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To make a Strawberry Lemonade Sheet Cake, you need fresh and simple ingredients. Each item brings flavor and texture to the cake. Here’s what you will need: - 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 - 1 teaspoon vanilla extract - ½ cup buttermilk - ½ cup fresh lemon juice (about 2-3 lemons) - Zest of 1 lemon - 1 cup fresh strawberries, hulled and diced These ingredients work together to create a bright and delicious cake. The flour gives structure, while the sugar adds sweetness. Baking powder and baking soda help the cake rise. Salt enhances the flavors. Butter makes the cake moist, and eggs add richness. Vanilla extract brings warmth, while buttermilk makes the cake tender. Fresh lemon juice and zest add a bright, tangy taste. Finally, strawberries offer sweetness and color. With these ingredients, you can create a cake that is not only tasty but also beautiful. Enjoy baking this delightful treat! {{ingredient_image_1}} 1. Preheat your oven to 350°F (175°C). This step warms the oven for even baking. 2. Grease a 9x13 inch baking pan. Line the bottom with parchment paper to help with removal later. 3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this bowl aside for now. 1. In a large bowl, beat the softened butter and granulated sugar together. Mix until it’s light and fluffy. This should take about 3-4 minutes. 2. Add the eggs one by one. Make sure to mix well after each egg. Then stir in the vanilla extract, fresh lemon juice, and lemon zest. These flavors will make your cake bright. 1. Gradually add the dry mixture to the butter mix. Alternate adding the buttermilk too. Start and end with the flour mixture. Mix until just combined; don’t overdo it. 2. Gently fold in the diced strawberries. Be careful not to break them down too much. 3. Pour the batter into the prepared pan. Smooth the top with a spatula. Bake for 25-30 minutes. To test for doneness, insert a toothpick in the center. If it comes out clean, the cake is ready. To ensure your cake has the right texture, follow these steps: - Measure Ingredients Accurately: Use a scale for the flour and other ingredients. This gives you the best results. - Mixing Time: When you cream the butter and sugar, mix until light and fluffy. This helps your cake rise well. - Check Oven Temperature: Always use an oven thermometer. Even slight changes can affect baking times. To prevent overmixing strawberries: - Fold Gently: When adding strawberries, use a spatula. This keeps the fruit intact and adds texture. - Add Last: Mix in the strawberries after combining the wet and dry ingredients. This limits their breaking down. For serving ideas and garnishing options: - Cut into Squares: After cooling, cut the cake into neat squares. This makes for easy serving. - Garnish: Add a strawberry and a twist of lemon zest on each slice. This adds color and flair. For the best cake serving temperature: - Serve Cool: Let the cake cool completely. This helps flavors blend and makes it easier to slice. - Pair It Right: Serve with a glass of lemonade for a refreshing treat. Pro Tips Use Room Temperature Ingredients: Make sure your butter, eggs, and buttermilk are at room temperature. This helps create a smoother batter and ensures better incorporation of ingredients. Don't Overmix the Batter: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to a dense cake texture. Fresh Strawberries for Flavor: Use fresh, ripe strawberries for the best flavor and moisture. Frozen strawberries may make the batter too watery. Cool Completely Before Glazing: Allow the cake to cool completely before adding the glaze. This prevents the glaze from melting and ensures a nice finish. {{image_2}} You can easily change the taste of your strawberry lemonade sheet cake. One fun way is to add other fruits. Raspberries or blueberries work well. They bring extra color and flavor. Just fold them in like you do with strawberries. If you want a more tart cake, add more lemon juice. This makes the cake bright and zesty. You can also add lemon zest for a stronger lemon flavor. Both options will give you a fun twist. If you need to make the cake gluten-free, use gluten-free flour. It works just like regular flour. You won't lose any taste or texture. For vegan options, swap eggs with flax eggs. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a few minutes until it thickens. Use plant-based butter instead of regular butter. These changes keep the cake delicious while fitting your diet. To keep your cake fresh, cool it completely first. Once it is cool, use the following steps to store it: - Wrap: Cover the cake with plastic wrap or aluminum foil. This prevents it from drying out. - Container: Place the wrapped cake in an airtight container. This will keep air out and maintain moisture. - Location: Store it at room temperature for up to three days. If you need it to last longer, refrigeration is best. Refrigeration can change the cake's texture. It may become a bit denser. If you choose to refrigerate, eat it within a week. Freezing your cake is a great option for later enjoyment. Here’s how to do it right: - Preparation: After cooling, cut the cake into squares or keep it whole. - Wrap: Wrap each piece tightly in plastic wrap. Then wrap it again in foil. - Label: Write the date on the foil. This helps you remember when you froze it. For the best taste, eat the cake within three months. - Refrigerate: Move the cake to the fridge for a few hours or overnight to thaw slowly. - Room Temperature: If you're in a hurry, let it sit at room temperature for about 30 minutes before serving. This method helps keep your cake moist and tasty. Enjoy your strawberry lemonade sheet cake whenever you like! Yes, you can use frozen strawberries. Just thaw them first. Pat them dry to remove excess moisture. This helps keep the cake from getting soggy. Fresh strawberries have a better taste, but frozen works if fresh is not available. The cake stays fresh for about 3 to 4 days. Store it in an airtight container at room temperature. You can also refrigerate it to prolong its life. If you want it to last longer, you can freeze it. You can make a quick buttermilk substitute. Mix ½ cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes. This will give you a similar taste and texture for your cake. Yes, you can make this cake ahead of time. Bake it and let it cool completely. Wrap it well in plastic wrap and store it. You can also freeze it for up to 3 months. Thaw it overnight in the fridge before serving. This blog post walked you through a simple and tasty strawberry cake recipe. We covered ingredients, preparation steps, and baking tips. You learned how to mix flavors and prevent overmixing with strawberries. We also explored flavor variations and storage tips for leftovers. Baking can be fun and rewarding. Try these steps and enjoy delicious results.

Strawberry Lemonade Sheet Cake

A refreshing and vibrant sheet cake infused with the flavors of strawberries and lemon.
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 cup granulated sugar
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.5 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 cup buttermilk
  • 0.5 cup fresh lemon juice
  • 1 lemon zest of
  • 1 cup fresh strawberries, hulled and diced

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan and line the bottom with parchment paper for easy removal.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
  • Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract, lemon juice, and lemon zest.
  • Gradually add the dry ingredient mixture to the butter mixture, alternating with the buttermilk, starting and ending with the flour mixture. Mix until just combined.
  • Gently fold in the diced strawberries, being careful not to overmix as this could break them down too much.
  • Pour the batter into the prepared baking pan, smoothing the top with a spatula. 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 a zingy glaze, mix together 1 cup powdered sugar with 2-3 tablespoons of lemon juice until smooth. Drizzle over the cooled cake before serving.

Notes

Cut the cake into squares and serve on a bright platter. Garnish each slice with a fresh strawberry and a twist of lemon zest for a vibrant look.
Keyword cake, dessert, lemonade, sheet cake, strawberry