Sourdough Strawberry Sheet Cake
Sourdough strawberry sheet cake is soft, flavorful, and topped with a luscious strawberry cream cheese frosting.
Ingredients
Dry Ingredients
- 2 ½ cups (300 g) all-purpose flour
- 1 teaspoon (5 g) fine sea salt see notes
- 1 teaspoon (4 g) baking powder
- 1 teaspoon (4 g) baking soda
Wet Ingredients
- 1 ¾ cups (350 g) granulated sugar
- ⅔ cup (150 g) oil
- 3 large eggs
- 2 cups (450 g) fresh strawberry puree about 1 lb., see notes
- ¼ cup (62 g) sourdough discard
Strawbery Cream Cheese Frosting Ingredients
- ½ cup (113 g) unsalted butter room temperature
- 8 oz. (226 g) cream cheese room temperature
- 4 cups (480 g) powdered sugar
- ¼ cup (60 g) strawberry puree less than a pint
- pinch of salt
Instructions
- Set the oven rack in the center position and preheat the oven to 350°F (176°C). Lightly grease a 9" x 13" baking dish with cooking spray or butter and line with parchment paper.
- Remove the stems from the strawberries and wash them. Place them in a food processor and pulse to puree them. Divide the puree. You will need 2 cups (450 g) for the cake batter, and ¼ cup will be used to make the frosting.
- In a large mixing bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon fine sea salt, 1 teaspoon baking powder, and 1 teaspoon baking soda and set aside.
- Add 1 ¾ cups granulated sugar, ⅔ cup oil, 3 large eggs, 2 cups fresh strawberry puree, and ¼ cup sourdough discard to a seperate mixing bowl and whisk until smooth.
- Add the wet ingredients to the flour mixture and mix until just combined and there are no visible lumps of flour.
- Pour the batter into the baking dish and gently tap it onto the countertop to release any bubbles. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
Strawberry Cream Cheese Frosting
- Using a hand held mixer or a stand mixer with the whisk attachment, beat ½ cup unsalted butter and 8 oz. cream cheese until smooth. Add 4 cups powdered sugar ¼ cup strawberry puree, and a pinch of salt and beat on low speed for 30 seconds, then increase to medium- high speed and beat for 1 minute. If the frosting is too thin, add 2-3 tablespoons more confectioners' sugar. If it's too thick, add another 1-2 tablespoons of strawberry puree.
- Once the cake has cooled completely, spread the strawberry cream cheese frosting evenly over the top. If you’d like to frost the sides, simply invert the cake onto a serving platter or cutting board. Slice into 12 squares and enjoy!
Notes
- Strawberries: For the cake and the frosting, you will need 1-2 lbs. of fresh strawberries. If you want a stronger strawberry flavor, add 1-2 teaspoons of strawberry extract.
- Adjusting salt: We use Redmonds fine sea salt weighing 5 grams per 1 teaspoon. If using regular table salt, use ¾ teaspoon. If using flaky sea salt, use a heaping 1 ¼ teaspoon.
- Long-ferment: A portion of the cake batter can be long-fermented. Combine the sourdough starter, flour, and strawberry puree in a bowl. Let it sit at room temperature overnight or up to 24 hours. When ready to bake, mix the remaining wet ingredients, the dry ingredients, and the sourdough mixture. Beat until smooth, but avoid overmixing.
- Discard Recipes: This recipe is designed to use leftover sourdough discard for added flavor and to reduce food waste. However, you can use an active starter if that's what you have on hand.
- Flour Substitutes: This recipe is developed with all-purpose flour, but you can substitute bread or cake flour if needed. The texture may be slightly different.
- 2 Cake Pans: Lightly grease the bottom and sides of the pan. Line the bottom with parchment paper and coat with flour to prevent sticking. Bake 8" and 9" cakes for 30-35 minutes.
- 24 Cupcakes: Line two 12-count muffin tins with cupcake liners. Bake the cupcakes for 20-25 minutes.
- How to Store and Freeze: Store the cake in an airtight container in the refrigerator for up to 4 days. Transfer it to a freezer-safe container for extended storage and freeze for up to 3 months. For best results, freeze the cake unfrosted.
Nutrition
Calories: 644kcalCarbohydrates: 94gProtein: 6gFat: 28g