Vanilla Sheet Cake With Strawberry Glaze
Vanilla sheet cake is light and fluffy, made with simple ingredients like flour, sugar, eggs, and vanilla. Topped with a sweet, tangy strawberry glaze, it adds a fruity twist to the classic dessert. Perfect for gatherings, it's easy to make and delivers a deliciously fresh flavor.
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.
Notes
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!