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- 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - ½ cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - ½ cup buttermilk - Zest of 1 lemon - 2 tablespoons fresh lemon juice - 1 ½ cups fresh strawberries, hulled and sliced - 1 cup powdered sugar - 2 tablespoons fresh lemon juice (for icing) - 1 tablespoon milk (optional, for smoothness) Gathering the right ingredients is key to making this delightful cake. I use all-purpose flour for a light and fluffy texture. Baking powder, baking soda, and salt help the cake rise perfectly. The unsalted butter adds richness, while granulated sugar sweetens the cake. Eggs and vanilla extract bind all the flavors together. For that tangy twist, I add buttermilk, lemon zest, and lemon juice. Fresh strawberries bring bright color and flavor. Finally, for the icing, powdered sugar and lemon juice create a sweet glaze. If you want a creamier icing, feel free to add a bit of milk. With these ingredients, you can create a lemon strawberry sheet cake that is fresh and flavorful. Each bite bursts with fruity goodness and zesty lemon notes. {{ingredient_image_1}} 1. First, preheat your oven to 350°F (180°C). This step is key for even baking. 2. Grease and flour a 9x13 inch baking sheet to prevent sticking. 3. Next, in a medium bowl, whisk together the dry ingredients: - 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt 4. Set this bowl aside. 5. In a large bowl, cream together the softened butter and sugar until light and fluffy. This takes about 3-4 minutes. 1. Now, beat in the eggs one at a time, mixing well after each. 2. Stir in the vanilla extract, lemon zest, and lemon juice. This adds a bright taste. 3. Gradually mix in the dry ingredients, alternating with the buttermilk. Start and end with the flour. 4. Mix until just combined to keep the cake light. 5. Gently fold in the sliced strawberries to ensure even distribution. 1. Pour the batter into the prepared baking sheet and spread it out evenly. 2. Bake for 25-30 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean. 3. After baking, let the cake cool in the pan for about 10 minutes. 4. Transfer it to a wire rack to cool completely. This helps keep it from getting soggy. To get the right texture in your lemon strawberry sheet cake, start with room temperature ingredients. This means your butter and eggs should not be cold. Room temperature butter mixes better with sugar. It helps to create a light and fluffy batter. Be careful not to overmix the batter. Once you add the dry ingredients, mix just until you see no flour. Overmixing can lead to a dense cake. Gently fold in the strawberries at the end. This keeps them intact and juicy. You can boost the flavor by adding more citrus. Consider using orange zest or juice for a fun twist. You can also mix in other fruits like raspberries or blueberries. These fruits will add color and taste. For the icing, try adding a splash of vanilla extract. This will deepen the icing's flavor. You can also add a pinch of salt to balance the sweetness. To check if your cake is done, use a toothpick. Insert it into the center of the cake. If it comes out clean, the cake is ready. If it has batter on it, bake for a few more minutes. Make sure your oven is at the right temperature. An oven thermometer can help you check this. If it runs hot or cold, your cake might not bake evenly. Adjust your baking time based on your oven's performance. Pro Tips Use Fresh Ingredients: For the best flavor, use fresh strawberries and real buttermilk. This makes a noticeable difference in taste and texture. Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a dense cake. Cool Completely: Allow the cake to cool completely before icing to prevent the icing from melting. This ensures a beautiful presentation. Adjust Icing Consistency: If your icing is too thick, add milk gradually to achieve the desired drizzling consistency for an elegant finish. {{image_2}} You can make this cake dairy-free. Use almond milk mixed with vinegar as a buttermilk substitute. This option keeps the cake moist and tasty. If you want to try a new flavor, swap strawberries for blueberries or raspberries. Each berry gives a different twist to the cake. You can also add a splash of orange juice for an extra citrus kick. If you want a change from the lemon icing, try cream cheese frosting. It adds a tangy taste that pairs well with lemon. Whipped cream is another light option. You can also flavor your icing with a hint of vanilla or almond extract. These small changes can make your cake unique and fun. Serve the cake with a scoop of vanilla ice cream. The cold ice cream contrasts nicely with the warm cake. You can also make a dessert trifle. Layer cake pieces with whipped cream and fresh berries in a glass. For gatherings, cut the cake into fun shapes. Use cookie cutters for a playful look. These ideas make your lemon strawberry sheet cake a hit at any event! Store leftover lemon strawberry sheet cake in an airtight container. This keeps it moist and fresh. You can use a glass or plastic container. If you don't have one, wrap the cake tightly in plastic wrap. Make sure to seal all edges to prevent air from entering. At room temperature, the cake lasts about three days. If you store it in the fridge, it can last up to a week. For longer storage, you can freeze the cake. Wrap it well in plastic wrap and then in aluminum foil. This helps avoid freezer burn. You can freeze it for up to three months. To refresh your cake, warm it in the microwave for 10 to 15 seconds. This brings back some of the soft texture. If it seems dry, add a bit of icing or a drizzle of lemon juice. You can also serve it with fresh strawberries. This adds moisture and flavor. Enjoy your cake as if it were fresh from the oven! Yes, you can use frozen strawberries. They add great flavor, too. To adjust the recipe, thaw the strawberries first. Drain excess liquid to keep the batter from getting too wet. Chop the strawberries into smaller pieces. This helps them mix well into the cake. Yes, you can make this cake gluten-free. Use a gluten-free flour blend instead of all-purpose flour. Look for blends that include xanthan gum; it helps with texture. Mix the dry ingredients well to ensure even distribution of the gluten-free flour. Serving this cake is easy and fun. You can dust it with extra powdered sugar for a sweet touch. Fresh mint leaves also add nice color and flavor. Serve it with a scoop of vanilla ice cream or whipped cream on the side. Enjoy the bright flavors! In this post, we explored how to make a delicious lemon strawberry sheet cake. We covered the ingredients, steps, and tips you need for success. Now, you can bake with confidence! Remember to experiment with flavors and enjoy your creation. Whether you go for fresh strawberries or a twist with other fruits, the joy of baking awaits. With the right storage and serving ideas, every slice can be a delight. Embrace the process and have fun sharing this tasty treat with others. Happy baking!

Lemon Strawberry Bliss Sheet Cake

A delightful sheet cake featuring the refreshing flavors of lemon and strawberries.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12
Calories 250 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cups unsalted butter, softened
  • 1 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 cups buttermilk
  • 1 zest lemon
  • 2 tablespoons fresh lemon juice
  • 1.5 cups strawberries, hulled and sliced
  • 1 cups powdered sugar (for icing)
  • 2 tablespoons fresh lemon juice (for icing)
  • 1 tablespoon milk (optional, for smoothness)

Instructions
 

  • Preheat your oven to 350°F (180°C). Grease and flour a 9x13 inch baking sheet.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
  • Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
  • Gradually mix in the dry ingredients, alternating with the buttermilk, starting and ending with the flour. Mix until just combined.
  • Gently fold in the sliced strawberries, ensuring they are evenly distributed throughout the batter.
  • Pour the batter into the prepared baking sheet and spread it out evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  • Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
  • For the icing, whisk together the powdered sugar and lemon juice in a small bowl. If the icing is too thick, add milk a little at a time until you reach the desired consistency.
  • Once the cake is completely cooled, drizzle the icing over the top and let it set.
  • Slice into squares and serve. Enjoy your delightful lemon strawberry sheet cake!

Notes

For a smoother icing, adjust the milk as needed.
Keyword cake, dessert, lemon, strawberry