A delicious strawberry sheet cake recipe made with fresh strawberries and lemon. This simple sheet cake is easy to make and is filled with bright and fresh flavors.
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Easy Lemon Strawberry Sheet Cake Recipe
A soft and fluffy cake filled with bright and fruity flavors. This simple sheet cake is easy to make and is topped with a delicious creamy buttercream frosting.
Most strawberry sheet cake recipes tend to use jello as the strawberry flavoring. I prefer using real fresh strawberries to get an authentic, natural flavor.
I puree the fresh strawberries before adding them to the cake batter. You could either strain the puree to get a smooth consistency or simply add the puree as is for a little extra texture.
Topped with strawberry and lemon buttercream frosting, this cake is the perfect fresh, fruity dessert. It is easy to make and uses fresh, simple ingredients.
WHAT'S THE DIFFERENCE BETWEEN A SHEET CAKE AND A REGULAR CAKE?
The main difference between a sheet cake and a regular cake is the shape and size of the cake. A regular cake is typically made in round 9" cake tins. Sheet cakes are usually made in rectangular larger pans called sheet pans. Sheet pans are typically 12x18 inches but they can vary in size like other cake tins.
Looking for another yummy sheet cake recipe? Check out my Easy Matcha Sheet Cake!
Ingredients & Notes
- All-purpose flour. For a gluten-free sheet cake, substitute the cake flour for 1:1 gluten-free flour. It will still be just as delicious and fluffy.
- Baking powder and baking soda. This is what gives the baked sheet cake its soft and fluffy texture.
- Oil. You can use any light, neutral flavored oil you prefer best such as vegetable oil, canola oil, coconut oil, etc.
- Granulated sugar. For a sugar-free sheet cake, substitute the sugar for xylitol or any other preferred sweetener of choice.
- Large eggs. It is best to use room-temperature eggs for baking.
- Fresh strawberry puree. Easy to make and adds lots of delicious, natural strawberry flavor to the cake.
- Lemon zest. This adds lots of bright lemon flavor to the cake.
- Vanilla extract. This enhances the sweet flavor of the cake.
How to make strawberry puree from scratch:
To make strawberry puree from scratch simply place either thawed frozen strawberries or fresh strawberries in a blender and blend until smooth. That’s it!
For this easy strawberry sheet cake recipe you can also use store-bought strawberry puree, but fresh just tastes so much better. Plus, it’s so incredibly easy to make strawberry puree from scratch.
How to make an Easy Strawberry Lemon Sheet Cake without jello
STEP ONE
Preheat the oven to 180ºC/375F and grease and line a baking sheet pan with baking paper.
STEP TWO
In a large mixing bowl, whisk together the oil, sugar, eggs, vanilla extract, lemon zest, and fresh strawberry puree.
STEP THREE
In a separate mixing bowl, use a whisk to combine the flour, baking powder, baking soda, and salt.
STEP FOUR
Fold the dry flour mixture into the wet egg mixture until just combined.
STEP FIVE
Pour the batter into the prepared sheet pan and bake for 35 - 45 minutes. Allow the cake to cool before topping it with your frosting.
How to make lemon and strawberry buttercream:
Making homemade fresh strawberry buttercream from scratch is so easy. All you need is strawberry puree, butter, powdered sugar, lemon zest, vanilla extract for extra flavor, and a pinch of salt.
Start by creaming the butter until light and fluffy, if you think it’s ready give it a few extra minutes as it needs to be super creamy and soft. Once the butter is ready, add the remaining ingredients and continue to beat until well combined. You can always add more strawberry puree if you would like a thinner consistency and a stronger flavor.
How do you get a sheet cake out of a pan without it sticking:
To make sure that the cake does not stick to the pan I always line my cake tin or baking sheets with parchment paper and spray it with non-stick spray as well. This will ensure that there is no way the cake can stick to the pan during baking. Another helpful trick is to ensure that the cake is completely cooled before removing the cake from the pan.
How long should a cake cool before removing it from the pan?
Generally, it is best to leave cakes to cool for a minimum of 30 minutes before trying to remove them from the cake pan. A good way to make sure the cake is cooled enough to remove it is to feel the bottom of the pan. It should no longer be hot to the touch. Once you have removed the cake from the pan, give the cake another 20-30 minutes before frosting.
More easy strawberry recipes:
- Strawberry Chocolate Cupcakes
- Strawberry Almond Chia Pudding
- Vegan Strawberry Smoothie
- Chocolate Cake with Strawberry Cream Cheese Frosting
I hope you love this Strawberry Lemon Sheet Cake recipe as much as I do! And if you want to see more of my delicious food adventures, follow me on Instagram or Facebook.
Easy Strawberry Lemon Sheet Cake
A delicious strawberry sheet cake recipe made with fresh strawberries and lemon. This simple sheet cake is easy to make and is filled with bright and fresh flavors.
Ingredients
- 2 ¾ cups all-purpose flour
- 2 ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 pinch salt
- ¾ cup oil
- 1 ¾ cup granulated sugar
- 4 eggs
- 1 ½ cups fresh strawberry puree (see notes below)
- 1 tablespoon lemon zest
- 1 tablespoon vanilla extract
Strawberry Buttercream Frosting
- 1 cup butter, room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 teaspoon lemon zest
- 1 pinch salt
- ¼ cup fresh strawberry puree (see notes below)
- Halved fresh strawberries for garnish
Instructions
- Preheat the oven to 180ºC/375F and grease and line a baking sheet pan with baking paper.
- In a large mixing bowl, whisk together the oil, sugar, eggs, vanilla extract, lemon zest, and fresh strawberry puree.
- In a separate mixing bowl, use a whisk to combine the flour, baking powder, baking soda, and salt.
- Fold the dry flour mixture into the wet egg mixture until just combined.
- Pour the batter into the prepared sheet pan and bake for 35 - 45 minutes. Allow the cake to cool before topping it with your frosting.
Buttercream Frosting
- Cream the butter until light and fluffy, if you think it’s ready give it a few extra minutes as it needs to be super creamy and soft.
- Once the butter is ready, add the remaining ingredients and continue to beat until well combined.
- You can always add more strawberry puree if you would like a thinner consistency and a stronger flavor.
Notes
How to make strawberry puree from scratch:
To make strawberry puree from scratch simply place either thawed frozen strawberries or fresh strawberries in a blender and blend until smooth. That’s it!
For this easy strawberry sheet cake recipe you can also use store-bought strawberry puree, but fresh just tastes so much better. Plus, it’s so incredibly easy to make strawberry puree from scratch.
Lauren says
Going to try this! Have you ever tried with gluten free flour? Would you adjust the recipe at all if using GF flour? Thanks!
Tiffany says
I haven't tried it with gluten free flour. If you can weigh the ingredients, you'll have the best luck with substituting the flour. It should be 344g