A Vanilla Sheet Cake with Strawberry Glaze is the perfect dessert to bring a touch of sweetness and elegance to any occasion.
With its soft, moist vanilla base and a vibrant, tangy strawberry glaze, it combines the comfort of a classic sheet cake with the bright and fresh flavors of ripe strawberries.
The beauty of a sheet cake lies in its simplicity and ease of preparation, making it an ideal choice for both novice bakers and experienced ones looking for a no-fuss dessert that’s as delicious as it is stunning.
The vanilla cake itself is airy and tender, while the strawberry glaze offers a sweet yet slightly tart contrast, creating a perfect balance that’s irresistible.
In today’s post, I’m going to walk you through how to make this delicious Vanilla Sheet Cake with Strawberry Glaze, from start to finish.
Whether you’re a baking newbie or an experienced home baker, I’ll break everything down step by step. Let’s dive in!
How To Prepare Vanilla Sheet Cake With Strawberry Glaze?
Recipe Overview
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Course: Dessert
Calories: 280 kcal
Cuisine: American
Yield: 12 servings
Kitchen Utensils
Before we get into the recipe, let’s make sure you have all the tools you need:
- 9×13 inch baking dish (sheet pan)
- Electric mixer (optional but makes life easier)
- Mixing bowls (large and medium)
- Whisk and spatula
- Cooling rack (optional, but helpful for even cooling)
- Saucepan (for the glaze)
- Sifter or fine mesh strainer (for powdered sugar)
Ingredients
For The Cake
- 3 ¾ cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 ½ cups unsalted butter, softened
- 2 ⅓ cups granulated sugar
- 5 large eggs
- 1 teaspoon almond extract
- 3 large egg yolks
- 2 ½ cups (590 grams) well-shaken buttermilk (whole or low-fat)
- 2 ½ teaspoons vanilla extract
For Strawberry Glaze:
- 1 ½ cups fresh strawberries, hulled and chopped
- 2 ¼ cups powdered sugar
- 1 cup (226 grams) unsalted butter, cubed
- ½ cup (120 grams) evaporated milk (or whole milk)
- 3 tablespoons lemon juice (freshly squeezed is best)
- 1 ½ teaspoons vanilla extract
- Pinch of salt
Instructions
1. Preheat and prepare pan:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and line it with parchment paper for easy removal of the cake later.
2. Mix dry ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream butter and sugar:
In a separate large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy (about 3-5 minutes) using an electric mixer.
4. Add eggs and extracts:
Add the eggs, one at a time, beating well after each addition. Then beat in the almond extract, egg yolks, and vanilla extract until fully combined.
5. Alternate adding buttermilk and dry ingredients:
With the mixer on low speed, gradually add half of the dry ingredients to the wet mixture, followed by half of the buttermilk. Mix until just combined. Then add the remaining dry ingredients and buttermilk, mixing gently until smooth.
6. Bake the cake:
Pour the batter into your prepared baking pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool the cake:
Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
8. Make the strawberry glaze:
While the cake cools, combine the chopped strawberries and powdered sugar in a blender or food processor and pulse until smooth.
9. Cook the glaze:
In a medium saucepan, melt the butter over medium heat. Add the strawberry mixture, evaporated milk, lemon juice, vanilla extract, and a pinch of salt. Stir well and bring to a simmer. Let it cook for 4-5 minutes until it thickens slightly.
10. Glaze the cake:
Once the cake has cooled completely, pour the warm strawberry glaze over the top of the cake. Spread it evenly with a spatula. Let the glaze set for a few minutes before serving.
Enjoy your delicious Vanilla Sheet Cake with Strawberry Glaze! It’s perfect for sharing with friends and family.
How To Make With More Delicious
1. Add Fresh Berries: Top the cake with fresh strawberries, raspberries, or blueberries for extra flavor and color. The combination of textures enhances the overall taste.
2. Use Buttermilk: Substitute regular milk with buttermilk in the cake batter for a tangy, tender crumb and a richer flavor.
3. Infuse the Glaze with Mint: Add a touch of fresh mint to the strawberry glaze for a refreshing, aromatic twist that complements the sweetness.
4. Mix in Almond Extract: Add a teaspoon of almond extract to the cake batter for a subtle, nutty depth that pairs wonderfully with vanilla and strawberry.
5. Serve with Whipped Cream: Serve each slice with a dollop of freshly whipped cream or a scoop of vanilla ice cream to make the dessert even more indulgent.
Best Variations To Try
➤ Chocolate Strawberry Cake: Add ¼ cup of cocoa powder to the cake batter for a chocolate twist. Pair it with the strawberry glaze for a delicious chocolate-strawberry combo.
➤ Lemon Glaze: Replace the strawberry glaze with a tangy lemon glaze. Mix powdered sugar with fresh lemon juice for a bright citrus flavor.
➤ Coconut Flakes: Add shredded coconut to the batter for a tropical twist. It complements both the vanilla cake and strawberry glaze beautifully.
➤ Vanilla Cream Cheese Glaze: Mix cream cheese, powdered sugar, and a splash of vanilla extract for a richer, creamier topping instead of the strawberry glaze.
➤ Peach Glaze: Swap the strawberries for ripe peaches to make a peach glaze, perfect for a summer version of this cake. Simply cook down fresh or frozen peaches with sugar for a syrupy glaze.
Storing Information
To store your Vanilla Sheet Cake with Strawberry Glaze, cover the cake tightly with plastic wrap or store it in an airtight container to keep it fresh.
If you have leftover glazed cake, it’s best to refrigerate it, where it will stay good for up to 3-4 days. For longer storage, you can freeze the cake (without the glaze) by wrapping it tightly in plastic wrap and aluminum foil.
When ready to serve, let it thaw at room temperature and then add the glaze before enjoying.
Conclusion
This Vanilla Sheet Cake with Strawberry Glaze is the epitome of a crowd-pleasing dessert that combines classic flavors with a refreshing twist.
The cake itself is incredibly moist, thanks to the rich butter and the balance of dry and wet ingredients, and the vanilla flavor is pure and aromatic.
The strawberry glaze provides a fresh, tangy contrast, and its vibrant color makes the cake visually stunning.
It’s a great dessert to bake for a special celebration or simply to enjoy with loved ones over a cozy weekend.
If you’re looking for a simple yet elegant dessert that can satisfy your sweet tooth and impress your guests, this Vanilla Sheet Cake with Strawberry Glaze is the perfect choice.
It’s a beautiful, easy-to-make treat that will undoubtedly become a staple in your dessert repertoire!
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Vanilla Sheet Cake With Strawberry Glaze
Equipment
- 9×13 inch baking dish (sheet pan)
- Electric mixer (optional but makes life easier)
- Mixing bowls (large and medium)
- Whisk and spatula
- Cooling rack (optional, but helpful for even cooling)
- Saucepan (for the glaze)
- Sifter or fine mesh strainer (for powdered sugar)
Ingredients
For The Cake
- 3 ¾ cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 ½ cups unsalted butter softened
- 2 ⅓ cups granulated sugar
- 5 large eggs
- 1 teaspoon almond extract
- 3 large egg yolks
- 2 ½ cups 590 grams well-shaken buttermilk (whole or low-fat)
- 2 ½ teaspoons vanilla extract
For Strawberry Glaze:
- 1 ½ cups fresh strawberries hulled and chopped
- 2 ¼ cups powdered sugar
- 1 cup 226 grams unsalted butter, cubed
- ½ cup 120 grams evaporated milk (or whole milk)
- 3 tablespoons lemon juice freshly squeezed is best
- 1 ½ teaspoons vanilla extract
- Pinch of salt
Instructions
Preheat and prepare pan:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and line it with parchment paper for easy removal of the cake later.
Mix dry ingredients:
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream butter and sugar:
- In a separate large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy (about 3-5 minutes) using an electric mixer.
Add eggs and extracts:
- Add the eggs, one at a time, beating well after each addition. Then beat in the almond extract, egg yolks, and vanilla extract until fully combined.
Alternate adding buttermilk and dry ingredients:
- With the mixer on low speed, gradually add half of the dry ingredients to the wet mixture, followed by half of the buttermilk. Mix until just combined. Then add the remaining dry ingredients and buttermilk, mixing gently until smooth.
Bake the cake:
- Pour the batter into your prepared baking pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake:
- Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Make the strawberry glaze:
- While the cake cools, combine the chopped strawberries and powdered sugar in a blender or food processor and pulse until smooth.
Cook the glaze:
- In a medium saucepan, melt the butter over medium heat. Add the strawberry mixture, evaporated milk, lemon juice, vanilla extract, and a pinch of salt. Stir well and bring to a simmer. Let it cook for 4-5 minutes until it thickens slightly.
Glaze the cake:
- Once the cake has cooled completely, pour the warm strawberry glaze over the top of the cake. Spread it evenly with a spatula. Let the glaze set for a few minutes before serving.
- Enjoy your delicious Vanilla Sheet Cake with Strawberry Glaze! It’s perfect for sharing with friends and family.