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Strawberry Sheet Cake

This strawberry sheet cake is made by mixing fresh chopped strawberries into a simple batter, which is then baked in a flat pan until golden and moist. The final cake has a tender crumb with vibrant fruit pockets, topped with a light glaze or whipped cream. It features a moist, soft texture with bursts of fresh strawberry flavor throughout.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 290
Ingredients Equipment Method

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter melted
  • 2 large eggs
  • 1/2 cup milk
  • 1 1/2 cups fresh strawberries hulled and chopped
  • 1 teaspoon vanilla extract

Equipment

  • Mixing Bowls
  • Whisk or electric mixer

Method
 

  1. Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan and set aside.
  2. In a large mixing bowl, whisk together the flour and sugar until well combined, creating a light, uniform mixture.
  3. Add the melted butter, eggs, milk, and vanilla extract to the dry ingredients. Beat with a whisk or electric mixer until the batter is smooth and slightly thickened, about 2 minutes.
  4. Gently fold in the chopped strawberries until evenly incorporated, noticing the batter becoming speckled with vibrant red pieces.
  5. Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  6. Remove the cake from the oven and let it cool in the pan for about 15 minutes. Once cooled, transfer to a wire rack if desired, and decorate with a light glaze or whipped cream before serving.