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. The Strawberry Frosting seals the delicious deal.
Preheat the oven to 350 degrees F. Grease a 9x13-inch baking pan.
Add the berries to a blender and blend into a puree. Measure out 1 cup.
Add the strawberry puree to a large bowl with the eggs, melted butter, and vanilla.
Add the flour, sugar, baking powder, baking soda, salt, and lemon zest. Gently fold the batter together.
Add the batter to the prepared cake pan, spreading evenly over the top.
Bake for 18-22 minutes, or until a toothpick inserted in the center of the cake comes out clean, the edges are lightly golden brown and the center is set. Let pan cool fully on a wire rack.
Spread Strawberry Cream Cheese Frosting over cooled cake. Top with fresh berries if desired to serve.
Video
Notes
Store frosted cake fully covered in the fridge for up to 24 hours before serving. Let sit at room temperature for about 30 minutes before serving. Store any leftovers in an airtight container in the fridge for up to 3 days.