Can I use fresh strawberries in this cake instead of jam?

Fresh strawberries won't provide the same concentrated flavor and can add too much moisture to the batter. Stick with jam for the best results in both the cake and frosting. You can always use fresh berries as a garnish!

My cake didn't turn out pink enough. What happened?

The pink color depends on the jam you use. Some jams have more vibrant color than others. If you want a distinctly pink cake, adding a few drops of food coloring is the most reliable method.

Can I make this cake without a stand mixer?

Absolutely! You can use a hand mixer for all the mixing steps. Just be sure to cream the butter and sugar thoroughly and mix until all ingredients are well incorporated.

Is there a dairy-free version of this recipe?

You can substitute the butter with a plant-based butter, use a non-dairy milk with a teaspoon of vinegar instead of buttermilk, and try a dairy-free cream cheese alternative for the frosting. The texture may be slightly different, but you'll still get that delicious strawberry flavor.

Strawberry Sheet Cake Recipe

Description

A delightful Strawberry Sheet Cake that’s soft, flavorful, and topped with a luscious cream cheese frosting. This cake gets its vibrant taste from real strawberry jam and is perfect for any occasion, from casual gatherings to special celebrations. With a simple preparation process and gorgeous presentation, this dessert is sure to impress!

Ingredients

Units Scale

For the Cake

1/2 cup butter, room temperature
1 3/4 cups granulated sugar
1/2 cup vegetable oil
3/4 cup seedless strawberry jam
4 eggs
2 teaspoons vanilla extract
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3 cups all-purpose flour
3/4 cup buttermilk
Optional: a few drops of pink food coloring

For the Frosting

1/2 cup butter, room temperature
4 ounces cream cheese, room temperature
1/4 cup seedless strawberry jam
3 cups powdered sugar

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Instructions

Prepare the Baking Pan and Oven
Preheat the oven to 350°F. Coat a 9×13 baking dish with baking spray. Alternatively, line the baking dish with parchment paper and coat it with nonstick spray. Set aside.
Make the Cake Batter
In the bowl of a stand mixer fitted with the paddle attachment, mix the butter and sugar on medium speed for 2 minutes until combined. Scrape the sides as necessary. Add the vegetable oil and mix for 1 minute until creamy. Then, mix in the strawberry jam until evenly combined.
Incorporate the Wet Ingredients
Add the eggs, vanilla extract, baking powder, baking soda, and kosher salt to the butter mixture. Mix together until smooth and well blended.
Add the Dry Ingredients and Buttermilk
Set the mixer to low. Add the all-purpose flour and buttermilk in alternating portions, beginning and ending with the flour. Mix until just combined. For a more vibrant pink hue, add a few drops of pink food coloring, if preferred.
Bake the Cake
Spread the batter evenly into the prepared cake pan. Bake for 35 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool completely in the pan.
Prepare the Frosting
In the bowl of your stand mixer, combine the butter and cream cheese on medium speed until smooth. Add the strawberry jam and mix until fully incorporated, scraping the sides as needed.
Add Powdered Sugar
Reduce the mixer speed to low and gradually add the powdered sugar. Once incorporated, increase the speed to medium and beat until the frosting is creamy and smooth.
Frost the Cake
Spread the frosting evenly over the cooled cake. Optionally, garnish with fresh strawberries for added flavor and presentation

Notes

For best results, store the cake in an airtight container in the refrigerator, as the cream cheese frosting requires refrigeration. The cake remains fresh for up to 3 days.
To further enhance the flavor, you can use homemade strawberry jam instead of store-bought, if available.
If cutting the cake into individual slices, refrigerate first to firm up the frosting, making it easier to slice

Nutrition

Serving Size: 1 serving
Calories: 180
Sugar: 41
Sodium: 260
Fat: 16g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 58
Fiber: 1g
Protein: 4g
Cholesterol: 78