Strawberry Sheet Cake with Strawberry Sauce
Try this strawberry sheet cake recipe with fresh strawberries, cream cheese batter, and a rich, moist cake. Perfect for spring and summer events.
Equipment
- 1 mixing bowl
- 9 x 16 cake pan
Ingredients
- For the cake:
- 1/3 cup coconut oil or any other vegetable oil or butter
- 1 cup cream cheese
- 1 1/2 cups sugar for the batter
- 1/4 cup sugar for sprinkling
- 1/4 cup milk
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 1 1/2 cups fresh strawberries sliced
- For the strawberry sauce:
- 1 1/2 cups fresh strawberries diced
- 1/4 cup sugar
- 2 tablespoons water
Instructions
- Prepare the strawberry sauce:
- In a saucepan over medium heat, add the diced strawberries, sugar, and water.
- Cook for a few minutes, stirring occasionally, until the strawberries start to break down and the mixture thickens slightly.
- Remove from heat and let cool.
- Prepare the cake:
- Preheat the oven to 350°F (180°C) and line a 24 x 34 cm (9 x 13 inch) baking sheet with parchment paper.
- In a large bowl, beat the cream cheese, eggs, 1 1⁄2 cups of sugar, coconut oil and vanilla extract until smooth.
- Then, fold in the flour, salt, and baking powder with a spatula until fully incorporated.
- Finally, add the milk and mix until the batter is smooth.
- Pour the batter into the prepared baking sheet and evenly distribute the sliced strawberries on top. Sprinkle with 1⁄4 cup of sugar.
- Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Allow the cake to cool slightly before slicing.
- Serve:
- Cut into portions and serve with the strawberry sauce and a scoop of ice cream or whipped cream.
Notes
Coconut Oil Substitute: You can use vegetable oil, melted butter.
Cream Cheese Substitute: Swap with Greek yogurt or mascarpone for a similar texture.
Flour Substitute: For a gluten-free version, use a 1:1 gluten-free flour blend or almond flour (though it will be denser).
Sugar Substitute: Use brown sugar for a deeper flavor or a sweetener like erythritol or monk fruit to reduce sugar content.
Better Cake Texture: Avoid overmixing the batter after adding the flour to keep the cake light and fluffy. Mix just until combined.
Storage & Preservation: Store the cake in an airtight container at room temperature for 1-2 days or in the refrigerator for up to 5 days. The strawberry sauce can be refrigerated for up to a week.
Nutrition
Serving: 1sliceCalories: 336kcalCarbohydrates: 51gProtein: 4gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.003gCholesterol: 47mgSodium: 192mgPotassium: 66mgFiber: 1gSugar: 34gVitamin A: 302IUCalcium: 72mgIron: 1mg
Tried this recipe?Let us know how it was!
