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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Add milk and blend batter: Slowly beat in the warm milk until the batter is fully incorporated and smooth, being careful not to overmix.
- 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.
- Cool the cake: Remove the cake from the oven and allow it to cool completely in the pan on a wire rack before frosting.
- 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.
- Frost and decorate: Spread the strawberry cream cheese frosting evenly over the cooled cake. Decorate as desired. Allow the frosting to set before slicing.
- 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
