Strawberry Sheet Cake (From Scratch!)
, Published May 31, 2024
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Strawberry Sheet Cake (a.k.a strawberry traybake cake) – this from-scratch strawberry cake is bursting with fresh strawberry flavor, from the soft and fluffy sponge, to the irresistible strawberry frosting and the strawberry crunch topping! No box mixes, no artificial coloring – this is the real deal!
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Tomorrow (June 1st) we enter into an exciting and stressful countdown. Six short days to the publication of my Air Fryer baking book… but also six short days till my baby daughter turns 18! By some sort of cosmic happenstance the book release and her birthday are on the same day, June 6th.
So you know me, instead of carefully scheduling and planning parties I am… BAKING. Procrastibaking I call it… I just got it into my head to make Anya a strawberry birthday cake, one fit to serve a crowd. She supposedly knows 300% more people that I have ever met in my entire life.
Turning 18 naturally requires some grown up presents, but instead of what I was expecting, Anya requested a makeover of her room. Her babyish raised bed has been replaced with a fancy Simba Ludlow bed frame (we recently updated all of our old mattresses to Simba ones). Apparently it matches her “clean girl aesthetic”. Then all of the remaining furniture had to also be upgraded to match the new frame style. I guess that means she is not planning on moving out any time soon…
But anyway, but to the strawberry cake. It is SO DELICIOUS you guys and incredibly easy to make too. I have tried so many different ways to capture the real strawberry flavor in a cake and finally found the solution—freeze-dried strawberry powder. This is the one specialist ingredient you should invest in because it is so worth it. The powder brings such intense flavor to the frosting, you’ll swear you’re biting into juicy fresh strawberries.
Strawberry Sheet Cake Ingredients
We will be using a 9×13 inch baking tray for this recipe – also known as a quarter sheet baking tray which will create a cake that can serve up to 29 people (!).
The sponge is made with flour, sugar, eggs, softened butter, strawberry yogurt and vanilla bean extract or paste. The incredible strawberry frosting requires icing sugar, butter, cream, freeze-dried strawberry powder and vanilla.
We will also be using fresh strawberries of course to decorate our cake – nothing prettier than strawberries when in season. I also used fresh edible flowers and a little “strawberry crunch” which is simply crushed Golden Oreos mixed with strawberry powder. Look how pretty!
HOW TO MAKE STRAWBERRY SHEET CAKE
To make the sponge cake you simply combine the dry ingredients in a mixing bowl then add the eggs, butter, strawberry yogurt and vanilla. Beat it all together until a smooth batter forms and transfer to a greased and lined 9×13 cake tin. So easy!
The frosting is equally simple – beat all the ingredients together until the frosting holds peaks, adding strawberry powder to taste. Swirl the frosting over the cake, decorate, share and enjoy!
YOU WILL ALSO ENJOY…
HAVE YOU MADE MY STRAWBERRY SHEET CAKE RECIPE? Please leave a rating, post a photo on my Facebookpage, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!
Strawberry Sheet Cake
Equipment
Ingredients
For the cake
- 350 g (2 ¾ cups) plain flour (all purpose)
- 330 g (1 ⅔ cups) caster sugar (superfine sugar)
- 1 tbsp baking powder
- ½ tbsp bicarbonate of soda
- 200 g (¾ cup + 1 heaped tbsp) softened butter , cubed
- 4 large eggs
- 120 g (½ cup) strawberry yogurt full-fat
- 2 tsp vanilla bean paste
For the frosting
- 240 g (2 cups) icing sugar
- 230 g (1 cup) softened unsalted butter
- 60 ml (¼ cup) cream double / heavy cream
- 4-6 tbsp freeze-dried strawberry powder
- 2 tsp vanilla bean paste
Strawberry crunch
- 10 Golden Oreos or custard creams biscuits
- 2 tbsp freeze-dried strawberry powder
To decorate
- 165 g (1 cup) strawberries sliced
- Edible flowers (optional)
Instructions
Make the cake
- Preheat the oven to 180°C (160°C fan).
- Line a rectangular cake tin (9 x 13 inches) with baking paper, letting the edges hang over the top edge.
- Measure the flour, sugar, baking powder and bicarbonate of soda into a mixing bowl. Stir to combine.
- Add the eggs, butter, yogurt and vanilla bean paste to the bowl, and beat it all together until the batter is smooth, scraping the bowl halfway through.
- Transfer the batter into the prepared pan and level.
- Bake for 35 minutes or until the cake is springy to the touch and a skewer inserted in the centre comes out clean.
- Lift the cake out of the pan and cool on a wire rack before frosting.
Make the frosting
- Beat all the ingredients together until the frosting holds peaks. Add more strawberry powder to taste. Swirl the frosting over the cake.
Decorate the cake
- Crush the biscuits in a food processor or in a mortar and pestle, and mix with the freeze-dried powder. Sprinkle over the frosted cake.
- Decorate with fresh sliced strawberries and edible flowers just before serving.
