Strawberry Sheet Cake

The strawberry sheet cake enchants with its combination of juicy sponge cake base, creamy vanilla-pudding-sour cream layer, and fresh, aromatic strawberries. This simple recipe without a baking frame is the perfect companion for coffee tables during strawberry season and is guaranteed to make everyone rave.

When I prepared this strawberry cake for my family for the first time, everyone was completely thrilled. Even my mother-in-law, who is otherwise rather critical of desserts, asked for the recipe. The fruity sweetness of the strawberries harmonizes perfectly with the slight acidity of the sour cream and the fluffy base.

Central Ingredients

• Eggs: Provide a light dough and nice binding, enclosing air and giving the cake its fluffy consistency
• Butter: Gives the dough flavor and moisture, keeping the cake juicy and preventing it from drying out
• Pudding powder: Forms the basis for the creamy middle layer and provides a wonderful vanilla flavor
• Sour cream: Gives the pudding cream a pleasant freshness and slight acidity that wonderfully contrasts with the sweet strawberries
• Strawberries: The main stars of the cake with their unmistakable aroma and fruity sweetness
• Cake glaze: Fixes the strawberries and provides a glossy finish that keeps the cake fresh longer

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Detailed Preparation

Prepare Cake Base:

Preheat the oven to 170 degrees Celsius (340°F) fan so it has the right temperature when the dough is ready. Line a baking sheet measuring 40 x 30 cm (16 x 12 inches) with parchment paper so that it fits well on all sides. Place the eggs in a large mixing bowl and beat with the sugar and vanilla sugar using a hand mixer on highest speed for at least 5 minutes until the mixture is pale yellow and very voluminous. This is crucial for a light dough.

Finish Dough:

In a separate bowl, mix the flour with the baking powder and briefly sift to avoid lumps. Cut the butter into small cubes so it's easier to process. Now alternately fold the flour mixture and butter cubes into the egg mixture, working carefully with a dough scraper or large spoon to avoid losing the incorporated air. Spread the finished dough evenly on the prepared baking sheet, making sure it has the same height everywhere.

Bake and Prepare:

Bake the dough for about 15 minutes in the preheated oven. Test for doneness with a wooden stick – it should remain dry when inserted into the dough. Remove the finished cake from the oven and let it cool completely on a cake rack. For a particularly even surface, you can carefully turn the cooled cake over so that the top is nice and level later.

Prepare Pudding Cream:

In a bowl, mix the pudding powder with the sugar and vanilla sugar. Add about 12 tablespoons of cold milk and stir thoroughly with a whisk until all lumps are gone. Bring the remaining milk to a boil in a large pot. As soon as it boils, remove the pot from the heat and pour in the mixed pudding mixture while stirring constantly. Return the pot to the heat and simmer the mixture while stirring constantly for about 30 seconds until the pudding thickens.

Incorporate Sour Cream:

Add the sour cream to the pudding and stir carefully until a homogeneous mass forms. Bring the mixture to a boil again for about 30 seconds so it gets the right consistency. Let the finished pudding cool slightly, stirring occasionally to prevent skin formation. The pudding cream should not be too hot when it goes on the cake, but also not too cold, as it would then be difficult to spread.

Prepare Strawberries:

Wash the strawberries thoroughly under running water and carefully drain them on paper towels. Remove the green stems and cut the fruits in half or quarters depending on their size. Set the prepared strawberries aside briefly while the pudding cream is spread on the cake.

Assemble Cake:

Spread the slightly cooled pudding cream evenly on the cake base, leaving a thin edge around the sheet. Arrange the prepared strawberry halves with the cut surface down side by side on the pudding layer. Work from the outside in to get an even pattern.

Prepare Cake Glaze:

Prepare the cake glaze packets according to package instructions with water and sugar in a pot and bring to a brief boil. Carefully pour the still liquid glaze from the center of the cake over the strawberries so that all fruits are evenly covered. Make sure the glaze is not too hot so the pudding layer doesn't melt.

I always prefer particularly aromatic strawberries from regional cultivation for this cake. When I once prepared it with freshly picked strawberries from the strawberry field, the taste was simply unbeatable. My children especially like to help with arranging the strawberries – it's almost like putting together a puzzle!

Spring-Fresh Variations

This strawberry cake is not only a treat for the palate but also for the eye. The bright red strawberries on the creamy pudding layer make the cake a real eye-catcher on any cake buffet. Especially during strawberry season from May to July, it's a perfect way to process the fresh, juicy fruits and bring out their flavors to full effect.

Service Ideas

This sheet cake can be wonderfully served for various occasions:

1. With afternoon coffee with a scoop of vanilla ice cream
2. As a sweet ending to a summer brunch in the garden
3. On a cake buffet at family celebrations or garden parties
4. As a contribution to a picnic in the countryside

Flavor Worlds

The basic recipe can be creatively modified:

1. Instead of pure strawberries, you can use a mixture of different berries
2. For a chocolatey note, add some cocoa to the dough
3. Refine the sour cream with a splash of lemon juice or some lemon zest
4. For more crunch, sprinkle chopped pistachios or almond flakes over the strawberries

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Storage Tips

The finished strawberry cake keeps in the refrigerator for about 2-3 days. It's best to store it in a sealable cake box or cover it well with plastic wrap. The cake glaze prevents the strawberries from spoiling quickly, but the cake should still be stored cool. This cake is not suitable for freezing, as the strawberries and pudding would change their consistency when thawed.

After years of experience with this recipe, I can only say that this strawberry sheet cake is a true classic that never goes out of style. The combination of buttery base, creamy pudding-sour cream layer, and fresh strawberries is simply unbeatable and puts a smile on everyone's face. Try it and see for yourself – your guests will be delighted!

Frequently Asked Questions

→ Can I use frozen strawberries?

Fresh strawberries are better suited as frozen ones release a lot of water when thawed. If you only have frozen ones, thaw them well beforehand and pat them dry.

→ How long does the cake keep?

Well covered in the refrigerator, the cake keeps for about 2-3 days. The freshness of the strawberries determines the shelf life.

→ Can I use other fruits?

Yes, you can also use raspberries, currants or a mixture of different berries. Peaches or apricots also taste delicious.

→ Why does the cake need to cool for so long?

The cooling time is important for the cake glaze to set and the pudding to cool completely. This makes the cake easier to cut later.

→ Do I need to flip the cake?

Flipping is optional and ensures a particularly even surface. However, the cake tastes excellent even without flipping.

→ Can I freeze the cake?

The base freezes well, but the finished cake with pudding and strawberries is not suitable for freezing as the consistency suffers.