One-Bowl Strawberry Sheet Cake is a delightful, moist, and fruity dessert that combines the simplicity of a classic sheet cake with the fresh, sweet flavor of strawberries. This cake has become a beloved treat for gatherings, celebrations, or just a comforting homemade dessert, offering a perfect balance of soft crumb and rich strawberry essence. The history of strawberry cakes dates back to early American baking traditions where seasonal fruits were incorporated into simple cakes to highlight fresh, local produce. Over time, this evolved into various forms, but the sheet cake version is prized for its ease and ability to serve large groups effortlessly. One-bowl recipes gained popularity as home bakers sought faster, less messy preparation methods, making this cake both practical and delicious.
The ingredients breakdown includes fresh strawberries or strawberry puree for vibrant flavor and natural sweetness, all-purpose flour as the cake’s base, sugar for sweetness, baking powder and baking soda for leavening and texture, eggs to bind and enrich, buttermilk or milk for moisture and tenderness, butter or oil for richness, vanilla extract for depth of flavor, and a pinch of salt to enhance the overall taste. Some recipes also incorporate strawberry gelatin or freeze-dried strawberry powder to intensify the strawberry flavor and add color. The frosting often complements the cake with a creamy, tangy cream cheese or whipped frosting, sometimes enhanced with strawberry puree or extract.
The step-by-step recipe begins by preheating the oven and preparing a sheet pan with grease or parchment paper. Next, fresh strawberries are mashed or pureed to be incorporated into the wet ingredients. In one bowl, the wet ingredients—including eggs, buttermilk, melted butter, vanilla, and strawberry puree—are whisked together until combined. Dry ingredients like flour, sugar, baking powder, baking soda, and salt are then added directly into the wet mixture and gently folded until just incorporated to avoid overmixing, which could toughen the cake. The batter is poured into the prepared pan and baked until a toothpick inserted into the center comes out clean, usually about 25-30 minutes. Once cooled, the cake is frosted with a luscious strawberry-flavored cream cheese frosting or a simple whipped topping to enhance the strawberry notes.
Tips for the perfect One-Bowl Strawberry Sheet Cake include using ripe, fragrant strawberries for maximum flavor, sifting the dry ingredients to ensure a light texture, avoiding overmixing to keep the cake tender, and testing for doneness early to prevent drying out. For frosting, chilling the cream cheese beforehand ensures smooth spreading and a rich, tangy contrast to the sweet cake. Using room temperature ingredients helps achieve a homogenous batter, while fresh strawberry puree can be swapped with frozen strawberries that are thawed and drained if fresh ones are out of season. To add extra moisture and depth, a splash of lemon juice can be included in the batter, complementing the strawberry’s natural tartness.
Variations and customizations of this cake allow for creativity and personalization: adding chopped nuts like pecans or almonds provides a delightful crunch, incorporating white chocolate chips can enhance sweetness, or layering the cake with fresh strawberry slices between layers turns it into a decadent strawberry layer cake. For a vegan or dairy-free version, plant-based milk and egg substitutes can be used, while gluten-free flour blends make this recipe accessible for those with dietary restrictions. Some bakers enjoy topping the cake with a strawberry glaze or fresh berries for added texture and visual appeal. Swapping the strawberry component with other berries or fruits can transform the cake seasonally while maintaining the simple, one-bowl preparation method.
Health considerations and nutritional value depend on the ingredients chosen and portion size; fresh strawberries provide antioxidants, vitamin C, and fiber, making this cake a slightly healthier option compared to heavily processed desserts. However, the sugar and fat content from butter, sugar, and frosting contribute calories, so moderation is key. Using natural sweeteners or reducing sugar can make it lighter, and incorporating whole wheat flour or oat flour can increase fiber content. For those with allergies, dairy-free and gluten-free adaptations help maintain inclusivity without sacrificing flavor. Despite being a treat, the cake offers a way to enjoy fruit in dessert form with some nutritional benefits.
FAQs often cover questions such as how to store the cake (best kept refrigerated for up to 3 days and brought to room temperature before serving), whether frozen strawberries can be used (yes, but drain excess liquid), how to prevent the cake from being too dense (avoid overmixing and measure flour carefully), and how to make the frosting strawberry-flavored (adding puree or extract works well). Many also ask about substitutions for buttermilk (milk with a teaspoon of lemon juice or vinegar is a common swap) and how to make the cake dairy-free or vegan. Questions about baking times, pan sizes, and ways to increase strawberry flavor are also common.
One-Bowl Strawberry Sheet Cake
Ingredients
Strawberry Cake
- 2 cups 264g all-purpose flour (see notes for gluten-free alternative)
- 3/4 cup 98g cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup 170g vegetable oil
- 1 3/4 cups 350g granulated sugar
- 4 large eggs
- 1 1/2 cups 325g lightly pureed strawberries* (approximately 1 1/2 pints)
- 1 teaspoon vanilla extract
Strawberry Cream Cheese Frosting
- 8 ounces full-fat cream cheese softened to room temperature
- 1/2 cup 110g unsalted butter, softened to room temperature
- 4 cups powdered sugar
- 1/4 cup 58g lightly pureed strawberries**
Instructions
Strawberry Cake
- Preheat your oven to 350°F and grease a 9×13-inch baking pan. Line the pan with a strip of parchment paper, making sure it covers the bottom and the two longest sides, leaving some overhang for easy cake removal. To prepare the strawberry puree, place the strawberries in a food processor and pulse for a few seconds until mostly pureed but still with a few small chunks remaining. This same method is used for the strawberries in the cream cheese frosting. In a bowl, whisk together the all-purpose flour, cake flour, baking powder, baking soda, and salt, then set aside. In a large mixing bowl, combine the vegetable oil, sugar, eggs, strawberry puree, and vanilla extract, whisking until smooth. Gently fold the dry ingredients into the wet mixture until just combined. Pour the batter evenly into the prepared pan and smooth the surface. Bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean with a few moist crumbs attached. Allow the cake to cool completely in the pan before frosting. If you prefer to remove the cake from the pan before frosting, refrigerate it for at least one hour to firm it up.
Strawberry Cream Cheese Frosting
- Prepare the frosting as the cake finishes baking so it can chill alongside it. Using a hand or stand mixer fitted with the paddle attachment, beat together the softened cream cheese and butter until creamy. Gradually add the powdered sugar, one cup at a time, mixing well after each addition, then blend in the strawberry puree. Chill the frosting in the refrigerator for about an hour to thicken. Once the cake has fully cooled, spread the frosting evenly over the top. Serve immediately or store the frosted cake in the refrigerator for up to seven days. Enjoy!