Sheet cakes are perfect for those times you need to feed a crowd, and this strawberry sheet cake is no exception. Both the cake and buttercream are made with real strawberries, which gives them the most amazing strawberry taste.

Pureed strawberries are used in the cake, with pureed strawberries that can been reduced into a paste used in the buttercream icing. Not a single drop of artificial strawberry flavouring is used in this delicious creation.

While the sprinkles on top are completely optional, I decided to decorate my cake with pink and white flamingo sprinkles.

More strawberry recipes

Strawberries make the best desserts. Check out the recipes below for more strawberry inspiration:

• Strawberry bliss balls
• Strawberry heart thumbprint cookies
• Apple strawberry homemade pop tarts
• Strawberry jelly cakes
• Mango and strawberry layer smoothies

Ingredients in strawberry sheet cake

Ready to get baking? You will need the following ingredients:

• Butter
• White sugar
• Vanilla extract
• Eggs
• Strawberries, pureed
• Self raising flour
• Bi carb soda
• Buttermilk

How to make a strawberry sheet cake

Before making a start on the cake batter, preheat the oven to 160c. Line a 20 x 30cm cake tin or baking dish with baking paper and set aside.

Add to the bowl of a stand mixer the softened butter, white sugar and vanilla extract. Beat until light and fluffy. Add the eggs, one at a time, and beat between each addition.

Add the strawberry puree and beat again until well combined. Finally, add the bi carb soda and 1/3 of the self raising flour and buttermilk. Beat well, and repeat twice more with the remaining flour and buttermilk.

Pour the cake batter into the prepared cake tin. Bake for around 50 minutes, or until cooked through. Allow to cool completely in tin before icing with buttercream.

How to make strawberry buttercream icing

This buttercream is coloured and flavoured using only strawberries. The strawberries turn the buttercream such a pretty colour. To make the buttercream using fresh or frozen strawberries, the first step is to boil the strawberries down into a paste.

To do this, add the pureed strawberries to a small saucepan. If you don’t want any strawberry seeds in your buttercream strain the puree before adding it to the saucepan, but I left the seeds in mine.

Heat the saucepan over a low heat, and allow to boil while stirring regularly. Continue until all of the liquid has evaporated from the puree and you are left with a paste that resembles tomato paste. Allow to cool completely before using.

Once the strawberry paste is completely cool, it’s time to make a start on the buttercream. Add the softened butter to the bowl of a stand mixer and beat until pale. Add half of the icing sugar and beat until light and fluffy.

Next, add the strawberry paste and vanilla extract. Beat once again until well combined. Finally, add the remaining icing sugar and milk and beat until light and fluffy. Spread the buttercream over the cooled cake and decorate with sprinkles if using.

Strawberry sheet cake recipe