Strawberry Shortcake Sheet Cake
A delightful Strawberry Shortcake Sheet Cake layered with fresh berries and vanilla cake, perfect for all occasions.
Equipment
- blender
- Food Processor
- Large bowl
- 9x13-inch baking dish
Ingredients
Cake
- 3 cups freeze-dried strawberries
- 1 cup melted coconut oil
- ½ cup plain greek yogurt or sour cream
- 2 large eggs
- ¾ cup granulated sugar
- 1 cup high-quality strawberry jam
- 2 teaspoon vanilla extract
- 2½ cups all-purpose flour
- 1½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
- ¼ cup milk
Frosting
- 6 oz cream cheese at room temperature
- 2 sticks salted butter at room temperature
- 2½-3 cups powdered sugar
- 1 teaspoon vanilla extract
- ¼ cup warm milk
- ⅓ cup strawberry jam
- 1 cup brown rice crispies
Instructions
Cake Preparation
- In a blender or food processor, process 3 cups freeze-dried strawberries into a fine powder.
- Preheat the oven to 350° F. Line a 9×13 inch baking dish with parchment paper.
- In a large bowl, beat together the coconut oil, yogurt, eggs, sugar, strawberry jam, and vanilla.
- Add the flour, baking powder, baking soda, and salt. Add about ⅔ of the strawberry powder (save the remainder for the frosting).
- Mix until just combined, then slowly beat in the milk until fully combined.
- Pour the batter into the prepared pan. Bake for 30-35 minutes, until the top is just set and no longer wiggly in the center. Remove and let cool.
Notes
Perfect for any celebratory gathering or summer occasion.
Nutrition
Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 1mg
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