Strawberry Birthday Sheet Cake w/ Sprinkles

5 from 1 vote

Strawberry Birthday Sheet Cake w/ Sprinkles

Celebrate in style with our luscious Strawberry Birthday Sheet Cake topped with a rainbow of sprinkles! This delightful dessert is the perfect combo of fluffy vanilla cake infused with strawberry preserves, crowned with a creamy strawberry frosting. Whether it's a special birthday or just a craving for something sweet, this cake is sure to bring joy to any occasion. Gluten-free, Vegan + Cupcake Option.

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Keyword: baked, birthday, birthday cake, cake, cakes, dessert, family-friendly, kid-friendly, sheet cake, strawberry, sweet

Servings: servings

Calories: 272kcal

Author: Shanika

Ingredients

STRAWBERRY SHEET CAKE:

3 cups organic all purpose flour (You can also use cake flour)
1 cup unsalted butter, softened at room temp. (That's 2 stick!)
1 tablespoon baking powder
½ teaspoon sea salt
1 ½ cups organic cane sugar
2 Tbsps strawberry preserves or jam
1 teaspoon vanilla extract
3 large eggs, at room temp.
¼ cup vegetable oil
1 cup dairy-free "buttermilk: milk + 1 tablespoon lemon juice or apple cider vinegar (See Notes for regular)
1 cup Rainbow sprinkles

STRAWBERRY CREAM CHEESE FROSTING:

4 cups organic powdered sugar, sifted
4 oz. organic cream cheese, softened at room temp.
½ cup unsalted butter, softened at room temp.
2 Tbsps strawberry preserves or jam
1-2 Tbsps Almond milk (You can also use regular cow's milk)

OPTIONAL TOPPINGS:

Rainbow sprinkles
Sliced fresh strawberries

US Customary - Metric

Instructions

TO MAKE STRAWBERRY SHEET CAKE:

Begin by preheating your oven to 350 degrees Fahrenheit. Lightly grease and line with parchment paper (with two sides hanging out) an 8-inch square pan (for a thicker cake) or a half sheet pan.
In a bowl, whisk together the flour, baking powder, and sea salt until combined. Set aside.
In a large bowl, beat together the sugar and unsalted butter, using a hand-mixer (or electric stand-mixer) on high speed, until fluffy and airy, about 2-3 minutes.
Reduce the speed to low and add in the eggs (one at a time), oil, and buttermilk, followed by the dry ingredients, mixing everything together until combined, smooth, and lump-free, about 2-3 minutes. DON'T OVERMIX!
Pour batter into prepared pan, spreading everything evenly.
Bake for 20-25 minutes, or until the center of the cake comes out clean when tested with a toothpick, cake tester, or knife. Also, the tops should bounce back once gently pressed.
Once done, remove the cake from the oven and let it cool for 25-30 minutes before carefully lifting it from the pan and unto a cooling rack to cool completely.

TO MAKE THE STRAWBERRY CREAM CHEESE FROSTING:

In a large bowl, add in the butter, softened cream cheese and beat using a hand-mixer on high speed, until light, pale, and smooth. Add in the lstrawberry preserves/jam and continue to mix until combined.
Add in the powdered sugar and milk until completely smooth, whipped, and fluffy, about 1-2 minutes. NOTE: If buttercream is too 'runny', add additional powdered sugar (1 tablespoon at a time); if too thick, add additional milk (1 tablespoon at a time).

ASSEMBLY:

Using a metal or rubber spatula, top cooled cake with buttercream frosting and evenly spread over the top until fully covered and smooth. Top with rainbow sprinkles, fresh strawberries, or whatever you like and wallah!
Cut into small or medium-sized squares and enjoy! NOTE: Larger squares makes around 12 servings versus smaller ones.
Bon Appetit!

Notes

STORAGE: Keep leftover cake tightly wrapped using plastic wrap and refrigerated for up to 5 days. To store frozen (frosted or unfrosted), simply tightly wrap and cover cake and freeze for up to 2-3 months. To serve, thaw in the refrigerator overnight and bring to room temperature.
STRAWBERRY CUPCAKES: This recipe yields about 30 cupcakes. Simply bake for 18-20 minutes instead, until centers come out clean.
PLANT-BASED BUTTERMILK: Add 1 cup of Almond milk (or your fave plant-based milk) + lemon juice or apple cider vinegar together, mixing, and letting it sit for 5-10 minutes, until it slightly thickens. For regular buttermilk, you can add together heavy cream or regular cow's milk + lemon juice or apple cider vinegar, mixing together. NOTE: For regular buttermilk, you may need an extra ½ cup to 1 cup depending on how thick it becomes.
FLOUR: If you don’t have cake flour, you can always just use all-purpose flour instead.
VEGAN OPTION: To make this cake vegan, simply omit the eggs and substitute the unsalted butter with vegan butter (softened); Apple Cider Vinegar (1 Tbsp) to be mixed in with the plant-based milk instead for 'buttermilk'; add ½ teaspoon baking soda to dry ingredients. Also, omit the cream cheese.
MAKE AHEAD: You can always bake this cake the night or day before and let it cool, tightly wrap, and refrigerate until ready to use. The buttercream frosting can also be made prior and tightly wrapped and stored in the fridge as well. When ready to serve, let cake sit at room temperature for 30 minutes to an hour, frost, and enjoy!

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