Strawberry Cream Sheet Cake

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Hi everyone! Happy happy Thursday! Here is the recipe for an easy strawberry sheet cake topped with a mascarpone cream frosting.

Let’s start with the recipe.


For the cake

1 1/4 cups of strawberries

2 3/4 cups all-purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1 3/4 cups granulated white sugar

3 ounce strawberry gelatin

1 cup butter, room temperature

4 eggs, room temperature

1 and 1/4 teaspoons vanilla extract

1 cup milk, room temperature

For the mascarpone cream frosting

1 1/4 cups heavy whipped cream

8 oz mascarpone cheese

1/2 cup powdered sugar

1 tsp clear vanilla extract


For the cake

1.- Preheat oven to 350 F. Grease and flour a 9×13 inch sheet pan (I used a Pyrex one).

2.- Blend your strawberries and then transfer to a small saucepan and bring it to a boil it. On very low heat reduce your strawberries for about 20 minutes. Cool completely. It will give you about 1/2 cup of strawberry puree.

3.- In a bowl mix flour, baking powder and salt. Set aside.

4.- In a bowl of a stand up mixer beat butter for 2 minutes. Then, add sugar and gelatin, mix until light and fluffy.

5.- Add eggs one by one. Add half of the dry ingredients, mix and add the milk. Add the other half of the dry ingredients. Finally add the cooled strawberry puree. Gently mix until all is combined.

6.- Pour batter into prepared pan. Bake for 35-40 minutes or until toothpick in the center comes out clean. Cool completely before frosting.

For the mascarpone cream frosting

1.- In a bowl of a stand up mixer add the heavy whipping cream, powdered sugar and vanilla extract and whip on high speed until soft peaks form.

2. Add the mascarpone cheese to the whipped cream and whip until stiff peaks form. Do not break the frosting.

Note: I always chill my bowl and whip before using them. Also, I always use cold cream cheese, i don’t use it room temperature.

Frost your cake and you can decorate with fresh strawberries or sprinkles!


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