Strawberry sheet cake, a delicious cake filled with strawberries, topped with white chocolate, and… even more strawberries! It’s truly a strawberry feast.
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Why this Recipe Works
This sweet strawberry and white chocolate sheet cake is absolutely delicious with a cup of coffee or tea, or as a dessert after a summer dinner.
Strawberry Sheet Cake Ingredients
I think strawberries are one of the tastiest summer fruits there is. So I’m definitely hoping for plenty of fresh strawberries from my own garden again this year. For this strawberry sheet cake, you can use fresh strawberries, but you can also use frozen strawberries for the filling. Although I do think fresh, in-season strawberries taste best. Aside from strawberries I also use:
- Flour and baking powder for the base of the sheet cake
- Yogurt for an extra moist cake and a touch of freshness
- Sugar to slightly sweeten the cake
- Eggs as a binding agent
- White chocolate and butter for the delicious butter cream topping
Recipes with Strawberries
As a strawberry fan, it’s no surprise that I’ve got another delicious strawberry treat ready for you. I made a sheet cake with strawberries both mixed into the batter and arranged on top. That makes for a rich, moist cake that’s also wonderfully refreshing. The perfect summer cake, if you ask me! Some other amazing recipes with strawberries are my strawberry pie recipe and this recipe for a two tier strawberry cake.
Sheet Cake with Strawberries
I think this strawberry sheet cake tastes delicious with a cup of coffee or tea. Though it would certainly make a great summer birthday cake as well. You can, of course, decorate it even more if you like. Some of my other sheet cakes that are definitely worth trying are the apple sheet cake and my colorful sheet cake with buttercream frosting!
White Chocolate and Strawberries
For the topping on this strawberry sheet cake, I chose a white chocolate buttercream. The combination of white chocolate and strawberries is simply heavenly, don’t you agree? The creaminess of the buttercream and the fresh sweetness of the strawberries go together perfectly. This cake is, of course, also perfect for holidays like Easter, Mother’s Day, or whenever you feel like it. Enjoy!
Frequently Asked Questions
Can I use frozen strawberries?
Yes, but thaw them completely and drain any liquid first to avoid a watery batter.
Can I make it ahead?
Yes, it is often better after sitting overnight. You can also freeze the unfrosted cake for up to 3 months.
How should I store it?
Store covered in the refrigerator for up to 4 days, especially due to the buttercream frosting.
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Ingredients
- 200 gram butter (room temperature)
- 200 gram white sugar
- 3 eggs (room temperature)
- 250 gram flour
- 16 gram baking powder
- 125 ml full-fat Greek yogurt
- pinch of salt
- 150 gram strawberries (chopped)
- 150 gram white chocolate
- 250 gram butter (room temperature)
- 75 gram powdered sugar
- 1 tsp vanilla extract
- 150 gram strawberries (halved)
Equipment
- Sheet pan
- Parchment paper
- Hand mixer
- double boiler
INSTRUCTIONS (how to make this recipe):
- Preheat the oven to 180 degrees Celsius / 356 Fahrenheit (top and bottom heat), grease a sheet pan, and line it with parchment paper.
- Beat the butter and sugar together until light and fluffy using a mixer for about 5 minutes.
- Add the eggs one at a time, followed by the flour, baking powder, full-fat yogurt, and a pinch of salt. Mix everything into a smooth batter.
- Pour the batter into the greased and lined baking pan and distribute the strawberry pieces evenly over the batter.
- Bake the cake in the preheated oven for about 45-50 minutes, or until a toothpick comes out clean when inserted into the center of the cake.
- Remove the cake from the oven and let it cool in the pan.
- Melt the white chocolate in a double boiler or in the microwave until completely smooth, then let it cool to room temperature.
- Beat the butter on medium speed with a mixer until light and creamy; this takes about 3–5 minutes.
- Gradually add the powdered sugar and beat until everything is well combined and the mixture is light and fluffy.
- Add the vanilla extract and mix again until everything is well combined.
- Slowly pour the cooled melted white chocolate into the buttercream and beat until it is fully incorporated and the mixture is smooth.
- Spread the white chocolate buttercream evenly over the top of the cooled cake. Then garnish the cake with halved strawberries. Enjoy!
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