dessert — kid-approved

Strawberry Sheet Cake

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Easy sheet cake recipe bursting with sweet, juicy strawberries and tangy strawberry frosting. | nelliesfreerange.com
Easy sheet cake recipe bursting with sweet, juicy strawberries and tangy strawberry frosting. | nelliesfreerange.com Easy sheet cake recipe bursting with sweet, juicy strawberries and tangy strawberry frosting. | nelliesfreerange.com
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prep time 25 minutes
cook time 22-24 minutes
yield 16 servings

Overview

Bursting with sweet, juicy strawberries, this easy sheet cake is bound to become your go-to dessert for potlucks, picnics, and birthdays. The tangy strawberry frosting couldn't be easier to whip up, and it complements the moist cake perfectly. It can be made up to one day ahead and served straight out of the fridge—and it's even better chilled!

BY:Yummy Toddler Food

Ingredients

For the cake:

  • 1 1/2 cup all-purpose flour
  • 1 cup oat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) Nellie's Free Range Unsalted Butter, melted and slightly cooled
  • 1/2 cup plain whole milk yogurt
  • 1 cup fresh or frozen, thawed, and drained strawberries, diced
  • 3/4 cup honey or maple syrup
  • 4 Nellie’s Free Range Eggs
  • 1 teaspoon vanilla extract

For the frosting:

  • 1/4 cup (1/2 stick) Nellie's Free Range Unsalted Butter, softened to room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup seedless strawberry jam
  • 1 tablespoon fresh lemon juice
  • 1/2 cup powdered sugar (see notes)
  • Fresh strawberries for garnish (optional)

Directions

To make the cake:

  • Preheat oven to 350F. Grease a 9" by 13" pan baking pan and set aside.
  • In a medium bowl, lightly beat eggs to break up yolks. Add the remaining cake ingredients to the eggs and stir gently with a spatula to combine.
  • Add batter to the prepared pan, smoothing the surface with a spatula. Bake until a toothpick inserted into the center of the cake comes out clean and the edges are lightly golden brown, about 22-24 minutes. Let cake cool completely in pan on a wire rack.

To make the frosting:

  • To a medium bowl, add softened butter, vanilla, jam, lemon juice, and powdered sugar. Starting on low speed and working up to high speed, use a handheld electric mixer to beat frosting until completely smooth.
  • Spread frosting over cooled cake. Top with fresh strawberries if desired, then slice and serve.

Notes:

Though it complements the natural sweetness of the strawberries well, you can skip the powdered sugar in the frosting if desired.

For a gluten free cake, use a cup-for-cup gluten free flour blend instead of all-purpose flour, and look for a certified gluten free oat flour.

To make this cake the day before you serve it, cover the cooled cake tightly with plastic wrap and place in the fridge. You can frost it ahead of time or just before serving, depending on your personal preference. If you plan to top it with berries, do so as close to serving time as possible.

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Comments Reviews

Ski —July 25, 2021

If I don’t have oat flour for this recipe……what can I use instead?

Nellie's

We think rice flour would be a great substitute for this tasty cake!

Odun —May 31, 2020

This is a simple but great recipe for a novice at baking like me, just trying out baking during COVID-19 quarantine. My kids easily participated in the activity and it was fun. The cake turned out great! The recipe is a keeper :)

Nellie's

We are so happy to hear you and your kids enjoyed this recipe! Our goal is to provide you with more outlets to experiment via recipes and other fun activities. Looking forward to hearing if you try any others.

Elizabeth A. Nova—August 23, 2019

Thank you for the recipe. We are gluten free so I am looking forward to making this. I love your organic cage free eggs. Thank you for caring. 😊

Nellie's

We are pleased you like the gluten free recipe, Elizabeth! We appreciate your support of our small family farms. Our Nellie's hens enjoy a free range life, where they can live the life they deserve. Our sister brand, Pete and Gerry's, are certified organic while Nellie's is not. If you'd like to learn more about that, please feel free to send us an email!

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Strawberry Sheet Cake

Overview

Bursting with sweet, juicy strawberries, this easy sheet cake is bound to become your go-to dessert for potlucks, picnics, and birthdays. The tangy strawberry frosting couldn't be easier to whip up, and it complements the moist cake perfectly. It can be made up to one day ahead and served straight out of the fridge—and it's even better chilled!

BY:Yummy Toddler Food

Ingredients

For the cake:

  • 1 1/2 cup all-purpose flour
  • 1 cup oat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) Nellie's Free Range Unsalted Butter, melted and slightly cooled
  • 1/2 cup plain whole milk yogurt
  • 1 cup fresh or frozen, thawed, and drained strawberries, diced
  • 3/4 cup honey or maple syrup
  • 4 Nellie’s Free Range Eggs
  • 1 teaspoon vanilla extract

For the frosting:

  • 1/4 cup (1/2 stick) Nellie's Free Range Unsalted Butter, softened to room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup seedless strawberry jam
  • 1 tablespoon fresh lemon juice
  • 1/2 cup powdered sugar (see notes)
  • Fresh strawberries for garnish (optional)

Directions

To make the cake:

  • Preheat oven to 350F. Grease a 9" by 13" pan baking pan and set aside.
  • In a medium bowl, lightly beat eggs to break up yolks. Add the remaining cake ingredients to the eggs and stir gently with a spatula to combine.
  • Add batter to the prepared pan, smoothing the surface with a spatula. Bake until a toothpick inserted into the center of the cake comes out clean and the edges are lightly golden brown, about 22-24 minutes. Let cake cool completely in pan on a wire rack.

To make the frosting:

  • To a medium bowl, add softened butter, vanilla, jam, lemon juice, and powdered sugar. Starting on low speed and working up to high speed, use a handheld electric mixer to beat frosting until completely smooth.
  • Spread frosting over cooled cake. Top with fresh strawberries if desired, then slice and serve.

Notes:

Though it complements the natural sweetness of the strawberries well, you can skip the powdered sugar in the frosting if desired.

For a gluten free cake, use a cup-for-cup gluten free flour blend instead of all-purpose flour, and look for a certified gluten free oat flour.

To make this cake the day before you serve it, cover the cooled cake tightly with plastic wrap and place in the fridge. You can frost it ahead of time or just before serving, depending on your personal preference. If you plan to top it with berries, do so as close to serving time as possible.