This strawberry sheet cake with lemon cream cheese frosting recipe is so simple but delivers phenomenal results! I love cake recipes that use standard pantry ingredients as this sheet cake recipe does. There’s nothing fancy except the results!
Like all good strawberry cake recipes, it uses tons of fresh strawberries. I think fresh is best in fruit cake recipes!
After tasting this fantastic sheet cake, I’m sure you’re gonna want more of the same. Strawberry poke cake, strawberry pound cake strawberry shortcake cake, and strawberry layer cake feed a crowd and knock their socks off delicious!
Let’s head to the kitchen and start baking!
- The fluffy lemony cream cheese frosting
- The fresh strawberries in the cake and frosting
- Makes plenty to go around
- Looks as good as it tastes
How To Make Strawberry Sheet Cake Recipe
Prep your baking dish with nonstick spray and parchment paper. Combine the butter and sugar until fluffy. Add the eggs one at a time, followed by the vanilla and lemon juice. Combine the dry ingredients. Add the dry ingredients alternating with the buttermilk. Mix until just combined. Fold in the strawberries, spread the batter in the pan, and bake.
To prepare the frosting, cream together 1/2 the sugar and the cream cheese. Fold in the strawberries. In a separate bowl, mix the heavy cream and lemon juice until frothy. Mix on medium-high speed, adding in the remaining sugar until stiff peaks form. Fold the cream into the cream cheese mixture. Spread over the cake.
Here are few tips on how to make this strawberry cake the best it can be!
Chopping the strawberries – The berries should be chopped or diced into small pieces. Big chunks will create soggy pockets in the cake.
Tips For Making The Perfect Strawberry Sheet Cake
Folding – The key to fluffy frosting and a light, airy cake is to fold in the strawberries by hand. To fold, pull your spatula through the middle of the batter and fold one side. Continue that until everything is well mixed.
Stirring will knock the air out of the whipped cream and cake batter, and it also breakdown the berries.
Lemon – I suggest using a fresh lemon. 1 lemon should be plenty for both the cake and frosting. There are lots of different ways to juice a lemon, but I like to roll it on the counter with firm pressure to get the juices flowing before I cut it.
Cake Flour – Cake flour has lower gluten and makes the cake more tender. I highly suggest it, but in a pinch, you can use all-purpose flour with a bit of corn starch mixed in. Put 2 tablespoons of corn starch at the bottom of the 1 cup measuring cup and add all-purpose flour on top of it. Put 1 tablespoon in the 1/2 cup.
Store this cake in a well-sealed container in the fridge. If you don’t have a top for your cake pan, you can use toothpicks to keep the clingwrap from sticking to the frosting.
Can You Freeze This?
I don’t recommend freezing the frosted cake. However, the cake itself will freeze just fine using proper freezing techniques. Allow it to thaw in the fridge overnight and frost it just before serving.
Cake Make Ahead Tips
You can make the cake a day or two ahead of time, but hold off on the frosting until you’re ready to serve. You can also freeze your cake as a make-ahead step.
How Long Can You Keep This In The Fridge?
According to food handling suggestions, this cake will last up to 7 days in the fridge, but the frosting starts to lose its texture after a couple of days.
Strawberry Sheet Cake with Lemon Frosting
- 1 cup unsalted butter at room temperature
- 2 cups sugar
- 2 eggs large
- 2 teaspoons fresh lemon juice
- 1 teaspoon vanilla extract
- 2 1/2 cups cake flour
- 2 tablespoons strawberry flavored jello gelatin powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk well shaken
- 2/3 cups fresh strawberries chopped
- 8 ounces cream cheese at room temperature
- 2/3 cups sugar divided
- 2/3 cups fresh strawberries chopped
- 1 1/2 cups heavy cream
- 3 tablespoons fresh lemon juice
- Preheat oven to 350 degrees. Spray a 9 X 13-inch baking dish with nonstick cooking spray. Line baking dish with parchment paper with the long sides extending 2-3 inches. Spray parchment with nonstick cooking spray.
- Using a stand up electric mixer, beat butter until creamy. Slowly add sugar then continue to beat 4-5 minutes until it's fluffy. Add eggs one at a time, and beat after each addition until they're incorporated. Add lemon juice and vanilla and mix in.
- In a small bowl combine flour, strawberry jello, baking soda, and salt. Add the flour mixture to butter mixture alternating with the buttermilk, beginning and ending with the flour mixture, mixing until just combined. Gently stir in strawberries. Pour batter into prepared baking pan and bake in preheated oven for 30-40 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool cake completely. Lift the cake out of the pan, using the parchment paper extensions.
- Make the frosting: In a large bowl, beat the cream cheese with 1/3 cup of sugar until mixture is smooth. Fold in strawberries.
- In a large bowl, beat the cream and lemon juice until mixture is frothy. Continue beating on medium-high speed and gradually add the remaining 1/3 cup sugar. Beat until mixture forms stiff peaks. Fold half of the whipped cream mixture into the cream cheese mixture until just incorporated. Fold in the rest of the whipped cream mixture.
- Immediately spread the top and sides of the cake with frosting. Serve 🙂
Fans Also Made:
Sheet cake is the way to go to feed a crowd! Be sure to try these!
- Pineapple Sheet Cake
- Coconut Sheet Cake
- Pineapple Sunshine Cake
- Pina Colada Sheet Cake
- Lemon Buttermilk Cake
I can’t decide what I love more about this strawberry sheet cake recipe- the cake or the frosting! It’s such a simple cake that always delivers big results! I can’t wait to hear how it works for you!
Be sure to leave a comment below!
Source: Southern Living