Vanilla Cake With Fresh Strawberry Frosting

Vanilla Cake With Fresh Strawberry Frosting

total time: 40 prep time: 5 cook time: 35

Soft, moist vanilla sheet cake topped with strawberry buttercream – you’ll love the flavor combo and pretty pink color of this vanilla cake with fresh strawberry frosting.



  • 2 and 1/2 cups cake flour, sifted (not self rising)
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter, softened to room temperature
  • 1 and 1/2 cups granulated sugar
  • 2 large eggs* (whole)
  • 2 egg whites* (discard the yolks)
  • 2 teaspoons vanilla extract
  • 1/4 cup sour cream*
  • 3/4 cup milk*


  • 12 oz fresh strawberries
  • 1 cup unsalted butter, softened to room temperature
  • 4-5 cups powdered sugar, sifted
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 tablespoon whipping cream, as needed



  1. Preheat the oven to 350F degrees. Grease and flour a 9×13 inch baking pan. Or line the bottom with parchment paper, and grease the sides.
  2. In a medium-sized bowl whisk together the flour, baking powder, baking soda and salt. Then set aside.
  3. Then in a second large bowl using a hand-held mixer on medium speed, beat the butter and sugar together until fluffy (about 2 minutes). Add in the 2 large eggs, 2 egg whites and vanilla extract and continue beating until combined (about 30-60 more seconds).
  4. Turn off the mixer and scrape down the sides of the bowl as needed. Then beat in the sour cream, followed by about 1/2 of the flour mixture. Finally, beat in the milk followed by the remaining flour mixture. Be careful not to over mix.
  5. Pour the batter into the prepared pan and bake for 30-35 minutes or until an inserted toothpick comes out clean. Allow the cake to cool fully before frosting.


  1. Core the strawberries to remove the white centers, then pulse in a food processor or blender until smooth. Then put the strawberry puree through a sieve to remove the seeds. You’ll likely need to press the mixture through using a spatula or spoon. You should end up with about 1 and 1/2 to 1 and 1/4 cups of strawberry puree
  2. Pour the strawberry puree into a medium-sized saucepan over low-medium heat. Heat the puree until it gently boils while stirring occasionally. Allow the mixture to boil gently for 10-15 minutes until it’s thick in consistency and dark red-ish pink in color. When the mixture is down boiling, You should have about 1/3 cup left. Put the reduced strawberry puree in the fridge or freezer to cool fully.
  3. To make the frosting, in a large bowl using an electric mixer on medium speed, beat the butter until fluffy. Then turn the mixer down to low speed and beat in 2 cups of the powdered sugar. Then turn off the mixer and add in 1/4 cup of the reduced strawberry puree (it must be cold when added), the vanilla and salt. Beat together on low speed. Then beat in an additional 2 cups of powdered sugar. Once combined, turn the mixer up to medium speed and beat for an additional 30 seconds. Beat in a little extra powdered sugar, and up to 1 tablespoon of cream as needed to get the desired consistency and sweetness level.
  4. Frost the cooled cake with the strawberry frosting, and optionally decorate each piece with half a strawberry.

*Ingredients should be room temperature before getting started.
**Leftovers can be stored in the fridge in an air-tight container for up to 3 days.

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