Strawberry Sheet Cake
A soft and fruity Strawberry Sheet Cake made from scratch with sour cream, fresh berries, and cream cheese frosting.
Equipment
- 9x13-inch sheet pan
- Mixing bowls
- Hand mixer
- Spatula
- Measuring cups and spoons
Ingredients
- 1 cup unsalted butter softened
- 1 3/4 cups granulated sugar
- 3 large eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 1/2 cups fresh strawberries finely chopped
- 1 tablespoon strawberry jam optional
- 8 ounces cream cheese softened
- 1/2 cup unsalted butter softened, for frosting
- 3 1/2 cups powdered sugar
- 1/3 cup strawberry puree or finely mashed strawberries
- 1 teaspoon vanilla extract for frosting
Instructions
- Preheat the oven to 350 F and grease a 9 by 13 inch sheet pan.
- Cream the butter and sugar until light, then beat in the eggs one at a time.
- Mix in the sour cream and vanilla until smooth.
- Whisk the flour, baking powder, baking soda, and salt in a separate bowl.
- Add the dry ingredients to the wet mixture in two additions, mixing just until combined.
- Fold in the strawberries and strawberry jam, if using.
- Spread the batter into the pan and bake until a toothpick comes out clean, about 30 to 35 minutes.
- Cool the cake completely before spreading on the frosting.
- Beat the cream cheese, butter, powdered sugar, strawberry puree, and vanilla until fluffy.
- Frost the cooled cake and chill briefly before slicing.
Notes
- Pat strawberries dry before folding them in.
- Do not overmix the batter.
- Cool completely before frosting.
- Store covered in the refrigerator for up to 4 days.