Ingredients
- Strawberry Puree (Make the Day Before for Best Results):
- 4 cups strawberries (fresh or frozen, thawed, hulled)
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- For the Cake:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ cup salted butter (room temperature)
- ½ cup vegetable oil
- 1¼ cups granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs (room temperature)
- 1 cup strawberry puree (from above)
- ½ cup sour cream (room temperature)
- For the Strawberry Buttercream:
- 1 cup salted butter (room temperature)
- 3 cups powdered sugar
- 4 tablespoons strawberry reduction (from the puree above)
Instructions
- Make the Strawberry Puree (Day Before for Best Results): In a medium pot, combine the strawberries, sugar, and lemon juice. Cook over medium heat, stirring often to prevent boiling. Once the mixture begins to boil, reduce the heat to medium-low and stir often. Let the mixture cook until the strawberries break down and the puree reduces by about half (20-30 minutes). Use an emulsion blender for a smoother texture. If making ahead, refrigerate overnight and bring to room temperature before using.
- Prepare the Cake: Preheat your oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper and spray with non-stick spray if you plan to remove the cake, or just spray the pan if you plan to leave it in. In a large bowl, whisk together the flour, baking powder, and baking soda. Set aside. In a stand mixer (or with a hand mixer), beat the butter until smooth and creamy. Add the oil, then gradually beat in the sugar until smooth. Add the vanilla extract and mix in the eggs one at a time, beating well after each addition. Gradually add the strawberry puree and sour cream, mixing until just combined. Add the flour mixture and beat until combined, but do not overmix. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean. Let the cake cool completely on a cooling rack.
- Make the Strawberry Buttercream: Beat the butter in a stand mixer until light and creamy. Gradually add the powdered sugar and beat until smooth. Add the strawberry reduction and beat until you reach your desired frosting consistency.
- Assemble: Once the cake has cooled, spread the strawberry buttercream evenly over the top. Slice and enjoy your homemade Fresh Strawberry Sheet Cake!
Notes
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- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 581
- Sugar: 60g
- Sodium: 200mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 80g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
