“Made this cake for my daughter’s birthday and it was delicious. Yay for summer bdays!”

Strawberry Sheet Cake

This strawberry sheet cake is a bright and refreshing dessert, perfect for any occasion. A soft, moist cake infused with fresh strawberries is topped with a tangy cream cheese frosting that’s full of berry flavor—a true taste of summer.

Ingredients

Cake:

Frosting:

Instructions

1. Preheat & Prepare Pan:
   Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or jelly roll pan.
2. Mix Dry Ingredients:
   In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter & Sugar:
   In a large mixing bowl (or stand mixer), beat the butter and sugar for 3–4 minutes until light and fluffy.
4. Incorporate Wet Ingredients:
   Add the egg whites, Greek yogurt, lemon juice, and vanilla extract to the butter mixture. Beat until combined.
5. Combine Dry and Wet:
   Alternately add the dry ingredients and milk to the bowl, beginning and ending with the dry mixture. Mix until just combined. Avoid over-mixing.
6. Fold in Strawberries:
   Gently fold the 1 cup of diced strawberries into the batter. The batter will be thick.
7. Transfer & Bake:
   Spread the batter evenly into your prepared pan.
   • For a 9×13-inch dish: bake 30–40 minutes.
   • For a jelly roll pan: bake 12–16 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool Completely:
   Allow the cake to cool completely in the pan on a wire rack before frosting.

Make the Frosting

1. Cream Butter & Cream Cheese:
   Beat the cream cheese and butter for 2–3 minutes until smooth and fluffy.
2. Add Sugar & Lemon Juice:
   Gradually add powdered sugar, 1 cup at a time, mixing until smooth. Stir in the lemon juice until incorporated.
3. Fold in Strawberries:
   Add the 2/3 cup diced strawberries, mixing until fully combined.
4. Frost the Cake:
   Spread the frosting evenly over the cooled cake. Slice and serve.