Strawberry Sheet Cake with Lemon Frosting

A slice of Strawberry sheet cake on a plate

Strawberry Sheet Cake with Lemon Frosting

Strawberry sheet cake is bursting with fresh berries and a hint of tangy lemon! The cake is wonderfully tender cake and fluffy!

Course Dessert

Cuisine American

Keyword How Do I Make Strawberry Sheet Cake, How To Make Strawberry Sheet Cake, Strawberry Sheet Cake, Strawberry Sheet Cake Recipe, strawberry sheet cake with lemon cream cheese frosting

Prep Time 30

Cook Time 40

Total Time 1 10

Servings servings

Calories 603kcal

Author Kathleen

Ingredients

Cake:

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

Frosting:

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

US Customary - Metric

Instructions

Preheat oven to 350ºF (177ºC). Spray a 9 X 13-inch baking dish with nonstick cooking spray. Line the 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 (1 cup) until creamy. Slowly add sugar (2 cups) then continue to beat for 4-5 minutes until it's fluffy. Add eggs (2) one at a time, and beat after each addition until they're incorporated. Add lemon juice (2 teaspoons) and vanilla (1 teaspoon) and mix in.
In a small bowl combine flour (2 1/2 cups), strawberry jello (2 tablespoons), baking soda (1/2 teaspoon), and salt (1/4 teaspoon). Add the flour mixture to the butter mixture alternating with the buttermilk (1 cup), beginning and ending with the flour mixture, mixing until just combined. Gently stir in strawberries (2/3 cups). Pour batter into the prepared baking pan and bake in the 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 (8 ounces) with 1/3 cup of sugar until the mixture is smooth. Fold in strawberries (2/3 cups).
In a large bowl, beat the cream (1 1/2 cups) and lemon juice (3 tablespoons) until the mixture is frothy. Continue beating on medium-high speed and gradually add the remaining 1/3 cup sugar. Beat until the 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 :)

Notes

Chop strawberries small: Large pieces can create soggy pockets and uneven texture.
Don’t overmix the batter: Mix just until combined to keep the cake light and tender.
Use room temperature ingredients: This helps everything blend smoothly and evenly.
Line your pan with parchment: A parchment sling makes removing the cake easy and clean.
Want even more strawberry flavor? A thin layer of strained strawberry jam under the frosting adds extra berry flavor without making the cake soggy.
Add a pretty finish: Crushed freeze-dried strawberries make a beautiful garnish and add even more concentrated strawberry flavor.

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