Old-Fashioned Strawberry Sheet Cake
A delightful and moist sheet cake bursting with fresh strawberries, topped with creamy homemade frosting—a nostalgic treat perfect for gatherings.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 cup unsalted butter, softened Room temperature for optimal creaming.
- 4 large eggs
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 1 cup milk
- 2 cups fresh strawberries, chopped Fresh strawberries provide the best flavor.
For the Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 1-2 tablespoons milk As needed to achieve desired frosting consistency.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a sheet cake pan (approximately 13x18 inches).
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with milk. Mix until just combined. Fold in the fresh strawberries gently.
Baking
- Pour the batter into the prepared pan and spread evenly. Bake for approximately 30 minutes or until a toothpick inserted in the center comes out clean.
Frosting Preparation
- While the cake cools, prepare the frosting. Beat the softened butter until creamy, then gradually add powdered sugar and mix until smooth. Stir in the vanilla extract and enough milk to reach desired consistency.
Frosting the Cake
- Once the cake has cooled, spread the frosting evenly over the top. Decorate with additional strawberries if desired!
Notes
Store leftovers in an airtight container in the refrigerator for up to 4-5 days. Freeze wrapped in plastic and aluminum foil for up to 3 months. Thaw in the fridge overnight and reheat slices in the microwave for a few seconds for a delightful warm dessert experience.