Strawberry Sheet Cake

With Summer in full swing, it’s time for a fresh, sweet strawberry cake for all your special occasions!

This post is sponsored by AE Dairy, but all opinions are my own.

The one thing I absolutely love about Summer is the abundance of fresh berries always ready for picking. Strawberries might just be my favorite, but any berry will do. When AE Dairy and I started chatting about a new June recipe we wanted to incorporate their fresh milk, heavy whipping cream AND these beautiful strawberries.

In the end we came up with my new Strawberry Sheet Cake – great for a crowd, yet easy enough for a Sunday after dinner dessert.

You might remember last Summer when I created my Strawberry Cheesecake Ice Cream with AE Dairy – that is a really fun one, as it uses a secret ingredient to ramp up the protein.

And to continue on that berry cheesecake train – how about when we made my Cottage Cheese Berry Cheesecake Bars?

We’ve made some fun recipes together and this cake I have no doubt will be the next favorite in the berry lineup!

This homemade yellow sheet cake is made with basic pantry ingredients – to also include AE Dairy’s 2% milk – and then it gets studded with juicy, sliced strawberries. Those berries get sprinkled with a bit of sugar and then sink into the cake while baking. It’s so fun!

After testing the first bite it immediately reminded me a bit of strawberry shortcake, but as a cake version!

When the cake bakes it gets a bit crispy on the edges yet stays light and fluffy in the middle – with the added surprise of juicy strawberries in the middle!

Plus, then more magic happens.

We decided to take AE Dairy’s heavy whipping cream and make a delicious, light and airy homemade whipped cream topping. Don’t be intimidated by homemade whipped cream, it only takes 5 minutes.

The cake, plus the berries, plus the whipped cream is the ultimate trifecta.

This Summer dessert is perfect for potlucks, family reunions, backyard barbecues, birthday parties and so much more.

I baked mine in my 13x18 high sided sheet cake pan, but you can also use a regular sheet cake pan with lower sides, both work! If you end up using a normal 9x13 cake pan it will take just a bit longer to bake and result in a thicker cake.

Trust me, it will still taste good!

I hope you put this cake on your Summer recipe list. It’s a great one! And if strawberries aren’t your thing – swap for blueberries! Or raspberries….both would be delicious.

After you bake this snap a photo and tag both me (@sweetsavoryeats) and AE Dairy (@aedairy) so we can share your photos.

 

Thank you to AE Dairy for sponsoring this post.