Strawberry Sheet Cake – Budget Bytes

Summer is here and one of my favorite fruits to buy during this season are fresh strawberries. This is the time when they’re ripe, juicy, super sweet, and perfect to incorporate into recipes like this homemade Strawberry Sheet Cake! This strawberry cake is fluffy, moist, and made with fresh pureed strawberries that have been reduced for a more concentrated strawberry flavor. And the best part…it’s topped with an absolutely dreamy, irresistible strawberry cream cheese frosting! This strawberry sheet cake is perfect for almost any occasion including birthdays, potlucks and holiday gatherings. It definitely stands out from any boxed cake and is always a crowd-pleaser!

Making The Strawberry Puree

The fresh strawberry puree is a key ingredient in this cake. I tested this recipe by just adding pureed strawberries straight from the food processor; then a second test by reducing the strawberries in a saucepan with a little sugar over medium heat. The strawberry reduction was the winner! It removes a lot of the extra liquid and adds a more concentrated strawberry flavor to the cake. And it tastes ahh-mazing in the homemade strawberry frosting!

Strawberry Cream Cheese Frosting

The strawberry frosting on this cake is my absolute favorite part! The intense strawberry flavor from the reduced strawberries, mixed with the cream cheese and powdered sugar is just heavenly. And if you’ve never made your own homemade cake frosting, then you’ll be surprised by just how easy it is to make. It only requires a few ingredients and it tastes wayyy better than store-bought icing.

How to Store Strawberry Cake

You can easily store any leftover strawberry sheet cake in an airtight container in the refrigerator for up to 4 days, or you can freeze it for longer storage. To freeze, wrap the cake slices in a double layer of plastic wrap and foil, then freeze for 2-3 months. To thaw, simply let the cake come to room temperature for about 30 minutes then enjoy!

Strawberry Sheet Cake

This Strawberry Sheet Cake is fluffy, moist, and made with fresh strawberries and a simply irresistible strawberry cream cheese frosting. Perfect for any occasion!

Author: Marsha – Budget Bytes

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Strawberry Puree

• 1 lb. fresh strawberries ($2.99)
• 2 Tbsp granulated sugar ($0.05)
• pinch of salt ($0.02)

Cake

• 2 3/4 cup all-purpose flour ($0.60)
• 2 tsp baking powder ($0.12)
• 1/2 tsp baking soda ($0.02)
• 1/2 tsp salt ($0.02)
• 1 1/2 cups granulated sugar ($0.60)
• 3/4 cup vegetable oil ($0.45)
• 4 large eggs ($0.66)
• 2 tsp vanilla extract ($1.00)
• 3 oz. strawberry gelatin ($1.00)
• 3/4 cup strawberry puree ($0.00)
• 1 cup whole milk ($0.20)

Strawberry Frosting

• 8 oz. cream cheese, softened ($1.89)
• 1/2 cup salted butter, softened ($1.07)
• 3 cups powdered sugar ($1.02)
• 1 tsp vanilla extract ($0.50)
• 1/4 cup strawberry puree ($0.00)

• Preheat the oven to 350°F and start by making the strawberry puree. Wash, remove the stems, and quarter the strawberries. Add the strawberries to a food processor and pulse for several seconds until the strawberries have broken down into a puree.

• Add the pureed strawberries along with 2 Tbsp of sugar and a pinch of salt to a small pot over medium-low heat. Simmer the strawberries for 20-25 minutes, stirring occasionally, until the strawberry puree has reduced by about half. You should end up with 1 cup of reduced strawberry puree. Transfer the reduced strawberry puree to a bowl and allow it to cool.

• While the strawberries are simmering, in a large bowl whisk together the dry ingredients (all-purpose flour, baking powder, baking soda, and salt).

• In a separate large bowl, whisk together the granulated sugar, vegetable oil, eggs (2 at a time) and vanilla extract until well combined.

• Now add in the strawberry gelatin and ¾ cups of the strawberry puree. Stir together until combined (save the rest of the strawberry puree for the frosting).

• Next add the dry ingredients to the same bowl as the wet ingredients and pour in the milk. Stir together until just combined. Be careful not to overmix at this point.

• Pour the batter into a greased 9×13” baking dish and bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.

• Remove the cake from the oven and allow it to cool completely at room temperature before frosting.

• To make the frosting, combine the cream cheese and salted butter in a large bowl using a handheld mixer until smooth. Then add the powdered sugar (1 cup at a time), vanilla extract, and ¼ cup of the strawberry puree. Blend together until creamy and smooth.

• Once the cake has cooled, spread the fresh strawberry frosting on top. Feel free to garnish with extra fresh strawberries (optional) and enjoy!

See how we calculate recipe costs here.

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*Make sure your cream cheese and butter are softened at room temperature before mixing them together.

Serving: 1sliceCalories: 526kcalCarbohydrates: 72gProtein: 6gFat: 24gSodium: 339mgFiber: 1g

Read our full nutrition disclaimer here.

How to Make Strawberry Sheet Cake – Step by Step Photos

Preheat the oven to 350°F. Next wash, remove the stems, and quarter 1 lb. strawberries. Add the strawberries to a food processor and pulse for several seconds until the strawberries have broken down into a puree.

Add the pureed strawberries, 2 Tbsp of sugar and a pinch of salt to a small pot over medium-low heat. Simmer the strawberries for 20-25 minutes, stirring occasionally, until the strawberry puree has reduced by about half. You should end up with 1 cup of reduced strawberry puree.

Transfer the reduced strawberry puree to a bowl and allow it to cool.

While the strawberries are simmering, in a large bowl whisk together 2 3/4 cup all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.

In a separate large bowl, whisk together 1 1/2 cups granulated sugar, 3/4 cup vegetable oil, 4 large eggs (2 at a time) and 2 tsp vanilla extract until well combined.

Now add in 3 oz. strawberry gelatin and ¾ cups of the reduced strawberry puree. Stir together until combined (save the rest of the strawberry puree for the frosting).

Next add the dry ingredients to the same bowl as the wet ingredients.

Then pour in 1 cup of milk. Stir together until just combined and there are no traces of dry flour left in the bowl. Be careful not to overmix at this point.

Pour the batter into a butter greased 9×13” baking dish and bake in the preheated oven for 40-43 minutes or until a toothpick inserted into the center comes out clean. You can also line your baking dish with parchment paper if you prefer.

Remove the cake from the oven and allow it to cool completely at room temperature before frosting.

To make the frosting, first combine 8 oz. softened cream cheese and 1/2 cup softened salted butter in a large bowl using a handheld mixer until smooth. Then add 3 cups of powdered sugar (1 cup at a time), 1 tsp vanilla extract, and ¼ cup of the strawberry puree.

Blend together with the hand mixer until creamy and smooth.

Once the cake has cooled, spread the fresh strawberry frosting on top.

Feel free to garnish with extra fresh strawberries (optional) and enjoy with a glass of milk or some vanilla ice cream. Serve this delicious strawberry cake at your next potluck, holiday, or family gathering!