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Strawberry Sheet Cake

Strawberry Sheet Cake

This vibrant Strawberry Sheet Cake combines a tender, moist crumb with the punchy sweetness of seasonal berries. It offers a stunning pink hue without artificial dyes, making it perfect for eco-conscious celebrations.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 servings servings
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 2 pounds fresh strawberries
  • 2 cups organic all-purpose flour
  • 1 cup cane sugar
  • 1 cup vegan buttermilk
  • 1/2 cup coconut oil
  • 1/2 cup aquafaba
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla bean paste
  • 1/2 teaspoon sea salt
  • 1/4 cup freeze-dried strawberries

Method
 

  1. Prepare the Strawberry Reduction: Blend fresh strawberries until smooth, pour into a saucepan, and simmer over medium-low heat until reduced by half.
  2. Preheat and Prep: Preheat oven to 350°F (175°C). Line the baking sheet with parchment paper and grease the sides.
  3. Mix Dry Ingredients: Sift flour, baking powder, baking soda, and sea salt into a large bowl.
  4. Combine Wet Ingredients: In another bowl, whisk sugar, melted coconut oil, vegan buttermilk, vanilla, and cooled strawberry reduction. Incorporate aquafaba until frothy.
  5. Merge the Batters: Fold dry ingredients into the wet mixture until no flour streaks remain.
  6. Bake the Cake: Pour batter into the prepared pan, smooth the top, and bake for 22-25 minutes.
  7. Cool Completely: Let the cake cool in the pan on a wire rack.
  8. Whip the Frosting: Beat vegan butter with powdered sugar, vanilla, and ground freeze-dried strawberries. Add a tablespoon of strawberry reduction.
  9. Decorate: Frost the cooled cake and top with fresh strawberries.

Notes

Ensure ingredients are at room temperature. Do not skip the strawberry reduction process. Use a kitchen scale for precise measurements.