Fresh Strawberry Sheet Cake with Strawberry Reduction
This Strawberry Sheet Cake is the ultimate celebration dessert. Made with a concentrated strawberry reduction for maximum flavor and a stunning naturally pink frosting, it’s moist, tender, and far superior to any box mix.
- Prep Time: 45
- Cook Time: 35
- Total Time: 80
- Yield: 15 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
2.5 cups strawberries (finely chopped into 1/4-inch pieces)
1.5 tbsp sugar
1 tsp lemon zest
1 pinch salt
3 cups King Arthur all-purpose flour
3 tbsp cornstarch
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
15 tbsp butter (room temperature)
2 cups sugar
2 tbsp avocado oil
2.5 tsp vanilla
4 eggs
1 cup milk
3/4 cup strawberry puree (reduced)
1.25 cups Kerrygold unsalted butter
1 cup freeze-dried strawberries (pulverized)
4.5 cups powdered sugar
3.5 tbsp cream
2 tsp vanilla
Instructions
1. Chop 2.5 cups strawberries and toss with 1.5 tbsp sugar, lemon zest, and salt. Let macerate.
2. Puree the macerated strawberries, then simmer in a pot over low heat for 15-30 minutes until reduced to 3/4 cup. Cool completely.
3. Whisk flour, cornstarch, baking powder, baking soda, and salt in a bowl.
4. Cream 15 tbsp butter and 2 cups sugar for 3-4 minutes until pale and fluffy. Add oil, vanilla, and eggs one at a time.
5. Mix in half the dry ingredients, then the milk and cooled strawberry reduction. Add remaining dry ingredients and mix until just combined.
6. Bake in a parchment-lined 9×13 pan at 350°F for 30-34 minutes. Cool completely.
7. Beat 1.25 cups Kerrygold butter with powdered sugar, cream, and vanilla for 3-5 minutes.
8. Fold in pulverized freeze-dried strawberry powder and frost the cooled cake.
Notes
Use room temperature ingredients (70°F) for the best emulsion.
Do not overmix the batter after adding flour to keep the cake tender.
Sift the freeze-dried strawberry powder to avoid lumps in your frosting.