Strawberry Lemonade Sheet Cake

• 1 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• ½ cup milk
• 2 teaspoons vanilla extract
• ¼ cup fresh lemon juice
• 1 teaspoon lemon zest
• 1 cup fresh strawberry puree
• ½ cup powdered sugar

Steps

1. 1 Preheat oven to 350°F. Line a 9x13 inch baking pan with parchment paper.
2. 2 Whisk together flour, baking powder, and salt in a bowl.
3. 3 In a separate bowl, cream butter and sugar until light and fluffy.
4. 4 Add eggs, one at a time, beating well after each addition.
5. 5 Combine milk, vanilla, lemon juice, and lemon zest; add to the butter mixture alternately with the dry ingredients, mixing until just combined.
6. 6 Fold in strawberry puree until batter is evenly swirled with pink.
7. 7 Pour batter into prepared pan and smooth the top.
8. 8 Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
9. 9 Allow cake to cool completely in the pan.
10. 10 Whisk powdered sugar with any remaining strawberry puree to make glaze, then drizzle over the cooled cake.

Equipment

• 9x13 inch baking pan
• hand mixer
• parchment paper

Variations

• Add a layer of lemon curd for extra tang.
• Top with fresh strawberries before glazing.

Substitutions

• Substitute almond milk for a dairy-free option.
• Use lemon extract if fresh lemon isn't available.

Pairings

• Perfect for brunches or summer picnics.
• Serve alongside fresh fruit and scones.

Nutrition

Tips

• Use fresh strawberries for the best flavor.
• For an even pinker cake, add a few drops of pink food coloring to the batter.

Storage

Store in an airtight container at room temperature for up to 3 days. Reheat slices in a microwave for 10-15 seconds if desired.

Freezing: Freezes well for up to 2 months. Thaw at room temperature, wrapped in foil, for best results.

Serving Suggestions

• Serve with a scoop of vanilla ice cream.
• Pair with a refreshing glass of strawberry lemonade.

FAQ