This fresh Strawberry Cake is absolutely bursting with fresh berries. And the sheet cake is my go-to dessert for a potluck or picnic since you can make it up to one day ahead and serve it straight out of the fridge. Easy, fresh and delish for the win!
This post is sponsored by Nellie’s Free Range Eggs.
Strawberry Cake
This delicious dessert was the product of my need to bake for a potluck, yet having little time to bake on the day of the event, which is often the case when it comes to baking with kids in the house—our schedules are not always our own! In turn, this Strawberry Sheet Cake can be made ahead and hang out in the fridge, better yet, it’s even best served chilled.
I selected Nellie’s Free Range Eggs for this dessert to add moisture, richness, and protein. Additionally, since I know that they work with family farmers to produce high quality, free-range eggs, I can feel assured that I’m supporting hard working families with my purchase. Each time we spend time with our farmer friends here in Iowa, I’m reminded of just how slim the margin between success and failure really is for them, so I’m all for supporting companies that help to make sustainable farming viable!
Healthy Strawberry Cake
But back to this cake. The ingredients are straightforward and it’s naturally sweetened with honey or maple syrup. Plus, the fresh berries in the cake add both flavor and moisture, reducing the need for excess amounts of anything other than wholesome ingredients.
Ingredients in Strawberry Cake
To make this cake you’ll need:
- all-purpose flour
- oat flour
- baking powder
- baking soda
- salt
- unsalted butter
- plain whole milk yogurt
- diced strawberries
- honey or maple syrup
- Nellie’s Free Range Eggs
- vanilla extract
- Fresh strawberries, optional
How to Make Strawberry Cake Step-by-Step
This is a basic cake without any fancy ingredients or steps, and here’s a look at what’s involved in making the recipe.
- Gather your ingredients and prep the berries.
- Whisk up the eggs.
- Stir the rest of the ingredients into the eggs.
- Stir in the berries.
- Pour into a greased pan.
- Bake!
Effortless Strawberry Frosting
The strawberry cake is complemented by the Strawberry Frosting, which is made with a combination of cream cheese, butter, strawberry preserves, vanilla extract, fresh lemon, and optional powdered sugar. It’s extremely easy to mix it up and spread over the cooled cake.
TIP: Choose a strawberry jam that’s relatively smooth or try not to use large pieces of berries to ensure that the frosting is smooth and uniform throughout.
Can I make this cake gluten-free?
You can use cup for cup gluten-free flour blend instead of all-purpose flour in this recipe if you prefer. And use certified gluten-free oat flour too.
What’s the best way to make this cake ahead?
What’s the best way to make this cake ahead?This cake can be made the day before you plan to serve it. Let the cake cool completely in the pan place on a wire rack, then cover tightly with plastic wrap and place in the fridge. You can frost it ahead or just before serving, depending on your personal preference. If you plan to top it with berries, I recommend adding them as close to when you plan to serve it if possible.
We love this cake in the summer months when we want easy desserts to share with friends and hope that you do too!
Hello there! Is there a substitute for oat flour? Also, the nellies site has a different recipe for the frosting that doesn’t use cream cheese? Can you link yours?
The frosting should be: 1/4 cup unsalted butter and 8 ounces cream cheese softened to room temperature, 1 teaspoon vanilla extract, 1/2 cup seedless strawberry jam
1 tablespoon fresh lemon juice 1/2 cup powdered sugar, Fresh strawberries for garnish (optional). I think you could do all flour though I haven’t tested it that way. If you do that, test it for doneness a few minutes earlier to make sure it’s not overbaked.