Strawberry Sheet Cake with Strawberry Frosting

overhead shot of sheet cake with strawberry frosting, fresh strawberries, pearl sugar, and little white flowers on top, fresh strawberries around, white flowers, cake serve, and stack of white plates

Strawberry Sheet Cake with Strawberry Frosting

This Strawberry Sheet Cake with Strawberry Frosting is perfectly sweet, fruity, and made with no artificial flavors or colors! It's so simple, but oh so delicious. The perfect cake to bake all summer long!

Course: Desserts

Cuisine: American

Prep Time: 30

Cook Time: 40

Total Time: 1 10

Servings:

Calories: 527kcal

Ingredients

Cake

3 cups cake flour
1 Tablespoon baking powder
¾ teaspoon baking soda
1 teaspoon salt
¾ cup vegetable shortening
1¼ cups granulated sugar
1½ teaspoons vanilla extract
4 large eggs room temperature
1 cup whole milk
2 cups frozen, sweetened strawberries thawed and puréed

Frosting

¾ cup salted butter room temperature
2 cups powdered sugar sifted
2 cups freeze dried strawberries ground and sifted
2 Tablespoon heavy cream
½ teaspoon vanilla extract

Instructions

Cake

Heat oven to 350℉.
Spray a 9 inch x 13 inch pan with baking spray. Set aside.
Sift flour, baking powder, baking soda, and salt together. Set aside.
With an electric mixer, beat shortening and sugar until light and fluffy, about 3-4 minutes.
Add vanilla and eggs, one at a time, beating well after each addition.
Add flour mixture alternately with milk, beginning and ending with flour mixture.
Stir in strawberries.
Pour batter into prepared pan.
Bake until cake tests done, about 35-40 minutes.
Let cool in pan 15-20 minutes, then turn out and finish cooling.

Frosting

With an electric mixer, beat butter until creamy.
Add powdered sugar.
Beat until smooth.
Stir in strawberry powder.
Add cream and vanilla.
Beat until smooth.
Spread on top of cooled cake.

Notes

2 cups frozen sweetened strawberries = one 16 oz container.
Do not over-mix the cake batter.
Use a tooth pick or cake tester to ensure the cake is baked before pulling it out of the oven.
Do not substitute oil or butter for the shortening! If you do, the cake will not work.
Be sure to sift the processed freeze dried strawberries to ensure no lumps are in your frosting.
If you want to frost the entire cake, you will need to double the frosting recipe.

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