Fresh Strawberry Sheet Cake

🍰 Cake Ingredients

• 1 cup fresh strawberries (hulled and chopped)
• 2½ cups all-purpose flour
• 2½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup unsalted butter, softened
• ½ cup vegetable oil
• 1½ cups granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• ½ cup sour cream or plain yogurt
• ½ cup whole milk
• Optional: a few drops of pink food coloring (for deeper color)

🍓 Strawberry Frosting

• ½ cup fresh strawberries, pureed and reduced
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 1 tsp vanilla extract
• Pinch of salt
• 1–2 tbsp heavy cream or milk (for consistency)

🧁 Instructions

Prepare the Strawberry Puree:

1. Blend 1 cup strawberries until smooth.
2. Pour into a saucepan and simmer over medium heat until reduced by half (about 10–15 minutes).
3. Let cool completely before using in batter and frosting.

Make the Cake:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
2. Dry Ingredients:
   In a bowl, whisk flour, baking powder, baking soda, and salt.
3. Cream Butter & Sugar:
   Beat butter, oil, and sugar until fluffy. Add eggs one at a time, then vanilla.
4. Add Strawberry & Dairy:
   Mix in ½ cup cooled strawberry reduction, sour cream, and milk.
5. Combine:
   Gradually mix in dry ingredients until just combined.
   Add a few drops of pink food coloring if desired.
6. Bake:
   Pour into prepared pan and bake for 30–35 minutes, or until a toothpick comes out clean.
   Cool completely.

Frosting:

1. Reduce another ½ cup of strawberry puree as above and cool.
2. Beat butter until creamy. Add strawberry reduction, vanilla, and salt.
3. Gradually beat in powdered sugar. Add cream if needed for texture.

🍓 Decorate:

Spread frosting over cooled cake. Garnish with fresh strawberries or sprinkles.