Strawberry Frosted Strawberry Sheet Cake

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Preparation

1. Prepare the Oven and Pan:

  • Preheat your oven to 350°F (175°C).

  • Lightly grease and flour a 9×13-inch baking dish or a 10×15-inch jelly roll pan.

2. Make the Cake Batter:

  • In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.

  • In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), cream the softened butter and granulated sugar together on medium-high speed for 3-4 minutes, until the mixture is pale, light, and fluffy.

  • Beat in the egg whites, one at a time, followed by the vanilla extract, lemon juice, and Greek yogurt. Mix until just combined.

  • With the mixer on low speed, gradually add the dry ingredients in three parts, alternating with the milk in two parts, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.

  • Using a spatula, gently fold the diced strawberries into the batter. The batter will be thick.

3. Bake the Cake:

  • Spread the batter evenly into your prepared pan.

  • For a 9×13-inch pan: Bake for 30-40 minutes.

  • For a jelly roll pan: Bake for 12-16 minutes.

  • The cake is done when the top is lightly golden and a toothpick inserted into the center comes out clean.

  • Place the pan on a wire rack and allow the cake to cool completely before frosting.

4. Prepare the Frosting:

  • While the cake cools, make the frosting. In a clean mixer bowl, beat the softened cream cheese and butter together on medium speed for 2-3 minutes, until smooth and creamy.

  • Reduce the mixer speed to low and gradually add the sifted powdered sugar, one cup at a time, until fully incorporated and smooth.

  • Add 2 tablespoons of lemon juice and beat to combine. For a tangier flavor, add the additional tablespoon. The frosting should be spreadable but hold its shape.

  • Gently fold in the very finely diced strawberries until evenly distributed.

5. Frost and Serve:

  • Once the cake is completely cool, spread the frosting over the top in a smooth, even layer.

  • Slice, serve, and enjoy!

Chef’s Note: For the best results and to prevent the frosting from becoming runny, ensure both your cake and frosting ingredients are truly at room temperature.

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