Strawberry Poptart Sheet Cake Recipe

Introduction

This Strawberry Poptart Sheet Cake captures the sweet, nostalgic flavor of poptarts in a moist, tender cake. Infused with real freeze-dried strawberries and topped with a luscious strawberry cream cheese frosting, it’s a delightful treat perfect for any occasion.

Ingredients

• 2 cups freeze-dried strawberries
• 1 cup melted salted butter
• 1/3 cup plain Greek yogurt or sour cream
• 2 large eggs, at room temperature
• 3/4 cup granulated sugar
• 1 cup high-quality strawberry jam
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon salt
• 1/4 cup warm milk
• 2 ounces cream cheese, at room temperature
• 2 cups powdered sugar
• 2-3 tablespoons freeze-dried strawberry powder (divided)
• 1/4 cup hot milk, plus more as desired
• 1 teaspoon vanilla extract (for frosting)

Instructions

1. Step 1: Preheat the oven to 350°F. Line a 9×13 inch baking dish with parchment paper.
2. Step 2: In a blender or food processor, process the freeze-dried strawberries into a fine powder. Measure out 1/2 cup of this powder for the cake batter and set the rest aside for the frosting.
3. Step 3: In a large bowl, beat together the melted butter, Greek yogurt (or sour cream), eggs, granulated sugar, strawberry jam, and vanilla extract until smooth.
4. Step 4: Add the all-purpose flour, baking powder, baking soda, salt, and 1/2 cup strawberry powder. Mix until just combined, then slowly add the warm milk, beating gently until the batter is smooth.
5. Step 5: Pour the batter evenly into the prepared pan. Bake for 30 to 35 minutes, or until the cake’s surface is set and a toothpick inserted in the center comes out clean. Remove from the oven and let cool completely.
6. Step 6: For the frosting, beat together the cream cheese, powdered sugar, reserved strawberry powder (3-4 tablespoons), vanilla extract, and hot milk. Add more hot milk a little at a time to reach your desired spreading consistency.
7. Step 7: Spread the frosting evenly over the cooled cake. Decorate as desired, allow the frosting to set, then slice into squares and serve.

Tips & Variations

• Use high-quality strawberry jam for a richer strawberry flavor in the cake.
• If you don’t have freeze-dried strawberries, you can substitute with finely chopped fresh strawberries, but reduce milk slightly to keep the batter thick.
• For an extra pop, sprinkle some crushed freeze-dried strawberries on top of the frosting before it sets.
• To make it dairy-free, substitute Greek yogurt and cream cheese with vegan alternatives.

Storage

Store leftover cake in an airtight container in the refrigerator for up to 4 days. Before serving, let it come to room temperature for the best texture. You can gently reheat slices in the microwave for 10-15 seconds if preferred warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries can be used but will add moisture to the batter. Reduce the milk slightly to compensate and chop the strawberries finely to distribute evenly.

Is it possible to make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that measures 1:1 for flour. Be sure it contains xanthan gum or add some to help with texture.

Strawberry Poptart Sheet Cake Recipe

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★★★★★

4.5 from 107 reviews

• Author: Cleo
• Total Time: 50-55 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

This Strawberry Poptart Sheet Cake is a delightful twist on the classic poptart, transformed into a moist and flavorful sheet cake packed with real freeze-dried strawberry powder and topped with a creamy strawberry cream cheese frosting. Perfect for strawberry lovers, this cake combines the tartness of strawberries with a rich, buttery cake base and a dreamy frosting, making it an irresistible treat for any occasion.

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Ingredients

Scale 1x2x3x

Cake Ingredients

• 2 cups freeze dried strawberries
• 1 cup melted salted butter
• 1/3 cup plain Greek yogurt or sour cream
• 2 large eggs, at room temperature
• 3/4 cup granulated sugar
• 1 cup high-quality strawberry jam
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon salt
• 1/4 cup warm milk

Frosting Ingredients

• 2 ounces cream cheese, at room temperature
• 2 cups powdered sugar
• 2–3 tablespoons freeze dried strawberry powder
• 1/4 cup hot milk, plus more as desired
• 1 teaspoon vanilla extract

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Instructions

1. Prepare freeze-dried strawberry powder: Using a blender or food processor, grind the freeze-dried strawberries into a fine powder. Measure out 1/2 cup of this powder for the cake batter, reserving the remainder for the frosting.
2. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking dish with parchment paper to ensure easy removal and clean-up.
3. Mix wet ingredients: In a large mixing bowl, beat together the melted salted butter, Greek yogurt (or sour cream), eggs, granulated sugar, strawberry jam, and vanilla extract until well combined.
4. Combine dry ingredients and add to wet mixture: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and 1/2 cup of the strawberry powder. Gradually add this dry mix to the wet ingredients, stirring gently until just combined.
5. Add milk and blend batter: Slowly beat in the warm milk until the batter is fully incorporated and smooth, being careful not to overmix.
6. Bake the cake: Pour the batter into the prepared baking dish, spreading it evenly. Bake for 30 to 35 minutes or until the top is set, and the center is no longer wiggly. A toothpick inserted into the center should come out clean.
7. Cool the cake: Remove the cake from the oven and allow it to cool completely in the pan on a wire rack before frosting.
8. Prepare the frosting: In a mixing bowl, combine the cream cheese, powdered sugar, vanilla extract, and 3 to 4 tablespoons of the reserved freeze-dried strawberry powder. Gradually add hot milk, stirring continuously, until the frosting reaches your desired consistency. You may not need all the milk.
9. Frost and decorate: Spread the strawberry cream cheese frosting evenly over the cooled cake. Decorate as desired. Allow the frosting to set before slicing.
10. Serve: Cut the sheet cake into squares and enjoy your delicious strawberry poptart-inspired dessert!

Notes

• Freeze-dried strawberries can be found at specialty grocery stores or online; they provide concentrated strawberry flavor without added moisture.
• Room temperature eggs and cream cheese help achieve a smooth batter and frosting.
• If you prefer a tangier frosting, add a teaspoon of lemon juice to the cream cheese mixture.
• Storage: Keep any leftover cake refrigerated, covered tightly, for up to 4 days.
• For an extra decorative touch, sprinkle additional strawberry powder or freeze-dried strawberry pieces on top of the frosting.

• Prep Time: 20 minutes
• Cook Time: 30-35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Strawberry sheet cake, poptart cake, freeze-dried strawberries, strawberry frosting, summer cake, berry dessert