Strawberry Texas Sheet Cake topped with fresh Strawberries is a perfect dessert recipe to feed the crowd. This Strawberry Sheet Cake is moist and soft with a creamy frosting on top. Its very easy to make and can be stored for a long time.
Preheat the oven to 375°F and line a 9x13" baking dish with parchment paper. Combine all the ingredients to make the cake batter in a large mixing bowl using a spatula. Fold until combined. Finally, fold in the chopped Strawberries just until combined.
Pour this cake batter in the lined baking dish. Tap it on the counter to get rid of any air bubbles. Bake in the 375F preheated oven for 35-40 minutes or until a skewer inserted in the centre comes out clean.
Beat Heavy Cream in a large mixing bowl until you get stiff peaks. Blend a few strawberries in a blender to make Strawberry puree. Combine the whipped Cream and Strawberry Puree until combined. Spread this over the baked cake.
Top the cake with freshly chopped Strawberries and Lemon Zest. Cut into squares and serve.
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Notes
If you're using boxed cake mix, then use 16oz boxed cake mix for this size of sheet pan. Also, if you're using cake mix, skip using AP Flour, Baking Soda and Baking Powder. Rest all the ingredients will remain the same.
Nutrition
Nutrition Facts
Strawberry Texas Sheet Cake
Amount Per Serving
Calories 294Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 4g25%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 44mg15%
Sodium 122mg5%
Potassium 108mg3%
Carbohydrates 41g14%
Fiber 1g4%
Sugar 28g31%
Protein 3g6%
Vitamin A 261IU5%
Vitamin C 11mg13%
Calcium 62mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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