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Strawberry Sheet Cake
Rocco Fuhrman

Strawberry Sheet Cake

A simple yet utterly delicious Strawberry Sheet Cake bursting with fresh strawberry flavor. This light dessert is perfect for any gathering or as a delightful weeknight surprise, designed for busy parents seeking healthier baking options.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups fresh strawberries, hulled and finely diced
  • 1 ¾ cups whole wheat pastry flour or gluten-free baking blend
  • 1 cup erythritol/stevia blend or other low-glycemic sweetener
  • ½ cup unsweetened almond milk or dairy-free milk
  • ½ cup plain unsweetened Greek yogurt or dairy-free coconut yogurt
  • ¼ cup melted coconut oil or light olive oil
  • 2 large eggs, at room temperature
  • 1 tablespoon vanilla extract (pure, not imitation)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • Zest of 1 small lemon (optional)
  • 1 cup powdered erythritol or powdered monk fruit blend (for glaze)
  • 2 tablespoons fresh lemon juice (for glaze)
  • 1-2 tablespoons unsweetened almond milk (for glaze)
  • 1 tablespoon finely mashed fresh strawberries (for glaze)

Method
 

  1. Preheat your oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper.
  2. In a large mixing bowl, whisk together melted coconut oil, sweetener, eggs, Greek yogurt, almond milk, and vanilla extract until smooth. Stir in lemon zest if using.
  3. In a separate bowl, whisk together flour, baking powder, baking soda, and salt until well combined.
  4. Gradually add the dry mixture to the wet mixture, mixing just until combined.
  5. Gently fold in diced strawberries.
  6. Pour the batter into the prepared pan and bake for 25-30 minutes until a toothpick comes out clean.
  7. Let the cake cool in the pan for 15-20 minutes before transferring to a wire rack to cool completely.
  8. Prepare the glaze by whisking together powdered sweetener, mashed strawberries, and lemon juice, adjusting with almond milk to achieve desired consistency.
  9. Once the cake is cool, drizzle the glaze over the top and garnish with extra strawberries if desired.

Notes

Ensure strawberries are fresh for best flavor. Store leftovers in the fridge for up to 3-4 days.