There's nothing quite like a strawberry lemonade sheet cake to brighten your day! This simple and sweet treat combines fresh strawberries and zesty lemon for a burst of flavor in every bite. In this guide, I'll walk you through easy steps to create a delicious dessert perfect for any occasion. Get ready to impress your friends and family with this delightful cake that’s sure to be a crowd-pleaser!
Why I Love This Recipe
- Bright and Refreshing Flavor: The combination of strawberries and lemon creates a delightful balance of sweet and tangy that’s perfect for any occasion.
- Easy to Make: This sheet cake is simple to prepare, with straightforward steps that make it perfect for bakers of all skill levels.
- Perfect for Gatherings: With its generous 12 servings, this cake is ideal for parties, picnics, or any celebration where you want to impress your guests.
- Beautiful Presentation: The vibrant colors of the strawberries and the glossy lemonade glaze make this cake a showstopper on any dessert table.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- Pinch of salt
Wet Ingredients
- 1 ½ cups granulated sugar
- ¾ cup unsalted butter, softened
- 4 large eggs
- 1 cup whole milk
- ¼ cup freshly squeezed lemon juice
- 1 teaspoon pure vanilla extract
- Zest of 2 lemons (about 2 tablespoons)
Add-ins
- 1 ½ cups fresh strawberries, hulled and chopped
- 1 cup powdered sugar (for glaze)
- 2-3 tablespoons fresh lemon juice (for glaze)
- 1 tablespoon strawberry puree
Step-by-Step Instructions
Preparing the Oven and Pan
- First, preheat your oven to 350°F (175°C).
- Next, grease a 9x13-inch baking sheet with butter. Lightly dust it with flour to help the cake come out easily.
Mixing the Batter
- In a medium bowl, combine the all-purpose flour, baking powder, and a pinch of salt. Use a sieve for even mixing.
- In a large bowl, cream the softened butter and granulated sugar with an electric mixer. Beat until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each. Then, stir in the vanilla extract, fresh lemon juice, and lemon zest.
- Slowly add the dry mixture to the wet ingredients, alternating with the room temperature milk. Start with the dry, then the milk, and finish with the dry. Mix until just combined.
Baking the Cake
- Gently fold in the finely chopped strawberries. Make sure they are evenly mixed without breaking them too much.
- Pour the batter into the prepared baking sheet. Smooth the top for even baking.
- Bake for 25-30 minutes. Check if it’s done by inserting a toothpick into the center. It should come out clean.
Tips & Tricks
Baking Tips
Using room temperature ingredients matters. It helps the butter mix well with sugar. This step makes the cake fluffy. Cold eggs and milk can lead to lumps. They do not blend as smoothly. Set eggs and milk out for about an hour.
Avoiding overmixing is key for a light cake. Once you add flour, mix just until combined. Overmixing creates a dense cake that is not soft. Gently fold in ingredients like strawberries. This keeps them intact and yummy.
Glaze Perfection
For the glaze, you want the right consistency. It should be thick but pourable. Start with two tablespoons of lemon juice. If it's too thick, add a little more juice. Aim for a smooth finish that drizzles nicely.
When drizzling, use a spoon or a whisk. Start from the center and let it flow outwards. This makes a lovely pattern on the cake. Let the glaze sit for a bit to set.
Presentation Suggestions
To enhance visual appeal, serve the cake on a nice platter. Add fresh lemon slices around the cake. Also, mint leaves can brighten the look.
For gatherings, cut the cake into even squares. Top each piece with fresh strawberry slices. This adds color and flavor. Your guests will love the sweet and tart combo!
Pro Tips
- Use Fresh Strawberries: For the best flavor and texture, opt for fresh strawberries rather than frozen. They will add a vibrant taste and moisture to the cake.
- Room Temperature Ingredients: Ensure all your ingredients are at room temperature, especially the eggs and milk, as this helps create a smoother batter and a more evenly baked cake.
- Don't Overmix: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can lead to a dense cake texture.
- Adjust Glaze Consistency: If your glaze is too thick, add more lemon juice a teaspoon at a time until you reach the desired drizzle-able consistency.
Variations
Flavor Additions
You can make this cake even better by adding other berries. Blueberries and raspberries work great. They bring new tastes and colors. You can also add more citrus flavors. Try lime or orange juice for a twist. This keeps the cake fresh and zesty.
Dietary Modifications
If you need a gluten-free cake, swap the all-purpose flour with a gluten-free mix. Many brands work well in baking. For a vegan option, use flax eggs instead of regular eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water for each egg. Also, replace the butter with coconut oil or a vegan butter. These changes keep the cake delicious while meeting your dietary needs.
Serving Alternatives
This cake pairs well with ice cream or whipped cream. A scoop of vanilla ice cream adds creaminess. You can also use whipped cream for a lighter touch. If you want to change things up, transform the sheet cake into cupcakes. Just pour the batter into cupcake liners and bake for about 18-20 minutes. These bite-sized treats are perfect for parties or picnics!
Storage Info
Storing Leftovers
To keep your Strawberry Lemonade Sheet Cake fresh, store it in an airtight container. This helps to keep moisture in and prevents it from drying out. If you have leftover cake, you can keep it at room temperature for up to two days. For longer storage, place it in the fridge. Just remember, refrigeration can make the cake a bit dense.
Freezing the Cake
You can freeze this cake if you have more than you can eat. First, let the cake cool completely. Wrap it tightly in plastic wrap and then place it in a freezer-safe bag. This keeps the cake fresh for up to three months. To thaw, move the cake to the fridge for a few hours or overnight. You can also leave it on the counter for a quicker thaw. Make sure to let it come to room temperature before serving to keep the flavor and texture just right.
Shelf Life
The shelf life of your Strawberry Lemonade Sheet Cake varies based on how you store it. If kept in an airtight container at room temperature, it stays fresh for about two days. In the fridge, it can last up to a week. Signs of spoilage include a dry texture, off smell, or mold. If you notice any of these, it’s best to toss it.
FAQs
What can I substitute for strawberries?
You can use other fruits in this cake. Blueberries, raspberries, or blackberries work well. They add a nice, fruity taste. You can also try diced peaches or even chopped apples. Just make sure to adjust the sweetness if you use tart fruit.
How long does it take for the cake to cool?
After baking, let the cake cool in the pan for about 10 minutes. Then, move it to a wire rack. It needs at least 30 minutes to cool completely before you glaze it. This helps the glaze stick better and keeps it from melting away.
Can I make this cake ahead of time?
Yes, you can prepare this cake ahead of time. Bake it one day before serving. Just store it in an airtight container after it cools. You can glaze it right before serving for the best look. If you want to prep even more, you can mix the dry ingredients and keep them sealed until you are ready to bake.
You learned how to make a delicious strawberry cake from scratch. We covered all the steps: from mixing dry and wet ingredients to baking and glazing. Baking tips will help you create a light texture. You can try different fruits or dietary modifications for unique flavors. Store your leftovers properly to enjoy longer. Remember, fun and creativity can make baking exciting. With these tips, you can impress friends and family with your cake skills. Let your baking journey begin and enjoy every bite!
