Easy fresh strawberry sheet cake recipe

Name: Easy fresh strawberry sheet cake recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 10
Cuisine: American
Ingredients: ¾ cup Vegetable Oil (¾ cup vegetable oil (170g)); ¼ cup Unsalted Butter (1/4 cup unsalted butter, melted (56g)); 1 ¾ cup Granulated Sugar (1 1/2 cups granulated sugar (300g) + 1/4 cup granulated sugar (60g)); 3 pieces Egg (3 large eggs); 2 tsp Vanilla (2 tsp vanilla); ⅓ cup Whole Milk (1/3 cup milk (80g)); 340 g Strawberry (340g fresh or frozen strawberries (makes about 1 1/2 cup of puree) - if using frozen, thaw at room temperature for 30 minutes beforehand + Fresh strawberries to taste); 2 ¾ cup All-Purpose Flour (2 3/4 cups all-purpose flour (360g)); 2 tbsp Cornstarch (2 tbsp cornstarch (20g)); ¾ tsp Bicarbonate of Soda (3/4 tsp baking soda); 1 tsp Baking Powder (1 tsp baking powder); 1 tsp Table Salt (1 tsp salt + Pinch of salt); 1 pinch Pink Gel Food Color (Optional: few drops of pink gel food color) — optional; 12 oz Cream Cheese (12oz cream cheese, room temperature (340g)); ⅓ cup Strawberry Jam (1/3 cup strawberry jam of choice (80g)); ⅓ cup Heavy Cream (1/3 cup heavy cream (80g))

Easy fresh strawberry sheet cake recipe - Dessert (American)

45 minAmerican

Servings10

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Ingredients

For 10 servings

Vegetable Oil¾ cup · ¾ cup vegetable oil (170g)
Unsalted Butter¼ cup · 1/4 cup unsalted butter, melted (56g)
Granulated Sugar1 ¾ cup · 1 1/2 cups granulated sugar (300g) + 1/4 cup granulated sugar (60g)
Egg3 pieces · 3 large eggs
Vanilla2 tsp · 2 tsp vanilla
Whole Milk⅓ cup · 1/3 cup milk (80g)
Strawberry340 g · 340g fresh or frozen strawberries (makes about 1 1/2 cup of puree) - if using frozen, thaw at room temperature for 30 minutes beforehand + Fresh strawberries to taste
All-Purpose Flour2 ¾ cup · 2 3/4 cups all-purpose flour (360g)
Cornstarch2 tbsp · 2 tbsp cornstarch (20g)
Bicarbonate of Soda¾ tsp · 3/4 tsp baking soda
Baking Powder1 tsp · 1 tsp baking powder
Table Salt1 tsp · 1 tsp salt + Pinch of salt
Pink Gel Food Color1 pinch · Optional: few drops of pink gel food color · optional
Cream Cheese12 oz · 12oz cream cheese, room temperature (340g)
Strawberry Jam⅓ cup · 1/3 cup strawberry jam of choice (80g)
Heavy Cream⅓ cup · 1/3 cup heavy cream (80g)

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Steps

1Strawberry Sheet Cake:
2Pre-heat your oven to 350F (conventional / no fan) and line a 9x13" baking pan with parchment paper
3Add the oil, melted butter, sugar, eggs and vanilla in a large bowl until the mixture is smooth (~2 minutes)
4Blitz the strawberries in the food processor until they form a puree. Leave some texture if desired!
5Add the strawberry puree and milk to the wet ingredients and whisk until combined
6Lastly, sift in the flour, cornstarch, baking powder, baking soda and salt. Use a hand whisk to gently whisk until the ingredients are just combined and no lumps remain. Do not overmix
7If desired, add a couple drops of pink food color and gently fold in
8Pour the batter into the prepared pan and bake for ~25-30 minutes. Test with a toothpick inserted into the middle of the cake - it should have a few moist crumbs on it (no wet batter). Do not overbake!
9Let the cake cool down at room temperature
10Strawberry Cream Cheese Frosting:
11Add the room temperature cream cheese, strawberry jam, sugar, heavy cream and salt to a bowl. Whisk on medium-low speed until the ingredients are combined and no lumps remain. You should have a silky smooth frosting. Do not overmix as that can cause the frosting to become runnier
12Feel free to add food color if you would like to!
13Assembly & decoration:
14Once the cake has cooled, carefully remove it from the pan (or keep it in if you want to serve in it). Slather on the cream cheese frosting, and decorate with lots of fresh, sliced strawberries
15Slice, serve and enjoy!
16This cake is best eaten at room temperature, but should be stored in the fridge