spring gathering. The combination of fresh strawberries and a light, fluffy frosting made it a standout dessert. As soon as I took my first bite, I was transported to a sun-drenched picnic, surrounded by laughter and the fragrance of blooming flowers. It was the perfect celebration of spring! The vibrant colors of the strawberries and rhubarb dancing in the frosting are enough to make anyone’s mouth water. It’s a cake that brings people together, whether it’s a birthday, a family reunion, or just a sunny afternoon treat. I love sharing this recipe, and I think you will, too. Dive in and let’s explore how to create this delightful dessert!

What to Buy for Strawberry Sheet Cake

Gathering the right ingredients for the Strawberry Sheet Cake is key to achieving its delightful flavor. Each component plays a crucial role, and the harmony of these ingredients creates a cake that celebrates the essence of spring. Fresh strawberries and rhubarb are the stars here, while flour, sugar, and butter form the classic cake base.

• Sliced Strawberries: 2 cups, from 1/2 pound strawberries. Freshly sliced strawberries add natural sweetness and moisture to the cake.
• White Granulated Sugar: 1/4 cup, divided. This sugar is essential for balancing the tartness of the rhubarb and enhancing the flavors of the strawberries.
• Diced Rhubarb: 1 cup, from 4 to 5 shortish stalks. Rhubarb brings a tangy punch that complements the sweetness of the cake.
• Pinch of Salt: A tiny amount of salt enhances the overall flavor of the cake, balancing sweetness and richness.
• Red Food Coloring: 3 drops, optional. This adds a vibrant hue to your frosting, making it visually appealing.
• Cake Flour: 2 3/4 cups, plus more for dusting pans. Cake flour ensures a soft and tender crumb, perfect for a light cake.
• Baking Powder: 2 1/2 teaspoons. This leavening agent helps the cake rise and maintain its fluffy texture.
• Salt: 1 teaspoon. A little extra salt complements and enhances the sweetness of the cake.
• Unsalted Butter: 1 cup, softened. Butter adds richness and flavor to the cake.
• Milk: 3/4 cup, whole milk preferred. Milk adds moisture and contributes to the cake’s softness.
• Large Egg Whites: 6. Egg whites help create a light and airy texture in the cake.
• Pure Vanilla Extract: 2 teaspoons or 1/4 teaspoon vanilla paste. This adds a warm, inviting flavor that complements the fruit.
• Rhubarb Puree: 1/4 cup. This pureed rhubarb adds a tangy flavor and smooth texture to the frosting.

Strawberry Sheet Cake Instructions

Making a Strawberry Sheet Cake is a joyful process that will leave your kitchen smelling delightful. Let’s dive into the steps to create this delicious masterpiece.

1. Preheat the oven to 350 degrees F. This is crucial for ensuring your cake bakes evenly.
2. Add the sliced strawberries to one side of a parchment-lined baking sheet and the diced rhubarb to the other side. Sprinkle about 2 tablespoons of sugar onto the strawberries and the remaining 2 tablespoons onto the rhubarb. Toss them gently to coat and keep them separate, then roast them in the oven for about 10 minutes. This roasting step will concentrate their flavors.
3. After roasting, remove the sheet from the oven and let the strawberries cool for about 5 to 10 minutes. Once cooled, transfer the strawberries to a blender and pulse until smooth. You should end up with about 1/2 cup of puree. If you’d like, mix in 3 drops of red food coloring to enhance the color. Then, add the roasted rhubarb to the blender and pulse until it’s smooth as well. This will create a beautiful base for your frosting.
4. While your oven is still at 350 degrees F, grease a 13×9-inch baking pan and set it aside for later use.
5. In a medium bowl, combine the cake flour, baking powder, and salt. Whisk until combined and set the mixture aside.
6. In the bowl of a stand-up mixer fitted with a paddle attachment, add the unsalted butter and 1 3/4 cups of sugar. Beat them together until the mixture is light and fluffy. This should take about 2 to 3 minutes.
7. In a measuring cup, combine the milk, egg whites, vanilla extract, and the reserved 1/2 cup of strawberry puree. Whisk until combined. Gradually add this mixture to the butter and sugar while the mixer runs on low speed, alternating it with the dry ingredients. Start and end with the dry mix, ensuring the batter is relatively smooth without overmixing.
8. Pour the batter into the prepared baking pan. Bake in the preheated oven for about 25 minutes, or until a skewer inserted into the center comes out clean. Keep an eye on it to avoid overbaking!
9. Once baked, allow the cake to cool in the pan for about 5 minutes, then invert it onto a cooling rack. Let it cool completely to room temperature, which usually takes about an hour.
10. Meanwhile, prepare the frosting. In a saucepan, fill it with a few inches of water and place a clean bowl of your stand mixer atop it. Add 3/4 cup of sugar and 6 egg whites to the bowl. Mix them together and heat the mixture until it reaches 140 degrees F or until the sugar has completely dissolved.
11. Carefully transfer the bowl to the stand-up mixer and beat with the whisk attachment for about 5 to 7 minutes, until the mixture is very fluffy. Once fluffy, switch to the paddle attachment and, while the mixer is running on low speed, add in the unsalted butter one cube at a time until the mixture becomes smooth and glossy. Finally, pour in the rhubarb puree and the red food coloring, mixing until everything is well combined.
12. Once the cake has completely cooled, pour the frosting on top and use an offset spatula to smooth it out to the edges. Add some decorative swoops to the frosting to give it a personal touch, and don’t forget to top it off with a generous amount of sprinkles!

Change It Up

Feeling adventurous? Here are some fun tips to customize your Strawberry Sheet Cake!

• Flavor Variations: Try substituting the rhubarb with other fruits like blueberries or blackberries for a different flavor profile.
• Frosting Alternatives: Consider using whipped cream or cream cheese frosting instead of Swiss meringue for a different texture.
• Add-Ins: Incorporate nuts like walnuts or pecans into the batter for added crunch and flavor.
• Serving Suggestions: Serve the cake warm with a scoop of vanilla ice cream or alongside fresh fruit for a delightful contrast.
• Layered Cake: For a special occasion, bake the cake in two layers instead of one and stack them with frosting in between for a stunning presentation.

Pairing Suggestions for Strawberry Sheet Cake

There are countless ways to enjoy your Strawberry Sheet Cake! Here are some ideas to elevate your serving experience:

• Whipped Cream: Top each slice with a dollop of freshly whipped cream for an inviting touch.
• Fresh Berries: Serve with extra strawberries or a mix of berries on the side for added freshness.
• Ice Cream: Vanilla or strawberry ice cream pairs perfectly with the cake’s flavors.
• Seasonal Occasions: This cake is a fantastic centerpiece for spring celebrations like Easter or Mother’s Day.
• Picnics: Cut the cake into squares and pack it for a delightful picnic dessert.
• Coffee Pairing: Serve with a cup of coffee for a delightful afternoon treat.

FAQ

Conclusion

The Strawberry Sheet Cake is a delightful way to celebrate the bright flavors of spring. It’s moist, flavorful, and topped with a creamy frosting that everyone will adore. I encourage you to try this cake for your next gathering or simply to treat yourself. You won’t be disappointed!

Strawberry Sheet Cake

The perfect dessert to celebrate spring, this Strawberry Sheet Cake features fresh strawberries and rhubarb in a light, fluffy cake topped with a creamy frosting. It's a dish everyone will love, making it ideal for gatherings and celebrations!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 12 slices

Course: Desserts

Cuisine: American

Calories: 280

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups sliced strawberries from 1/2 pound strawberries
• 1/4 cup white granulated sugar divided
• 1 cup diced rhubarb from 4 to 5 shortish stalks
• Pinch salt
• 3 drops red food coloring optional
• 2 3/4 cups cake flour plus more for dusting pans
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup unsalted butter
• 1 3/4 cups white granulated sugar
• 3/4 cup milk
• 6 large egg whites
• 2 teaspoons pure vanilla extract or 1/4 teaspoon vanilla paste
• 3 large egg whites
• 3/4 cup white granulated sugar
• 1 cup unsalted butter at room temperature
• 1/4 cup rhubarb puree
• 2 to 3 drops red food coloring optional

Equipment

• 9×13-inch quarter sheet pan
• Stand mixer with whisk and paddle attachments
• Blender
• Offset spatula

Method

 

1. Preheat the oven to 350 degrees F. This is crucial for ensuring your cake bakes evenly.
2. Add the sliced strawberries to one side of a parchment-lined baking sheet and the diced rhubarb to the other side. Sprinkle about 2 tablespoons of sugar onto the strawberries and the remaining 2 tablespoons onto the rhubarb. Toss them gently to coat and keep them separate, then roast them in the oven for about 10 minutes. This roasting step will concentrate their flavors.
3. After roasting, remove the sheet from the oven and let the strawberries cool for about 5 to 10 minutes. Once cooled, transfer the strawberries to a blender and pulse until smooth. You should end up with about 1/2 cup of puree. If you’d like, mix in 3 drops of red food coloring to enhance the color. Then, add the roasted rhubarb to the blender and pulse until it’s smooth as well. This will create a beautiful base for your frosting.
4. While your oven is still at 350 degrees F, grease a 13×9-inch baking pan and set it aside for later use.
5. In a medium bowl, combine the cake flour, baking powder, and salt. Whisk until combined and set the mixture aside.
6. In the bowl of a stand-up mixer fitted with a paddle attachment, add the unsalted butter and 1 3/4 cups of sugar. Beat them together until the mixture is light and fluffy. This should take about 2 to 3 minutes.
7. In a measuring cup, combine the milk, egg whites, vanilla extract, and the reserved 1/2 cup of strawberry puree. Whisk until combined. Gradually add this mixture to the butter and sugar while the mixer runs on low speed, alternating it with the dry ingredients. Start and end with the dry mix, ensuring the batter is relatively smooth without overmixing.
8. Pour the batter into the prepared baking pan. Bake in the preheated oven for about 25 minutes, or until a skewer inserted into the center comes out clean. Keep an eye on it to avoid overbaking!
9. Once baked, allow the cake to cool in the pan for about 5 minutes, then invert it onto a cooling rack. Let it cool completely to room temperature, which usually takes about an hour.
10. Meanwhile, prepare the frosting. In a saucepan, fill it with a few inches of water and place a clean bowl of your stand mixer atop it. Add 3/4 cup of sugar and 6 egg whites to the bowl. Mix them together and heat the mixture until it reaches 140 degrees F or until the sugar has completely dissolved.
11. Carefully transfer the bowl to the stand-up mixer and beat with the whisk attachment for about 5 to 7 minutes, until the mixture is very fluffy. Once fluffy, switch to the paddle attachment and, while the mixer is running on low speed, add in the unsalted butter one cube at a time until the mixture becomes smooth and glossy. Finally, pour in the rhubarb puree and the red food coloring, mixing until everything is well combined.
12. Once the cake has completely cooled, pour the frosting on top and use an offset spatula to smooth it out to the edges. Add some decorative swoops to the frosting to give it a personal touch, and don’t forget to top it off with a generous amount of sprinkles!

Notes

• Tip 1: If your Swiss Meringue frosting curdles, microwave a small portion for about 30 seconds to melt it and incorporate it back into the mixture while mixing.
• Tip 2: The Strawberry Sheet Cake can be stored in an airtight container in the fridge for up to 3 days. Make sure to keep it covered to prevent it from drying out.
• Tip 3: Ensure your butter and eggs are at room temperature before starting. This helps create an even batter and better texture.
• Tip 4: When adding butter to your frosting, add it slowly so that it can emulsify properly and maintain a smooth consistency.

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Meet Carmen Rhoades

Precision is key to a perfect feast, and I apply that rigor to everything I do here. I am deeply involved in measuring, timing, and refining the techniques behind our recipes. I have cooked this dish multiple times, troubleshooting every step so that your experience in the kitchen is seamless and successful.