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Easy Strawberry Sheet Cake Without Eggs

Easy Strawberry Sheet Cake Without Eggs

This easy strawberry sheet cake is bursting with fresh strawberries in the cake batter. A simple but yummy strawberry jam in the frosting and between the layers. Finished with a cute piping of strawberries on the outside. The cutest cake to bake for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Chill Time 2 hours
Course Cake, Dessert, Snack, Sweet tooth
Cuisine American
Servings 10 people

Equipment

  • Blender
  • Sauce pot
  • Spatula
  • Mixing bowl
  • Whisk
  • Sheet pan (9x13)
  • Baking paper
  • Piping bag

Ingredients
  

Strawberry Cake -

  • 250 ml strawberry puree blended strawberries
  • 120 ml oil
  • 175 g sugar
  • 1 tsp vanilla
  • 60 ml milk
  • 200 g flour
  • 2 tbsp cornflour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • Pinch of salt

Strawberry Compote -

  • 250 g strawberries (quartered)
  • 50 g sugar
  • 1/2 lemon juice
  • 3 tbsp water
  • 2 tbsp corn starch

Strawberry buttercream -

  • 200 g butter
  • 450 g icing sugar
  • 3 tbsp strawberry compote
  • For piping - pink/red food coloring

Instructions
 

To make the cake:

  • Preheat the oven 180℃, line a quarter sheet pan with baking spray and set aside.
  • We start by adding the oil, sugar, vanilla, strawberry puree, milk in a mixing bowl. Whisk/mix together until combined.
  • Add the flour, baking powder, baking soda, salt and fold together. Pour into the prepared tin and top with mango chunks.
  • Bake for 18-20 mins until risen and tooth pick inserted into the center comes out clean. Let it cool down completely before frosting.

To make the compote:

  • In a sauce pot on low to medium heat add the chopped strawberries, lemon juice, sugar and cook for 5 minutes with a lid. Using a fork mash the strawberries a little.
  • In a small bowl add 3 tbsp water and the cornstarch, stir together until smooth. Pour this into the strawberry mixture and stir well until bubbling. Take off the heat, blend until smooth and set aside to cool completely.

To make the frosting:

  • Beat the room temperature butter until pale and fluffy for around 2 minutes. Add the icing sugar, vanilla and strawberry compote, beat we’ll until combined. Around 3-5 minutes.
  • Remove 2 spoonfuls of frosting in one bowl and color it with pink food coloring. Transfer to a piping bag and set aside.

Time to assemble the cake:

  • Cut the sheet cake into 3 equal triangles, spread a spoonful of the frosting on one layer, add the strawberry compote in the middle and place the second layer on top. Repeat the process.
  • Finish with the remaining frosting all over the cake.
  • Pipe tiny strawberries using the pink colored frosting, all over the cake add green sprinkles on each one to create leaves. Take time with this and don’t rush it, its meant to be therapeutic and relaxing. In saying this you can omit it completely and serve the cake without the piped strawberries.
  • Slice and serve as needed.

Notes

  • For the compote/jam - make sure it has cooled completely before using in the cake/frosting and layering as well.
  • If you want the cake to have a bright pink color, just add a few drops of red or pink food color into the cake batter before baking.
  • Allow the cake to cool completely before frosting.