Week 65: Strawberry Sheet Cake

I've been obsessed with using strawberries in cakes ever since they returned to season.

Jump to the recipe!

This cake serves as a showstopper for any picnic or summer brunch and is very easy to make.

It's naturally colored pink using strawberry puree and blended freeze-dried strawberries.

The frosting is optional, but I love the combination of the natural strawberry cake with the tangy cream cheese frosting. It can never go wrong.

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RECIPE:

INGREDIENTS:

Cake:

• 1 1/2 cups all-purpose flour

• 1/2 cup granulated sugar

• 1/2 teaspoon baking soda

• 1/2 teaspoon baking powder

• 2 eggs

• 1/2 cup vegetable oil

• 1/2 cup strawberry puree, blend strawberries in a food processor

Frosting:

• 1 cup unsalted butter, softened

• 1 cup powdered sugar

• 1/2 cup freeze-dried strawberries, blended into a fine powder

STEPS:

1. Preheat your oven to 350°F, and line an 8-inch cake pan with parchment paper.

2. In a large bowl, combine all your ingredients.

3. Pour the batter into your cake pan and bake for 30 minutes. Set aside to cool.

4. With an electric mixer, cream the powdered sugar and butter until light and fluffy. Add the blended freeze-dried strawberries and frost over the cake.

Enjoy!

The Bored Baker 👩🏽‍🍳