Here’s your Quick Strawberry Sheet Cake recipe, streamlined for clarity and adjusted for accuracy (removing the duplicated sugar/vanilla sugar). This makes a light, fluffy cake perfect for weekly baking!
3-Minute Strawberry Sheet Cake 🍓⏲️
(Prep: 5 mins | Bake: 25–30 mins)
Ingredients
- 180g (¾ cup + 2 tbsp) granulated sugar
- 1 packet vanilla sugar (or 1 tsp vanilla extract)
- 4 large eggs, room temperature
- 120ml (½ cup) neutral oil (e.g., sunflower or vegetable)
- 120ml (½ cup) water
- 180g (1½ cups) all-purpose flour, sifted
- 1½ tsp baking powder
- Pinch of salt
- 200g fresh strawberries, hulled & sliced (tossed in 1 tbsp flour to prevent sinking)
Instructions
- Prep: Preheat oven to 350°F (180°C). Grease a 9×13-inch (23x33cm) sheet pan.
- Wet ingredients: Whisk sugar, vanilla sugar, and eggs until pale (~2 mins). Add oil and water; mix.
- Dry ingredients: Fold in flour, baking powder, and salt until just combined.
- Strawberries: Gently fold in floured strawberries.
- Bake: Spread batter into the pan. Bake for 25–30 mins until golden and a toothpick comes out clean.
Optional Glaze
- Mix 100g powdered sugar + 2 tbsp lemon juice (or strawberry purée). Drizzle over cooled cake.
Why It Works
✅ No mixer needed—just a bowl and whisk!
✅ Stays moist from the oil.
✅ Strawberries add natural sweetness.
Tip: Swap strawberries for raspberries or blueberries!
Enjoy warm with a dollop of whipped cream. 🍰
