Can I use frozen strawberries for Fresh Strawberry Sheet Cake?

Yes, frozen strawberries work well in Fresh Strawberry Sheet Cake. Be sure to thaw them slightly before cooking, and allow extra simmering time to reduce excess liquid. This helps maintain the rich, concentrated strawberry flavor needed for both the cake and frosting.

How do I store Fresh Strawberry Sheet Cake?

Fresh Strawberry Sheet Cake can be stored covered at room temperature for up to three days if unfrosted or topped with buttercream only. If you’ve added fresh strawberry toppings or a cream-based frosting, it’s best to refrigerate the cake to keep it fresh and safe to eat.

Why is my Fresh Strawberry Sheet Cake not pink enough?

The natural color of Fresh Strawberry Sheet Cake depends on the strawberries used. Some batches may appear more muted. For a brighter pink hue, you can add a small amount of food coloring. However, even without it, the cake will still have a delicious, natural strawberry flavor.

Can I turn this Fresh Strawberry Sheet Cake into cupcakes or layers?

Absolutely. Fresh Strawberry Sheet Cake batter can be adapted into cupcakes or round cake layers. Adjust the baking time accordingly—cupcakes typically bake in 18–22 minutes, while round layers may take slightly less time than a full sheet cake. Always test for doneness with a toothpick.

Fresh Strawberry Sheet Cake – Easy Moist Recipe

Name: Fresh Strawberry Sheet Cake
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 8 oz fresh strawberries (washed, hulled, chopped); 1 cup granulated sugar (for puree); 1/3 cup water; 1/2 cup (4 oz) unsalted butter, room temperature; 1 cup granulated sugar (for batter); 2 large eggs (whites only); 1 tsp vanilla extract; 3 cups all-purpose flour; 1 1/2 tsp baking powder; 1 tsp baking soda; 1/2 tsp salt; Zest of 1 lemon; 3/4 cup whole milk; 3–4 drops pink food coloring (optional); 1 tsp strawberry extract (optional); 1 cup (8 oz) unsalted butter, room temperature (for frosting); 3 1/2 cups powdered sugar; 2 tbsp heavy cream; 1/4 cup strawberry puree (reserved for frosting)

Description

This Fresh Strawberry Sheet Cake is a moist, tender dessert made with real strawberry puree and topped with a creamy strawberry buttercream frosting. Perfect for summer gatherings, this easy sheet cake delivers natural fruity flavor in every bite.

Ingredients

Scale

8 oz fresh strawberries (washed, hulled, chopped)
1 cup granulated sugar (for puree)
1/3 cup water
1/2 cup (4 oz) unsalted butter, room temperature
1 cup granulated sugar (for batter)
2 large eggs (whites only)
1 tsp vanilla extract
3 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
Zest of 1 lemon
3/4 cup whole milk
3–4 drops pink food coloring (optional)
1 tsp strawberry extract (optional)
1 cup (8 oz) unsalted butter, room temperature (for frosting)
3 1/2 cups powdered sugar
2 tbsp heavy cream
1/4 cup strawberry puree (reserved for frosting)

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Instructions

Preheat oven to 350°F (175°C) and grease a 13×9-inch baking pan or line with parchment paper.
In a saucepan, combine chopped strawberries, 1 cup sugar, and water. Bring to a boil, then simmer for 15 minutes, stirring occasionally.
Mash the mixture into a puree and let it cool completely. Reserve 1/4 cup for frosting.
In a large bowl, beat 1/2 cup butter until fluffy, then add 1 cup sugar and mix until light and creamy.
Add egg whites and vanilla extract, mixing until fully incorporated.
In a separate bowl, whisk flour, baking powder, baking soda, and salt.
Gradually add dry ingredients to the batter, alternating with milk, mixing until just combined.
Stir in cooled strawberry puree and lemon zest. Add food coloring or strawberry extract if desired.
Pour batter into prepared pan and bake for 35–40 minutes or until a toothpick inserted comes out clean.
Cool the cake completely before frosting.
For frosting, beat 1 cup butter until smooth, then gradually add powdered sugar.
Mix in reserved strawberry puree and heavy cream until light and spreadable.
Spread frosting evenly over the cooled cake, slice, and serve.

Notes

Use ripe, fresh strawberries for the best natural flavor.
Frozen strawberries can be used but may require longer cooking time.
Do not overmix the batter to keep the cake light and fluffy.
Allow the cake to cool fully before frosting to prevent melting.
Store covered at room temperature for up to 3 days or refrigerate if topped with fresh fruit.

Prep Time: 30 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 714 kcal
Sugar: 79 g
Sodium: 698 mg
Fat: 30 g
Saturated Fat: 17 g
Unsaturated Fat: 10 g
Trans Fat: 1 g
Carbohydrates: 108 g
Fiber: 3 g
Protein: 7 g
Cholesterol: 93 mg