Get ready to celebrate with a show-stopping dessert that will make any birthday unforgettable! This Strawberry Birthday Sheet Cake with Sprinkles is not just a cake; it's a vibrant celebration of flavors and colors that will have everyone reaching for seconds. Bursting with fresh strawberries and topped with a delightful layer of frosting and rainbow sprinkles, this cake is sure to be the centerpiece of your festivities. Whether you're hosting a birthday party or simply indulging in a sweet treat, this easy-to-follow recipe will have you baking like a pro in no time. Dive into the deliciousness and make your next celebration a sweet success!
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup fresh strawberries, chopped
- ½ cup rainbow sprinkles
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan to prevent the cake from sticking.
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy. This should take about 3-4 minutes using an electric mixer on medium speed.
- Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk. Begin and end with the flour mixture, mixing just until combined. Be careful not to overmix.
- Gently fold in the chopped fresh strawberries and rainbow sprinkles, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared baking pan, smoothing the top with a spatula. Tap the pan lightly on the counter to remove any air bubbles.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Keep an eye on the cake to avoid overbaking.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- While the cake is cooling, prepare your favorite frosting. A classic buttercream or cream cheese frosting pairs wonderfully with this cake.
- Once the cake is completely cool, spread the frosting evenly over the top. You can add additional sprinkles on top for a festive touch.
- Slice the cake into 12 servings and serve at room temperature. Enjoy your delicious Strawberry Birthday Sheet Cake with Sprinkles!
Tips
- Use Fresh Strawberries: For the best flavor and texture, opt for ripe, fresh strawberries. If they're out of season, you can also use frozen strawberries, but make sure to thaw and drain them well before adding to the batter.
- Don’t Overmix: When combining your wet and dry ingredients, mix just until combined. Overmixing can lead to a dense cake, so be gentle when folding in the strawberries and sprinkles.
- Check for Doneness: Ovens can vary, so start checking your cake a few minutes before the 25-minute mark. Insert a toothpick into the center; if it comes out clean, your cake is ready!
- Cool Completely: Allow the cake to cool completely before frosting. This prevents the frosting from melting and ensures a beautiful, even layer on top.
- Customize Your Frosting: While buttercream is a classic choice, feel free to get creative! A whipped cream frosting or a tangy cream cheese frosting can complement the strawberries beautifully.
- Add Extra Sprinkles: For that festive touch, don’t hold back on the sprinkles! A generous sprinkle of rainbow colors on top of the frosting will make your cake pop visually and delight the guests.
- Store Properly: If you have leftovers (which is unlikely!), store the cake in an airtight container at room temperature for up to 3 days, or refrigerate it for longer freshness.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 52g
Protein: 5g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 85mg
