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To make a Strawberry Lemonade Sheet Cake, gather these fresh and simple ingredients: - 1 ½ cups all-purpose flour - 1 cup granulated sugar - ½ teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - ½ cup unsalted butter, softened - 2 large eggs, at room temperature - 1 teaspoon pure vanilla extract - ½ cup buttermilk, at room temperature - ½ cup fresh lemon juice - Zest of 1 medium lemon - 1 cup fresh strawberries, hulled and diced These ingredients create a cake that is soft, moist, and full of flavor. The fresh strawberries add sweetness, while the lemon juice and zest give a bright and zesty taste. When mixed, the batter becomes a vibrant yellow, hinting at the deliciousness to come. The combination of buttermilk and butter makes this cake rich yet light. Each bite feels like summer on your palate. Using room temperature ingredients allows for better mixing. This helps create a delicate crumb. Fresh strawberries not only taste great but also bring a lovely color. Make sure to use ripe and juicy berries for the best results. The balance of sweet and tart flavors in this cake is simply divine. Every ingredient plays a key role, ensuring your cake is a fresh and flavorful delight. {{ingredient_image_2}} Preheat your oven to 350°F (175°C). Take a 9x13 inch baking pan. Grease it lightly with butter or cooking spray. Then, line the bottom with parchment paper. This step helps you remove the cake easily later. In a medium bowl, whisk together 1 ½ cups of all-purpose flour, ½ teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Mix these well to ensure they blend together. Set this mixture aside for now. In a large bowl, add ½ cup of softened unsalted butter and 1 cup of granulated sugar. Use an electric mixer to beat them together. Mix on medium speed until the mixture is fluffy and pale. This should take about 3-4 minutes. Crack 2 large eggs into the bowl, adding them one at a time. Mix well after each egg. Then, pour in 1 teaspoon of pure vanilla extract, ½ cup of fresh lemon juice, and the zest of 1 medium lemon. Stir until everything is well blended. Gradually add the dry mixture to the butter-sugar mix. Alternate this with ½ cup of buttermilk. Start and end with the flour mix. Mix carefully until just combined. Do not overmix to keep the cake light and fluffy. Take 1 cup of hulled and diced fresh strawberries. Gently fold them into the batter using a spatula. Be careful not to break the berries too much. You want them to stay nice and whole. Pour the batter into the greased baking pan. Smooth the top with a spatula. Place the pan in the oven and bake for 25-30 minutes. Check if it’s done by inserting a toothpick in the center. It should come out clean when the cake is ready. Once baked, let the cake cool in the pan for about 10 minutes. After that, move it to a wire rack to cool completely. If you want an extra touch, mix 1 cup of powdered sugar with 2-3 tablespoons of lemon juice. Drizzle this glaze over the cooled cake. Enjoy the burst of flavor! To bake a perfect strawberry lemonade sheet cake, avoid common mistakes. Here are some key tips: - Measure Ingredients Accurately: Use measuring cups and spoons for better results. - Room Temperature Ingredients: Make sure butter, eggs, and buttermilk are at room temperature. This helps them mix well. - Don't Overmix: Stir the batter gently. Overmixing can make the cake tough. - Check Oven Temperature: Always use an oven thermometer. An accurate temperature ensures even baking. - Use Parchment Paper: This makes removing the cake easy and helps prevent sticking. You can add more flavors to your cake for a twist. Here are some suggestions: - Berry Mix: Try using blueberries or raspberries along with strawberries for a berry medley. - Herbs: Fresh mint or basil can add a refreshing taste. - Citrus Zest: Mix in some orange or lime zest to brighten the flavors. - Spices: A hint of cinnamon or nutmeg can add warmth and depth. - Extracts: Almond or coconut extract can give a unique flavor twist. A beautiful presentation makes the cake even more inviting. Here are some ideas: - Slice Neatly: Cut the cake into even squares for a tidy look. - Garnish: Top each slice with a fresh strawberry and a twist of lemon zest. - Platter Choice: Serve on a colorful platter to make the cake pop. - Glaze Drizzle: Drizzle the optional lemon glaze over the cake right before serving. - Fresh Herbs: Add a sprig of mint on the side for a touch of color. Pro Tips Use Room Temperature Ingredients: Ensure that your butter, eggs, and buttermilk are at room temperature. This helps the ingredients to mix more evenly, resulting in a lighter cake texture. Don’t Overmix: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can lead to a dense cake by developing the gluten in the flour. Fresh Strawberries: Use fresh strawberries and chop them just before adding to the batter. This helps maintain their flavor and texture in the cake. Adjust Baking Time: Keep an eye on your cake as it bakes; ovens can vary. Check for doneness a few minutes before the recommended time by inserting a toothpick and ensuring it comes out clean. {{image_4}} You can switch out strawberries for other fruits. Blueberries work well. Their sweet flavor pairs nicely with lemon. Raspberries add a tart twist. Peaches bring a juicy touch, while pineapple gives a tropical flair. Feel free to mix and match for fun flavors. Just cut the fruit into small pieces, like you do with strawberries. To make a gluten-free version, swap the all-purpose flour for a gluten-free blend. Look for a blend that has xanthan gum. This helps keep the cake light and fluffy. You can find these blends at most grocery stores. Follow the same steps in the recipe. Your cake will taste just as good without gluten. For a vegan Strawberry Lemonade Sheet Cake, you can replace eggs with applesauce or flaxseed meal. Use 1/4 cup of applesauce for each egg. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water for a similar effect. Replace buttermilk with almond milk and add a splash of lemon juice. This will help mimic the tangy taste. Your cake will still be light and moist! To keep your Strawberry Lemonade Sheet Cake fresh, store it in the fridge. First, let the cake cool completely. Then, cover it with plastic wrap or place it in an airtight container. This prevents it from drying out. The cake will stay good in the fridge for about 3 to 4 days. If you added the glaze, it’s best to store the cake without it to avoid sogginess. If you want to enjoy this cake later, freezing is a great option. Cut the cake into squares for easy servings. Wrap each piece tightly in plastic wrap. Then, place the wrapped pieces in a freezer-safe bag. This method helps keep the cake fresh for up to 3 months. When ready to eat, thaw it in the fridge overnight. To revive your leftover cake, you can reheat it gently. Preheat your oven to 300°F (150°C). Place the cake on a baking sheet and warm it for about 10 minutes. This step makes the cake soft and tasty again. If you want to refresh the flavor, drizzle a bit more lemon juice over it or add fresh strawberries on top. Enjoy your delicious leftovers! Yes, you can use frozen strawberries, but they change the cake's texture. Frozen berries have more water than fresh ones. This extra moisture can make the cake soggy. If you use frozen strawberries, thaw and drain them first. Pat them dry with a paper towel to remove excess water. This way, your cake stays light and fluffy. The cake stays fresh for about 3 to 5 days at room temperature. Keep it covered with plastic wrap or in an airtight container. Signs of spoilage include a dry texture or an off smell. If you see any mold, discard the cake immediately. For the best taste, enjoy it within the first few days. Yes, you can make the cake a day ahead. Bake and cool it completely first. Wrap it in plastic wrap or foil to keep it fresh. You can store it at room temperature or in the fridge for extra freshness. If you plan to serve it later, add the glaze just before serving to keep it nice and bright. Serve the cake at room temperature for the best flavor. Cut it into squares and place them on a colorful platter. For fun, garnish each piece with a fresh strawberry and a twist of lemon zest. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for added delight. This makes for a refreshing treat on a warm day. You learned how to make a delicious Strawberry Lemonade Sheet Cake. We discussed the key ingredients, from fresh strawberries to tangy lemon juice. I shared step-by-step instructions to help you bake it perfectly. Tips and variations make this cake fun for everyone. I hope you feel inspired to try this recipe. Enjoy your baking adventure and share this treat with loved ones.

Strawberry Lemonade Sheet Cake

A refreshing and fruity sheet cake infused with strawberry and lemon flavors, perfect for gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12
Calories 250 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 cups granulated sugar
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.5 cups unsalted butter, softened to room temperature
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 0.5 cups buttermilk, room temperature
  • 0.5 cups fresh lemon juice
  • 1 medium lemon zest
  • 1 cups fresh strawberries, hulled and diced

Instructions
 

  • Preheat your oven to 350°F (175°C). Prepare a 9x13 inch baking pan by greasing it lightly with butter or cooking spray, then line the bottom with parchment paper.
  • In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set aside.
  • In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 3-4 minutes.
  • Add the eggs one at a time, mixing well after each addition. Then add the vanilla extract, fresh lemon juice, and lemon zest, stirring until blended.
  • Gradually add the dry ingredients to the butter-sugar mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Mix gently until just combined.
  • Fold in the diced strawberries carefully with a spatula.
  • Pour the batter into the prepared baking pan and smooth the top. 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 to a wire rack to cool completely.
  • For an optional glaze, mix 1 cup of powdered sugar with 2-3 tablespoons of fresh lemon juice until smooth. Drizzle over the cooled cake before serving.

Notes

For an eye-catching display, garnish with fresh strawberries and lemon zest.
Keyword cake, dessert, lemonade, sheet cake, strawberry