This party-ready strawberry lemon sheet cake is light, fluffy, and full of fresh fruit flavor. Topped with whipped strawberry frosting, fresh sliced strawberries, and lemon slices, it’s an ideal dessert for birthdays, picnics, or any gathering. The recipe yields about 15 servings.
Bursting with bright lemon and ripe strawberry flavor, this sheet cake is a refreshing, easy dessert for spring and summer. Use ripe, sweet strawberries for the best color and natural flavor in the frosting and for garnishing.
The Best Strawberry Lemon Sheet Cake
Lemon and vanilla — Pure lemon extract brightens the cake while vanilla rounds out the flavor. A bit of vanilla also enhances the strawberry frosting.
Buttermilk and Greek yogurt — Buttermilk and Greek yogurt together keep the cake moist and tender, giving each slice a light, springy texture.
Cake flour — Cake flour yields a soft, fine crumb. If you don’t have cake flour, make a simple substitute: for each cup needed, place 2 tablespoons cornstarch in a 1-cup measure, top with all-purpose flour, then sift several times to combine.
Bakeware — This cake is baked in a 13 x 9-inch rectangular pan. Grease the pan well with nonstick spray and, if desired, line it with parchment for easy removal.
Baking — Bake 25–28 minutes until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. Let the cake cool completely in the pan on a wire rack before frosting.
Strawberry frosting — Cook sliced strawberries with a bit of sugar until reduced and thickened, then chill the puree. Beat room-temperature butter with salt and vanilla, gradually add powdered sugar, and fold in a few tablespoons of the chilled strawberry puree. Whip until light and airy for a creamy, naturally pink frosting.
Assembly — Spread or dollop the frosting over the cooled cake and swirl with an offset spatula. Chill the cake for about 20 minutes to set the frosting, then slice and top with fresh strawberries and lemon slices before serving.
More easy sheet cake recipes to try:
- Easy Funfetti Sheet Cake
- Dark Chocolate Sheet Cake
- Fresh Strawberry Sheet Cake
- Lemon Sheet Cake
- Black Forest Sheet Cake
Strawberry Lemon Sheet Cake
5 from 2 reviews
- Author: Laura Kasavan
- Prep Time: 40 minutes
- Cook Time: 28 minutes
- Total Time: 1 hour 8 minutes
- Yield: 15 servings
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
Easy and delicious strawberry lemon sheet cake topped with whipped strawberry frosting, fresh strawberries, and lemon slices.
Ingredients
Cake
- 2 1/2 cups (288 g) cake flour
- 1 1/2 tsp (6 g) aluminum-free baking powder
- 1/2 tsp (3 g) baking soda
- 1/2 tsp (3 g) salt
- 1/2 cup (112 g) unsalted butter, at room temperature
- 1 1/4 cups (250 g) granulated sugar
- 1 Tbsp (3 g) fresh lemon zest
- 2 Tbsp (24 g) pure lemon extract
- 1 tsp (4 g) vanilla extract
- 2 large eggs (100 g), at room temperature
- 1 cup (240 g) low-fat buttermilk, at room temperature
- 1/2 cup (120 g) plain fat-free Greek yogurt, at room temperature
Strawberry Frosting
- 3/4 cup (128 g) sliced fresh strawberries
- 1 Tbsp (12 g) granulated sugar
- 1 cup (224 g) unsalted butter, at room temperature
- 1/2 tsp (3 g) salt
- 1/2 tsp (2 g) vanilla extract
- 3 cups (360 g) powdered sugar
Topping
- Fresh sliced strawberries
- Lemon slices
Instructions
- Preheat the oven to 350°F. Spray a 13 x 9-inch baking pan with nonstick spray and line with parchment.
- Make the cake: Whisk together cake flour, baking powder, baking soda, and salt. In a large mixer bowl, beat butter and sugar at medium speed until light and fluffy. Add lemon zest, lemon extract, and vanilla. Beat in eggs one at a time until combined. In a small bowl, combine buttermilk and Greek yogurt. With the mixer on low, add the dry ingredients in three additions, alternating with the buttermilk mixture and beginning and ending with the flour.
- Spoon the batter into the prepared pan and smooth with an offset spatula. Tap the pan sharply to release any large air bubbles.
- Bake: Bake 25–27 minutes, until the top is golden and a toothpick inserted in the center comes out clean or with a few crumbs attached. Cool completely in the pan on a wire rack.
- Make the strawberry puree: Combine sliced strawberries and sugar in a small saucepan. Bring to a boil over medium-high heat, pressing on the berries to release juices and stirring constantly. Reduce heat to low and simmer 8–9 minutes until reduced and thickened. Transfer to a bowl and chill for 1 hour.
- Make the frosting: In a large bowl, beat butter and salt on medium until light and fluffy. Add vanilla. On low speed, add powdered sugar one cup at a time until incorporated, scraping the bowl as needed. Stir in 2–3 tablespoons of the chilled strawberry puree, then increase the mixer to medium-high and beat about 1 minute until light and airy. Add more puree only if needed to reach desired consistency.
- Assemble: Spread or dollop the frosting over the cooled cake and swirl with an offset spatula. Chill the frosted cake for about 20 minutes to set, then slice and top with fresh strawberries and lemon slices before serving.
Equipment
Rectangular baking pan (13 x 9 inches)
Stand mixer or hand mixer
Notes
Make your own cake flour: For each cup of cake flour, place 2 tablespoons cornstarch in a 1-cup measure, fill the rest with all-purpose flour, then sift several times to combine.
Make ahead: The cake can be baked, cooled, and frosted a day in advance. Keep it covered and chilled overnight, then add fresh strawberries and lemon slices just before serving.