This Vanilla Sheet Cake with Strawberry Glaze recipe is perfect for 10 servings. The cake is made by creaming butter and sugar, then mixing in eggs, vanilla, flour, baking powder, and yogurt for a moist, fluffy texture.
Fresh strawberries are folded into the batter for extra flavor. After baking, the cake is topped with a homemade strawberry glaze made by simmering chopped strawberries with sugar, butter, milk, and lemon juice.
The glaze thickens with powdered sugar and is drizzled over the cooled cake..
In this blog post, I’ll guide you through a step-by-step Vanilla Sheet Cake with Strawberry Glaze that yields a soft, moist cake with a sweet, tangy strawberry topping. Let’s dive right into the details!
How To Prepare Vanilla Sheet Cake With Strawberry Glaze?
Recipe Overview
Preparation time: 20 minutes
Cooking time: 35 minutes
Total time: 55minutes
Course: Dessert
Calories: 320
Cuisine: American
Yield: 10 servings
Kitchen Utensils You’ll Need
- 9×13-inch baking dish (or sheet pan)
- Mixing bowls (medium and large)
- Electric hand mixer or stand mixer (optional, but makes the job easier)
- Measuring cups and spoons
- Rubber spatula (for scraping and mixing)
- Whisk (for mixing the glaze)
- Cooling rack (optional, for cooling the cake)
Ingredients
For the Cake:
- 2 1/2 cups all-purpose flour (spooned and leveled)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 2 large eggs (room temperature)
- 1/2 teaspoon salt
- 1 cup unsalted butter (softened)
- 1 1/2 cups granulated sugar
- 4 large eggs (room temperature)
- 1 tablespoon pure vanilla extract
- 1 cup whole milk (room temperature)
- 1/2 cup plain fat-free Greek yogurt (room temperature)
- 1 cup fresh strawberries (sliced)
For the Strawberry Glaze:
- 1 cup fresh strawberries (hulled and chopped)
- 1/4 cup granulated sugar
- 1 cup unsalted butter (cubed)
- 1/2 cup evaporated milk (or whole milk)
- 1 tablespoon lemon juice
- 1/2 cup powdered sugar (to thicken)
Instructions
1. Prepare the oven:
Preheat the oven to 350°F (175°C). Grease a 9×13-inch sheet pan or line it with parchment paper.
2. Mix dry ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream the butter and sugar:
In a large bowl, beat the softened butter and granulated sugar with a hand mixer or stand mixer on medium speed until light and fluffy, about 3 minutes.
4. Add eggs:
Beat in the 2 large eggs one at a time, mixing well after each addition. Then, add the 4 large eggs, one at a time, and continue to beat until the mixture is smooth and creamy.
5. Add vanilla and yogurt:
Stir in the vanilla extract and Greek yogurt. Mix until well combined.
6. Alternate wet and dry ingredients:
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined—don’t overmix.
7. Fold in strawberries:
Gently fold the sliced strawberries into the batter, ensuring they’re evenly distributed.
8. Bake:
Pour the batter into the prepared sheet pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Make the glaze:
While the cake is baking, make the strawberry glaze. In a saucepan, combine the chopped strawberries and granulated sugar. Cook over medium heat for about 5-7 minutes until the strawberries release their juices and soften. Strain the mixture through a fine sieve, discarding the solids.
10. Finish the glaze:
In the same saucepan, melt the butter over medium heat. Add the strawberry juice, evaporated milk, lemon juice, and powdered sugar. Stir until the glaze is smooth and slightly thickened, about 3-5 minutes. Allow the glaze to cool slightly.
Special Note
While the strawberry glaze adds a lovely pop of color and flavor to this cake, feel free to experiment with other fruit glazes if strawberries aren’t in season.
Raspberry, blueberry, or even peach glaze can work wonderfully as a topping for this vanilla sheet cake. Just be sure to adjust the sweetness based on the fruit you’re using. The beauty of this recipe lies in its versatility!
Authentic Flavor Enhancements
1. Add a Touch of Almond Extract: If you want a slightly more complex flavor, try adding 1/2 teaspoon of almond extract to the cake batter along with the vanilla extract.
2. Infuse the Glaze: Add a sprig of fresh mint to the strawberry glaze while it simmers. Remove before pouring over the cake for a hint of refreshing flavor.
3. Zest Some Citrus: For a bright, zesty kick, add lemon or orange zest to the cake batter or the glaze. It pairs beautifully with the strawberry flavor.
4. Roast the Strawberries: Roast the fresh strawberries in the oven at 350°F for 10-15 minutes before adding them to the glaze. Roasting concentrates the flavors and adds depth.
5. Top with Fresh Whipped Cream: For an extra layer of indulgence, top the glazed cake with a dollop of freshly whipped cream or sweetened mascarpone cheese.
Hot Tips For Perfecting The Cake And Glaze
1. Room Temperature Ingredients: Make sure your butter, eggs, milk, and yogurt are all at room temperature before you start. This helps the ingredients blend together smoothly, ensuring a light, fluffy cake.
2. Sift the Dry Ingredients: Sifting the flour, baking powder, and baking soda together can help prevent clumps and ensure an even rise, leading to a smoother texture in the cake.
3. Don’t Overmix: Once you add the dry ingredients to the wet mixture, mix just until combined. Overmixing can lead to a dense, tough cake.
4. Use Fresh Strawberries: For the glaze, fresh strawberries will give the best flavor. If you use frozen, be sure to thaw and drain them thoroughly to avoid excess moisture.
5. Cool Completely Before Glazing: Let the cake cool fully before adding the glaze. This prevents the glaze from melting into the cake and keeps it intact as a glossy, sweet topping.
FAQs Vanilla Sheet Cake with Strawberry Glaze
1. Can I make the cake ahead of time?
Yes, the cake can be baked a day in advance. Allow it to cool completely, then cover it tightly with plastic wrap and store at room temperature. Add the glaze right before serving.
2. Can I substitute the Greek yogurt?
Yes, you can substitute the Greek yogurt with sour cream or buttermilk for a slightly different texture and flavor, though the Greek yogurt adds a nice richness.
3. Can I use frozen strawberries for the glaze?
Yes, you can use frozen strawberries for the glaze, but fresh strawberries will give the best flavor and texture. If using frozen, make sure to thaw and drain them well to avoid excess liquid.
4. How can I make the cake dairy-free?
To make the cake dairy-free, substitute the butter with a plant-based butter or oil, and use almond milk or another non-dairy milk in place of the whole milk. For the yogurt, use a dairy-free yogurt alternative.
5. Can I add frosting instead of glaze?
Yes! If you prefer frosting over glaze, you can top the cake with buttercream frosting or whipped cream instead. Just keep in mind that the texture and sweetness will differ from the glaze.
Conclusion
I hope you enjoy making this Vanilla Sheet Cake with Strawberry Glaze as much as I do! It’s the perfect balance of sweetness and freshness, and its simplicity makes it a great go-to dessert for any occasion.
The homemade strawberry glaze adds a tangy-sweet touch, making each bite even more enjoyable. Easy to prepare and visually appealing, this cake is ideal for serving a crowd.
Whether for a celebration or a simple treat, it’s a dessert that will impress and satisfy. With its balanced flavors and simple ingredients, this Vanilla Sheet Cake with Strawberry Glaze is sure to become a favorite in your baking repertoire.
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Vanilla Sheet Cake With Strawberry Glaze
Equipment
- 9×13-inch baking dish (or sheet pan)
- Mixing bowls (medium and large)
- Electric hand mixer or stand mixer (optional, but makes the job easier)
- Measuring cups and spoons
- Rubber spatula (for scraping and mixing)
- Whisk (for mixing the glaze)
- Cooling rack (optional, for cooling the cake)
Ingredients
For the Cake:
- 2 1/2 cups all-purpose flour spooned and leveled
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 2 large eggs room temperature
- 1/2 teaspoon salt
- 1 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 4 large eggs room temperature
- 1 tablespoon pure vanilla extract
- 1 cup whole milk room temperature
- 1/2 cup plain fat-free Greek yogurt room temperature
- 1 cup fresh strawberries sliced
For the Strawberry Glaze:
- 1 cup fresh strawberries hulled and chopped
- 1/4 cup granulated sugar
- 1 cup unsalted butter cubed
- 1/2 cup evaporated milk or whole milk
- 1 tablespoon lemon juice
- 1/2 cup powdered sugar to thicken
Instructions
Prepare the oven:
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch sheet pan or line it with parchment paper.
Mix dry ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream the butter and sugar:
- In a large bowl, beat the softened butter and granulated sugar with a hand mixer or stand mixer on medium speed until light and fluffy, about 3 minutes.
Add eggs:
- Beat in the 2 large eggs one at a time, mixing well after each addition. Then, add the 4 large eggs, one at a time, and continue to beat until the mixture is smooth and creamy.
Add vanilla and yogurt:
- Stir in the vanilla extract and Greek yogurt. Mix until well combined.
Alternate wet and dry ingredients:
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined—don’t overmix.
Fold in strawberries:
- Gently fold the sliced strawberries into the batter, ensuring they’re evenly distributed.
Bake:
- Pour the batter into the prepared sheet pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Make the glaze:
- While the cake is baking, make the strawberry glaze. In a saucepan, combine the chopped strawberries and granulated sugar. Cook over medium heat for about 5-7 minutes until the strawberries release their juices and soften. Strain the mixture through a fine sieve, discarding the solids.
Finish the glaze:
- In the same saucepan, melt the butter over medium heat. Add the strawberry juice, evaporated milk, lemon juice, and powdered sugar. Stir until the glaze is smooth and slightly thickened, about 3-5 minutes. Allow the glaze to cool slightly.