Strawberry Sheet Cake -

5 from 2 votes

Strawberry Sheet Cake

Fresh strawberries in a deliciously moist homemade strawberrry white cake.

Prep Time1 d 30 mins

Cook Time40 mins

Cook and cool strawberry puree1 hr

Total Time1 d 2 hrs 10 mins

Course: Dessert

Cuisine: American

Servings: slices +

Calories: 697kcal

Get eggs, butter, milk and cream cheese out and allow to come to room temperature
Preheat oven to 350ºF
Lightly oil or butter 9 X 13 baking dish
Clean and pull stems from strawberries
Make strawberry puree

Place cleaned and stemmed strawberries in food processor and pulse 2-3 minutes until they are liquid
Pour pureed strawberries into saucepan on low heat and cook for 30 minutes; stir occasionally
Once strawberries have reduced down to about half, remove from stove and allow to cool (or put the strawberry puree in the fridge if you're in a hurry)

In a large bowl, add cake flour, baking powder and salt; combine and set aside
In a smaller bowl, combine milk and vanilla; set aside
In a stand mixer, use a really big bowl and the paddle attachment; cream butter and sugar together; beat on low for 5 minutes until the mixture is light and creamy
Gradually add the flour mixture to the butter/sugar mixture while the mixer is on low; add the flour mixture in increments of 3; add the milk/vanilla mixture; add 1 cup of the strawberry puree; combine well; set aside
Using a clean mixing bowl with the whisk attachment, add egg whites and cream of tartar; whisk on medium until soft peaks form
Once soft peaks have formed, turn setting to high and gradually add in remaining ¼ cup sugar
Use a spatula and fold egg whites into cake batter
Pour batter into prepared pan
Bake 40 - 45 minutes, or until the center is firm and a toothpick comes out clean
Allow to cool before icing

Use the stand mixer with a paddle and a large bowl
Combine butter, cream cheese and vanilla in stand mixer on medium speed
Add remaining strawberry puree; combine well
Gradually add powdered sugar in one cup increments; icing is done when it holds to the paddle
Use a spatula or off-set knife to apply the icing
Garnish with any remaining fresh strawberries

Strawberries:

Use fresh or frozen. This recipe calls for 1 lb.; however, you might want to pick up a few extra strawberries for garnish

Make Ahead:

Make the strawberry puree in advance and/or the icing. Both will hold in the fridge up to three days.