Description

Baking a Strawberry Poptart Sheet Cake transforms a beloved treat into an irresistible dessert that everyone will adore. This delightful cake features layers of moist vanilla sponge infused with real strawberry jam and accented by a rich, creamy frosting. Perfect for any occasion—be it birthdays, picnics, or just a sweet craving—this easy-to-make recipe promises a burst of strawberry flavor in every bite. Elevate your dessert spread with this charming sheet cake that captures the nostalgic essence of poptarts while offering a modern twist.

Ingredients

Scale

2 cups freeze-dried strawberries
1 cup melted salted butter
1/3 cup plain Greek yogurt or sour cream
2 large eggs (room temperature)
3/4 cup granulated sugar
1 cup high-quality strawberry jam
2 1/2 cups all-purpose flour
For frosting: 2 ounces cream cheese
2 cups powdered sugar
freeze-dried strawberry powder

Instructions

Preheat your oven to 350°F (175°C) and line a 9×13 inch baking dish with parchment paper.
In a blender, process freeze-dried strawberries into fine powder.
In a large bowl, combine melted butter, yogurt, eggs, sugar, strawberry jam, and vanilla; mix until smooth.
Stir in flour, baking powder, baking soda, salt, and half of the strawberry powder until just combined.
Mix in warm milk until fully blended.
Pour batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
Allow cooling completely before spreading frosting made from cream cheese, powdered sugar, remaining strawberry powder, and milk.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 square (75g)
Calories: 310
Sugar: 22g
Sodium: 170mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 1g
Protein: 4g
Cholesterol: 60mg

Keywords: Use room temperature ingredients for better mixing. Customize frosting thickness by adjusting milk quantity. Leftovers can be stored in an airtight container at room temperature for up to five days.