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:
- White sugar
- Vanilla extract
- Strawberries, pureed
- Self raising flour
- Bi carb soda
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
- 125g butter, softened
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 250g strawberries, fresh or frozen, pureed
- 2 1/4 cups self raising flour
- 3/4 teaspoon bi carb soda
- 1 cup buttermilk
- 250g strawberries, fresh or frozen, pureed, extra
- 100g butter, softened, extra
- 1 1/2 cups icing sugar
- 1/2 teaspoon vanilla extract, extra
- 1 tablespoon milk
- Preheat the oven to 160c. Line a 20 x 30cm cake tin with baking paper and set aside.
- Add the butter, white sugar and vanilla extract to the bowl of a stand mixer. Beat until light and fluffy.
- Add the eggs one at a time, beating between each addition. Add the pureed strawberries and beat once again.
- Add the bi carb soda, 1/3 of the flour and 1/3 of the buttermilk. Beat until well combined, and repeat twice more with the 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 the tin.
- Before making the buttercream icing, add the extra pureed strawberries to a small saucepan and bring to a boil over a medium heat. Continue to stir until all of the liquid evaporates from the strawberries and you are left with a paste. This will take a little longer if frozen strawberries are used. Allow to cool completely.
- Add the extra softened butter to the bowl of a stand mixer and beat until light and fluffy. Add 1/2 of the icing sugar and beat until well incorporated.
- Add the cooled strawberry paste and the vanilla extract. Beat to combine. Finally, add the milk and remaining icing sugar and beat until light and fluffy.
- Spread the buttercream evenly over the cooled cake and decorate with sprinkles if using. Slice and serve.
- Store any uneaten cake at room temperature in an airtight container.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 283Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 66mgSodium: 344mgCarbohydrates: 39gFiber: 1gSugar: 25gProtein: 4g