Strawberry Lemonade Sheet Cake

$- 2 cups all-purpose flour - 1 ½ cups granulated sugar - 1 tablespoon baking powder - ½ teaspoon salt - ½ cup unsalted butter, softened - 1 cup buttermilk, at room temperature - 3 large eggs, lightly beaten - Zest of 2 lemons - ¼ cup freshly squeezed lemon juice - 1 cup fresh strawberries, pureed - 1 teaspoon pure vanilla extract - ½ cup powdered sugar - 2 tablespoons freshly squeezed lemon juice - Additional fresh strawberries and lemon slices for garnish To make this strawberry lemonade sheet cake, you need some key ingredients. The main dry ingredients include flour, sugar, baking powder, and salt. The butter must be softened to mix well. For the wet ingredients, buttermilk is essential. It adds moisture and a slight tang. The eggs help bind everything together. The lemon zest and juice give the cake its bright flavor. Pureed strawberries add that lovely fruity taste. Lastly, the vanilla extract enhances the overall flavor. For the icing, you will need powdered sugar and more lemon juice. This makes a sweet, tangy glaze that pairs perfectly with the cake. Fresh strawberries and lemon slices are great for garnishing. They make the cake look beautiful and add extra flavor. - Preheat oven to 350°F (175°C). - Grease and flour a 9x13-inch baking pan. Start by making sure your oven is hot enough. This helps the cake rise and bake evenly. Greasing and flouring the pan stops the cake from sticking. Use a little butter for greasing, then sprinkle flour. Shake off any extra flour before pouring in the batter. - Combine dry ingredients in a bowl. - Add in wet ingredients and mix well. In a large bowl, mix the flour, sugar, baking powder, and salt. Use a whisk to break up any lumps. This step is key for a smooth cake. Next, add the softened butter, buttermilk, eggs, lemon zest, lemon juice, strawberry puree, and vanilla. Mix until the batter is smooth. I like using an electric mixer for this, but a whisk works too. The batter should be thick and creamy. - Pour batter into the prepared pan. - Bake for 25-30 minutes and check for doneness. Now, pour the batter into your greased pan. Spread it out evenly with a spatula. Place the pan in the oven and set a timer for 25 minutes. Check the cake by inserting a toothpick in the center. If it comes out clean, your cake is ready. If it has moist crumbs, give it a few more minutes. Once done, let the cake cool in the pan for ten minutes before moving it to a wire rack. To keep your cake moist, use room temperature ingredients. Cold butter or eggs can make the batter dense. Always take them out ahead of time. Fresh strawberries give you the best flavor, too. They create a vibrant taste that sings in every bite. Puree them right before mixing for the best results. Check your baking powder. It should be fresh to help the cake rise. Old baking powder means a flat cake. Mix the batter just until combined. Overmixing can lead to a tough cake, which nobody wants. A light hand makes for a soft, fluffy texture. To get the icing just right, adjust the consistency as needed. If it’s too thick, add a bit more lemon juice. If it’s too thin, sprinkle in more powdered sugar. For a smooth spread, use a spatula or a butter knife. Start in the center and work your way out for a lovely finish. {{image_4}} You can switch strawberries for other fruits. Raspberries or blueberries add a fun twist. They bring their own unique flavors. Each fruit gives the cake a fresh taste. You can also mix fruits for a colorful look. Adding citrus zest is another great idea. Try lime or orange zest for a new flavor. Zest adds brightness and aroma to the cake. It makes every bite a little more exciting. If you need a gluten-free cake, use gluten-free flour. It works well with the same recipe. Just make sure to check the blend for best results. For those who prefer vegan options, you can swap eggs. Use flaxseed meal or applesauce instead. Buttermilk can be replaced with almond or soy milk. This keeps the cake moist while being dairy-free. To make the cake special, add herbs. Basil or mint can give a fresh taste. Just a little can change the whole flavor. You can also try almond extract. It adds a subtle nutty flavor that compliments the cake. These add-ins make your cake stand out. They let you show your own style and taste. Always cool the cake before you store it. Let the cake sit in the pan for about 10 minutes. This helps it firm up a bit. After that, move it to a wire rack. This allows air to circulate. Cool it completely before icing. Icing a warm cake can make it melt and slide right off. For the best taste, store your cake at room temperature. Cover it with plastic wrap to keep it fresh. If you keep the cake in the fridge, it can last up to a week. Just be sure to wrap it well. The cold can dry it out, so wrap it tight. You can freeze the cake for later. First, let it cool completely. Wrap it tightly in plastic wrap. Then place it in a freezer bag. This keeps it fresh for up to two months. When you’re ready to enjoy it, take it out and let it thaw in the fridge overnight. This helps keep its texture nice and moist. Yes, you can use frozen strawberries. They are a good choice. Just thaw them first and blend until smooth. Frozen strawberries may be a bit softer than fresh ones. This can change the texture slightly but not the taste. They still provide that sweet, fruity flavor you want in this cake. If you don’t have buttermilk, don’t worry! You can make your own. Mix one cup of milk with one tablespoon of lemon juice or vinegar. Let it sit for about five minutes. This will give you a similar taste and texture. You can also use yogurt or sour cream mixed with a bit of milk. To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. It should also spring back when you touch it lightly. Keep an eye on it during the last few minutes of baking to avoid overcooking. Here’s the full recipe for Strawberry Lemonade Sheet Cake: - 2 cups all-purpose flour - 1 ½ cups granulated sugar - 1 tablespoon baking powder - ½ teaspoon salt - ½ cup unsalted butter, softened - 1 cup buttermilk, at room temperature - 3 large eggs, lightly beaten - Zest of 2 lemons - ¼ cup freshly squeezed lemon juice - 1 cup fresh strawberries, pureed - 1 teaspoon pure vanilla extract - ½ cup powdered sugar (for icing) - 2 tablespoons freshly squeezed lemon juice (for icing) - Additional fresh strawberries and lemon slices for garnish We covered everything you need to bake a delicious strawberry lemon cake. You learned the main and wet ingredients. I provided step-by-step instructions and tips to ensure your cake is moist and flavorful. Variations for different fruits and dietary needs were shared as well. Lastly, proper storage methods keep your cake fresh. Enjoy baking this treat, and don't forget to check the full recipe for all the details. Happy baking!$

Indulge in the refreshing flavors of Strawberry Lemonade Sheet Cake that's perfect for any occasion! This delightful dessert combines the sweetness of fresh strawberries with zesty lemon for a mouthwatering experience. Discover the easy-to-follow recipe that includes simple ingredients and techniques to create a beautiful, icing-topped cake your friends and family will love.

Print Recipe Pin Recipe

Ingredients

2 cups all-purpose flour

1 ½ cups granulated sugar

1 tablespoon baking powder

½ teaspoon salt

½ cup unsalted butter, softened to room temperature

1 cup buttermilk, at room temperature

3 large eggs, lightly beaten

Zest of 2 lemons

¼ cup freshly squeezed lemon juice

1 cup fresh strawberries, pureed

1 teaspoon pure vanilla extract

½ cup powdered sugar (for icing)

2 tablespoons freshly squeezed lemon juice (for icing)

Additional fresh strawberries and lemon slices for garnish

Instructions

Preheat your oven to 350°F (175°C). Generously grease and flour a 9x13-inch baking pan to prevent sticking.

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined and no lumps remain.

To the dry mixture, add the softened butter, buttermilk, lightly beaten eggs, lemon zest, freshly squeezed lemon juice, strawberry puree, and vanilla extract. Using an electric mixer or a whisk, mix until the batter is smooth and homogenous, ensuring all ingredients are well incorporated.

Pour the prepared batter into the greased baking pan, using a spatula to spread it evenly across the surface for uniform baking.

Place the pan in the preheated oven and bake for 25-30 minutes. The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. After baking, let the cake cool in the pan for about 10 minutes before carefully transferring it to a wire rack to cool completely.

While the cake cools, prepare the icing. In a small bowl, combine the powdered sugar and fresh lemon juice. Stir well until you have a smooth icing. If needed, adjust the consistency by adding more powdered sugar to thicken or more lemon juice to thin out.

Once the cake has cooled thoroughly, spread the icing evenly over the top using a spatula or a butter knife, allowing it to drizzle slightly down the sides.

For an appealing presentation, top the frosted cake with fresh strawberries, halved or whole, and arrange thin slices of lemon around the edges.

Prep Time, Total Time, Servings: 20 min | 50 min | 12 servings