Get ready to transform your ordinary baking routine into an extraordinary culinary adventure with this mouthwatering Strawberry Yellow Sheet Cake! Imagine a perfectly moist, golden cake bursting with fresh strawberry goodness that will make your taste buds dance and your family beg for seconds. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver a show-stopping dessert that's surprisingly simple to create and guaranteed to impress everyone at your table.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 9 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh strawberries, sliced
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x9-inch baking pan with butter or cooking spray and line the bottom with parchment paper for easy removal.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined and no lumps remain.
- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- Gradually add the dry flour mixture to the wet ingredients, alternating with the milk. Mix on low speed until just combined, being careful not to overmix.
- Gently fold in half of the sliced fresh strawberries into the batter, reserving the remaining strawberries for topping.
- Pour the batter evenly into the prepared baking pan, smoothing the top with a spatula.
- Arrange the remaining strawberry slices on top of the batter in a decorative pattern.
- Bake in the preheated oven for 28-32 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from the oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar or top with whipped cream before serving.
Tips
- Room Temperature is Key: Ensure your butter, eggs, and milk are at room temperature for the smoothest, most uniform batter possible.
- Don't Overmix: Mix your batter just until the ingredients are combined. Overmixing can lead to a tough, dense cake.
- Fresh Strawberries Matter: Use ripe, in-season strawberries for the most vibrant flavor and best texture.
- Check for Doneness: The toothpick test is crucial - a few moist crumbs are perfect, but wet batter means it needs more time.
- Cooling is Crucial: Let the cake cool completely before adding any powdered sugar or whipped cream topping to prevent melting.
- Storage Tip: This cake stays moist for 2-3 days when stored in an airtight container at room temperature.
- Customize Your Cake: Feel free to add a simple glaze or cream cheese frosting if you want to take this dessert to the next level!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 4g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 85mg
