Pioneer Woman Strawberry Sheet Cake

This soft and tender Pioneer Woman Strawberry Sheet Cake is made with fresh strawberries, buttermilk, and butter, and ready in 35 minutes. Pouring the warm strawberry icing over the freshly baked sponge creates an incredibly moist crumb. I love how this sheet cake feeds a crowd without requiring hours in the kitchen.

Why This Classic Works

I originally assumed making a fruit cake from scratch would result in a dense or heavy texture. The surprise here is how the buttermilk interacts with the baking soda to keep the sponge light and airy.

My biggest lesson was not to skip pouring the icing while the cake is still warm. It absorbs slightly into the top layer, trapping the moisture inside.

Pioneer Woman Strawberry Sheet Cake Ingredients

For the Cake

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup unsalted butter
• 1 cup water
• 1/2 cup buttermilk
• 2 large eggs, beaten
• 1 teaspoon vanilla extract
• 1/2 cup finely diced fresh strawberries

For the Icing

• 1/2 cup unsalted butter
• 4 cups powdered sugar
• 1/2 cup crushed fresh strawberries
• 1 teaspoon vanilla extract

How To Make Pioneer Woman Strawberry Sheet Cake

1. Prep The Oven: Preheat your oven to 350°F (175°C) and grease a standard 18×13-inch rimmed baking sheet.
2. Mix Dry Ingredients: Whisk the flour, sugar, baking soda, and salt together in a large mixing bowl.
3. Boil Butter And Water: Melt the butter and water in a saucepan over medium heat, bringing it to a gentle boil before pouring over the dry mixture.
4. Add Wet Ingredients: Stir in the buttermilk, beaten eggs, vanilla extract, and diced strawberries until the batter is just combined.
5. Bake The Cake: Pour the batter into your prepared pan and bake for 20 minutes until the edges pull away slightly.
6. Make The Icing: Melt the icing butter in a saucepan, then stir in the powdered sugar, crushed strawberries, and vanilla until smooth.
7. Ice While Warm: Pour the warm icing evenly over the warm cake directly after taking it out of the oven.

Recipe Tips

• Use fresh, ripe strawberries: Pale or underripe berries will lack the bold flavor needed to cut through the sugar.
• Dice the berries finely: Large chunks of fruit can sink to the bottom and create soggy spots in the sponge.
• Do not overmix the batter: Stop stirring as soon as the wet and dry ingredients incorporate to keep the cake tender.
• Ice immediately: The heat from the cake helps spread the icing easily before it sets into a fudge-like crust.

What To Serve With Strawberry Sheet Cake

A generous scoop of vanilla bean ice cream balances the rich sweetness of the icing perfectly. You can also pair it with a dollop of lightly sweetened whipped cream and extra fresh berries on the side.

How To Store

Cover the baking sheet tightly with plastic wrap or aluminum foil once it has cooled completely. Store it at room temperature for up to two days, or keep it in the fridge for up to four days.

FAQs

Can I use frozen strawberries?

Yes, but you must thaw and drain them completely before using. Excess water from frozen berries will alter the batter consistency.

Do I have to use buttermilk?

Buttermilk provides a necessary tang and tenderizes the crumb. You can make a quick substitute using regular milk and half a tablespoon of lemon juice.

Can I bake this in a standard 9×13 pan?

You can, but it will take much longer to bake, usually around 35 to 40 minutes. The icing-to-cake ratio will also change significantly.

Nutrition

• Calories: 320 kcal
• Total Fat: 14 g
• Saturated Fat: 8 g
• Cholesterol: 45 mg
• Sodium: 180 mg
• Total Carbohydrate: 48 g
• Protein: 3 g

Try More Recipes:

• Pioneer Woman Brownies
• Pioneer Woman Texas Sheet Cake
• Pioneer Woman Apple Pie Recipe