Description

Enjoy the delightful taste of Fresh Strawberry Sheet Cake, bursting with flavor from ripe strawberries. This simple recipe is perfect for gatherings and celebrations, making it a favorite among dessert lovers!

Ingredients

Scale

10 ½ oz (300g) fresh strawberries, washed and hulled
2 tablespoons (25g) granulated sugar
1 ½ cups (215g) all-purpose flour
1 ¼ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 cup (200g) granulated sugar
2 large egg whites, at room temperature
½ cup (120ml) full-fat sour cream
⅓ cup (80ml) oil
1 ½ teaspoons (7ml) pure vanilla extract
1 ¼ cups (300ml) prepared strawberry puree
3 drops red food coloring (optional)
4 tablespoons (60ml) prepared strawberry puree
½ cup (113g) unsalted butter
2 cups (240g) powdered confectioner's sugar
½ teaspoon pure vanilla extract (optional)

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Instructions

Preheat the oven to 350°F and line a 13×9-inch metal baking pan with parchment paper.
Make the strawberry puree by blending washed and hulled strawberries with 2 tablespoons of sugar until smooth. Reserve 4 tablespoons for the icing.
In a large bowl, sift together the flour, baking powder, baking soda, and salt. Add the sugar and whisk until combined.
In a medium bowl, whisk together the egg whites, sour cream, oil, and vanilla until smooth. If desired, add food coloring. Combine the wet and dry ingredients along with the 1 ¼ cups of strawberry puree, folding until just combined without over-mixing.
Spread the batter evenly in the prepared pan and bake for 20-25 minutes until lightly golden and a skewer comes out clean. Let cool for 10 minutes in the pan before transferring to a wire rack to cool completely.
For the icing, combine the powdered sugar, strawberry puree, and butter in a saucepan and bring to a simmer. Stir until the butter is melted, let it bubble for a few seconds, then pour over the powdered sugar and whisk until smooth. Allow to cool before pouring over the cake.

Notes

For best results, use fresh strawberries.
You can adjust the sugar based on the sweetness of the strawberries used.
Ensure the cake is completely cooled before adding icing to prevent it from melting.

Nutrition

Serving Size: 1 slice
Calories: 323
Sugar: 25g
Sodium: 150mg
Fat: 13g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg