Strawberry Summer Sheet Cake
This strawberry summer sheet cake is the kind of dessert that works hardest when the fruit is at its ripest. The batter is simple and buttery, but the generous layer of berries on top is what makes the cake feel seasonal: the strawberries soften, sink slightly, and leave glossy red pockets across the surface.
A 9x13 pan keeps the cake easy to serve for picnics, birthdays, cookouts, or a casual dessert after dinner. The crumb stays tender without frosting, and the sugar sprinkled over the berries gives the top a delicate crackle while encouraging the fruit juices to thicken in the oven.
Use strawberries that smell sweet and are fully red, even if a few are a little soft. Halving them gives enough weight for them to settle into the cake while still leaving pieces large enough to taste like fruit rather than jam.
The cake can be served once it has cooled, but it is especially good after a few hours at room temperature. That short rest lets the berry juices settle into the crumb, so each square tastes more rounded and moist.
Nutrition (per serving)
Directions
-
1
Heat the oven to 350°F. Grease a 9x13-inch baking pan and line the bottom with parchment paper so the cake releases cleanly.
-
2
Beat the softened butter, 1 1/2 cups of the sugar, and the salt in a large bowl until pale and fluffy, about 3 minutes.
-
3
Beat in the egg, egg yolk, and vanilla until the mixture looks smooth and creamy.
-
4
Add the milk and mix on low speed until combined. The batter may look slightly broken at this point, which is fine.
-
5
Sprinkle the baking powder evenly over the batter and mix for 20 seconds, then scrape down the bowl.
-
6
Add the flour and stir just until no dry streaks remain. Spread the thick batter evenly into the prepared pan.
-
7
Arrange the strawberry halves cut side down over the batter, placing them close together so most of the surface is covered.
-
8
Sprinkle the remaining sugar over the strawberries and exposed batter.
-
9
Bake for 43 to 48 minutes, until the cake is golden at the edges and a toothpick inserted into a cake-only area comes out without wet batter.
-
10
Cool the cake in the pan on a rack, then cut into squares and serve plain or with lightly sweetened whipped cream.
Ingredients
- Unsalted Butter, softened:9 tbsp
- Granulated Sugar:1 2/3 cups
- Fine Sea Salt:3/4 tsp
- Large Egg:1
- Large Egg Yolk:1
- Vanilla Extract:1 1/2 tsp
- Whole Milk:3/4 cup
- Baking Powder:2 1/4 tsp
- All-Purpose Flour:2 1/4 cups
- Fresh Strawberries, hulled and halved:1 1/2 lb
- Lightly Sweetened Whipped Cream:as needed
Tips & Notes
- Choose ripe fresh strawberries rather than frozen berries for the best texture and the least excess liquid.
- If the kitchen is cool, keep the cake loosely covered at room temperature for up to 2 days.
- For cleaner slices, let the cake cool completely before cutting.
- A small amount of lemon zest can be rubbed into the topping sugar for a brighter flavor.
