Glazed Strawberry Sheet Cake is a delightful dessert that combines the moistness of a classic sheet cake with the fresh, tangy flavor of strawberries, topped with a luscious glaze that adds sweetness and shine. This cake is perfect for gatherings, celebrations, or simply as a sweet treat to brighten any day with its vibrant color and irresistible taste. The history of strawberry cakes dates back to traditional fruit cakes and shortcakes that celebrated seasonal berries, evolving through generations to include more modern baking techniques and ingredients, resulting in the beloved strawberry sheet cake known today, which balances fruitiness with a soft, tender crumb and a glossy finish.
The ingredients breakdown of this cake includes fresh or frozen strawberries, all-purpose flour, sugar, baking powder, salt, eggs, milk or buttermilk, butter or oil, and vanilla extract for the cake base, while the glaze is typically made with powdered sugar, strawberry juice or puree, and sometimes cream cheese or butter for richness and smooth texture.
Step-by-step recipe: first, preheat the oven and prepare a sheet pan by greasing and flouring it; next, mix the dry ingredients in one bowl and whisk the wet ingredients in another before combining them until just blended; fold in chopped strawberries gently to avoid overmixing; pour the batter evenly into the pan and bake until a toothpick comes out clean; allow the cake to cool before drizzling or spreading the strawberry glaze evenly over the surface to create a shiny, flavorful topping.
Tips for the perfect glazed strawberry sheet cake include using ripe, juicy strawberries for maximum flavor, ensuring the batter is not overmixed to keep the cake tender, baking in the center of the oven for even cooking, and cooling the cake completely before glazing to prevent the glaze from melting into the cake and losing its shine. Variations and customizations can range from adding cream cheese to the glaze for a tangy twist, incorporating chopped nuts or coconut into the batter for texture, using strawberry extract for intensified flavor, or topping with fresh sliced strawberries and whipped cream for extra indulgence.
Health considerations and nutritional value vary based on ingredient choices; using fresh strawberries boosts vitamin C and antioxidants, but the cake also contains sugar and fats which should be consumed in moderation, though alternatives like whole wheat flour, reduced sugar, or dairy substitutes can make it slightly healthier. Frequently asked questions often cover how to store the cake properly (best kept refrigerated covered for up to three days), if frozen strawberries can be used (yes, but thaw and drain well to avoid excess moisture), and whether the cake can be made gluten-free (with appropriate flour substitutes, it can be adapted).
Glazed 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 prepare a 9×13-inch baking pan by greasing it and lining it with parchment paper strips. Make sure the parchment covers the bottom and the two longest sides of the pan, leaving some overhang for easy removal later. To prepare the strawberry puree, place the strawberries in a food processor and pulse just enough to almost completely puree them, leaving a few small chunks for texture. Use the same method to prepare the strawberries for the cream cheese frosting. In a bowl, whisk together the all-purpose flour, cake flour, baking powder, baking soda, and salt, then set this mixture aside. In a large mixing bowl, whisk the vegetable oil, sugar, eggs, strawberry puree, and vanilla extract until combined. Gently fold in the dry ingredients until the batter just comes together. Pour the batter evenly into the prepared pan and smooth the top. 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 want to remove the cake from the pan, refrigerate it for at least one hour to firm it up.
Strawberry Cream Cheese Frosting
- Prepare the frosting as soon as the cake finishes baking so it can chill alongside the cake. Using a hand mixer or stand mixer fitted with the paddle attachment, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar, about one cup at a time, mixing well after each addition. Then, mix in the strawberry puree until fully combined. Refrigerate the frosting for about an hour to let it thicken. Once the cake has completely cooled, spread the frosting evenly over the top. Serve immediately or store the frosted cake in the refrigerator for up to seven days. Enjoy!