Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb (450 g) strawberries, hulled
- 2 tbsp (25 g) granulated sugar + 1 tbsp (15 ml) lemon juice (for puree)
- 2 1/2 cups (315 g) all-purpose flour
- 1 1/2 cups (300 g) granulated sugar
- 2 1/2 tsp baking powder + 1/4 tsp baking soda + 3/4 tsp fine salt
- 1/2 cup (113 g) unsalted butter, softened
- 1/4 cup (60 ml) neutral oil
- 3 large eggs, room temp
- 2 tsp vanilla extract
- 1/2 cup (120 g) sour cream or Greek yogurt
- 1/2 cup (120 ml) whole milk or unsweetened oat milk
- Glaze: 2 cups (240 g) powdered sugar, 2–3 tbsp reserved strawberry puree, 2–4 tbsp milk, 1 tsp vanilla, pinch salt, 1 tbsp light corn syrup (optional for gloss)
- Topping: 1 cup (20 g) freeze-dried strawberries, crushed
Do This
- 1. Simmer strawberries with 2 tbsp sugar and lemon until jammy, blend, and reduce to about 1 cup; cool. Reserve 2–3 tbsp for glaze.
- 2. Heat oven to 350°F (175°C). Grease and parchment-line a 9×13-inch pan.
- 3. Whisk flour, baking powder, baking soda, and salt.
- 4. Cream butter and sugar; beat in oil and eggs one at a time with vanilla.
- 5. Whisk milk, sour cream, and 3/4 cup strawberry puree; mix into batter alternating with dry ingredients.
- 6. Bake 28–33 minutes. Cool, glaze with strawberry-milk glaze, and sprinkle crushed freeze-dried strawberries.
Why You’ll Love This Recipe
- Real strawberries infuse both the cake and glaze—no boxed flavors needed.
- Tender, moist crumb with a balanced vanilla-strawberry flavor and a pretty pink finish.
- One-pan 9×13 sheet cake: easy to bake, glaze, slice, and share.
- Crisp, tangy crunch from freeze-dried strawberry topping for a bakery-style look.
Grocery List
- Produce: 1 lb strawberries, 1 lemon (for juice)
- Dairy: Unsalted butter, whole milk (or oat milk), sour cream or Greek yogurt, eggs
- Pantry: All-purpose flour, granulated sugar, powdered sugar, baking powder, baking soda, fine salt, vanilla extract, neutral oil, light corn syrup (optional), freeze-dried strawberries
Full Ingredients
Strawberry “Milk” Concentrate
- 1 lb (450 g) fresh or frozen strawberries, hulled
- 2 tbsp (25 g) granulated sugar
- 1 tbsp (15 ml) fresh lemon juice
Vanilla-Strawberry Sheet Cake
- 2 1/2 cups (315 g) all-purpose flour
- 2 1/2 tsp baking powder
- 1/4 tsp baking soda
- 3/4 tsp fine sea salt
- 1/2 cup (113 g) unsalted butter, softened
- 1 1/2 cups (300 g) granulated sugar
- 1/4 cup (60 ml) neutral oil (canola, grapeseed, or vegetable)
- 3 large eggs, room temperature
- 2 tsp vanilla extract
- 1/2 cup (120 g) sour cream or plain Greek yogurt
- 1/2 cup (120 ml) whole milk or unsweetened oat milk
- 3/4 cup (180 ml) cooled strawberry puree (from the concentrate above)
Glossy Pink Glaze & Topping
- 2 cups (240 g) powdered sugar
- 2–3 tbsp reserved strawberry puree (from above)
- 2–4 tbsp milk (dairy or plant-based), as needed for consistency
- 1 tsp vanilla extract
- Pinch fine salt
- 1 tbsp light corn syrup or 1 tbsp melted unsalted butter (optional, for extra gloss)
- 1 cup (20 g) freeze-dried strawberries, lightly crushed
Step-by-Step Instructions
Step 1: Make the strawberry “milk” concentrate
Combine strawberries, 2 tbsp sugar, and lemon juice in a saucepan over medium heat. Cook, stirring and lightly mashing, until the berries release juice and turn jammy, 8–10 minutes. Blend with an immersion blender (or carefully transfer to a blender) until smooth. Return to the pan and simmer 3–5 minutes to reduce to about 1 cup thick puree. Transfer to a bowl and cool to room temp. Reserve 2–3 tbsp for the glaze; you’ll use 3/4 cup for the cake.
Step 2: Prep the pan and oven
Heat the oven to 350°F (175°C). Grease a 9×13-inch metal baking pan, line with parchment (overhang for easy lifting), and lightly grease the parchment.
Step 3: Mix the dry ingredients
In a medium bowl, whisk flour, baking powder, baking soda, and salt until evenly combined. Set aside.
Step 4: Cream butter, sugar, then add eggs
In a large bowl (hand mixer or stand mixer with paddle), beat softened butter and granulated sugar on medium-high until pale and fluffy, about 2–3 minutes. Beat in the oil. Add eggs one at a time, mixing well and scraping the bowl after each. Mix in vanilla.
Step 5: Make the strawberry-milk mixture and combine
In a measuring jug, whisk milk, sour cream, and 3/4 cup of the cooled strawberry puree. With the mixer on low, add the dry ingredients to the butter mixture in 3 additions, alternating with the strawberry-milk mixture in 2 additions, beginning and ending with dry. Mix just until smooth; do not overmix.
Step 6: Bake
Spread batter evenly into the prepared pan. Bake 28–33 minutes, until the top springs back and a toothpick inserted in the center comes out clean or with a few moist crumbs. Rotate the pan once near the end if your oven has hot spots. Cool in the pan on a rack for 20 minutes, then cool completely (about 30–40 minutes) before glazing.
Step 7: Whisk the glossy pink glaze
In a bowl, whisk powdered sugar, reserved strawberry puree, vanilla, pinch of salt, and 1 tbsp milk. Add more milk, 1 tsp at a time, until thick but pourable—think slow ribbons. Whisk in light corn syrup or melted butter if using for extra sheen.
Step 8: Glaze, garnish, and slice
Pour glaze over the cooled cake and nudge to the edges with an offset spatula for a smooth, glossy finish. Immediately sprinkle with crushed freeze-dried strawberries. Let set 20–30 minutes, then lift out (using parchment), slice into 12 squares, and serve.
Pro Tips
- Reduce the berries until thick and syrupy; watery puree will dull flavor and color.
- Room-temperature eggs and dairy help the batter emulsify for a tender crumb.
- For a brighter hue without food coloring, add a pinch of freeze-dried strawberry powder to the glaze.
- Use a metal 9×13 pan for even baking; glass bakes slower and can overbrown the edges.
- Crush freeze-dried strawberries just before topping so they stay crisp.
Variations
- Dairy-Free: Use oat milk, vegan butter (or 3/4 cup oil total in place of butter+oil), and dairy-free yogurt. Glaze with plant milk.
- Lemon-Strawberry: Add 1 tbsp lemon zest to the sugar before creaming; swap 2 tbsp of the milk in the glaze with lemon juice.
- Vanilla-Almond Twist: Replace 1/2 tsp of the vanilla with 1/2 tsp almond extract and top with toasted sliced almonds before the freeze-dried strawberries.
Storage & Make-Ahead
Store the glazed cake covered at room temperature for up to 2 days or refrigerate up to 5 days. The unglazed cake freezes well: wrap tightly and freeze up to 2 months; thaw at room temperature and glaze fresh. Make the strawberry puree up to 3 days ahead and refrigerate; bring to room temp before using. Add freeze-dried strawberry topping the day you serve for best crunch.
Nutrition (per serving)
Approximate per slice (1/12 of recipe): 430 calories; 67 g carbohydrates; 17 g fat; 5 g protein; 45 g sugars; 2 g fiber; 220 mg sodium.
