Strawberry Frosted Strawberry Sheet Cake

 

Strawberry Frosted Strawberry Sheet Cake

Ingredients

For the Cake

2 ½ cups cake flour, sifted for a light texture

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon fine salt

¾ cup (1 ½ sticks) unsalted butter, softened to room temperature

1 ½ cups granulated sugar

5 large egg whites, at room temperature

2 teaspoons fresh lemon juice

1 ½ teaspoons pure vanilla extract

⅓ cup Greek yogurt (plain, full-fat recommended)

½ cup whole milk

1 cup fresh strawberries, chopped or diced

For the Frosting

8 ounces cream cheese, softened to room temperature

½ cup (1 stick) unsalted butter, softened to room temperature

3 cups powdered sugar, sifted to remove lumps

2–3 tablespoons freshly squeezed lemon juice

⅔ cup fresh strawberries, diced

Instructions

1. Prepare the Pan and Oven

Preheat your oven to 350°F (175°C).

Lightly grease a 9×13-inch baking dish or a jelly roll baking sheet, ensuring all corners are coated to prevent sticking.

2. Mix the Dry Ingredients

In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt until evenly combined. Set aside.

3. Cream the Butter and Sugar

In a large mixing bowl or stand mixer, beat the butter and sugar on medium speed for 3–4 minutes, until the mixture is pale, fluffy, and slightly increased in volume.

4. Incorporate Wet Ingredients

Add in the egg whites, Greek yogurt, and vanilla extract, mixing until smooth.

Gradually add the dry ingredients alternately with the milk, starting and ending with the dry mix.

Stir gently, just until combined—avoid overmixing to keep the cake tender.

5. Add the Strawberries

Fold in the diced strawberries gently with a spatula.

The batter will be thick.

Transfer it evenly into the prepared baking dish or sheet pan.

6. Bake the Cake

Bake for 30–40 minutes if using a 9×13-inch pan, or 12–16 minutes for a jelly roll pan, until a toothpick inserted into the center comes out clean.

Remove from the oven and let the cake cool completely in the pan.

7. Prepare the Frosting

While the cake cools, beat the cream cheese and butter in a mixing bowl for 2–3 minutes, until light and creamy.

Gradually add the powdered sugar, one cup at a time, mixing well after each addition.

Slowly mix in the lemon juice until smooth.

Finally, fold in the diced strawberries until evenly distributed.

8. Frost and Serve

Once the cake has cooled completely, spread the frosting in a smooth, even layer over the top.

Slice into squares or rectangles, serve, and enjoy the sweet burst of strawberries in every bite.