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strawberry vanilla sheet cake
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Strawberry Vanilla Sheet Cake

Prep Time 1 hour
Cook Time 30 minutes
Cooling 30 minutes
Total Time 2 hours
Servings 12

Ingredients

Vanilla cake:

  • 4 cups cake flour 480 g
  • 2 teaspoons baking powder 10 ml
  • 1 teaspoon baking soda 5 ml
  • 1 teaspoon salt 5 ml
  • 170 g coconut oil room temperature
  • 170 g butter room temperature 1.5 sticks
  • 2 ½ cups granulated sugar 500 g
  • 8 egg whites
  • 2 tablespoons vanilla bean paste
  • 2 teaspoons vanilla extract
  • 1 teaspoon imitation vanilla extract optional adds nostalgic box cake flavor
  • 1 teaspoon almond extract optional adds almond flavor if you don't enjoy this leave it out
  • 2 cups buttermilk 480 ml

Mascarpone filling:

  • 8 ounces mascarpone
  • 1 cup heavy cream
  • 1 tablespoon vanilla bean paste
  • 2 tablespoons powder sugar

Strawberry filling:

  • 1.5 cups small diced strawberries
  • 1 tablespoon vanilla bean paste

Strawberry topping:

  • 20 strawberries for topping stems removed

Cream Cheese Icing:

  • 1 sticks butter 226 g or 1 cup
  • 1 stick cream cheese 226 g or 8 ounces
  • 1/2 teaspoon salt
  • 1/2 teaspoon almond extract optional
  • 2 tablespoons vanilla bean paste or 1 teaspoon vanilla
  • 4 cups powdered sugar

Instructions

  • Preheat the oven to 350°F (180°C). Grease three 8” cake pans and line with parchment
  • In a medium bowl, mix together the flour, baking powder, baking soda, and salt. Set aside
  • In the base of a stand mixer or in a bowl with a hand mixer, cream together the butter, coconut oil, and sugar until pale, light and fluffy. This will take about 5 minutes on medium high speed. Scrape down the bowl halfway through
    Creaming butter and sugar for Vanilla cupcakes
  • With the mixer still running, slower pour in the egg white and whip for 1-2 minutes until well combined
  • Add in the extracts and mix until well combined
  • Reduce the mixer speed to low and then add 1/3 of the flour mixture until just combined then add ½ of the buttermilk and repeat the remaining flour and buttermilk, alternating. You should start and end with the dry
    Vanilla cupcakes
  • Place the batter into a greased, parchment lined cookie sheet. We used a 16 x 10” jelly roll pan but if you have a larger cookie sheet the layers will be slightly thinner and bake time likely slightly less.
  • Bake for ~30 minutes or until a toothpick comes out clean

Icing:

  • In the base of a kitchen aid or large bowl with a hand mixer, add softened butter and cream cheese
  • On medium high speed, beat the cream cheese and butter until fluffy (around 2 minutes)
  • Add salt, almond extract, and vanilla. Whip until combined
  • On low speed, add the powder sugar 1 cup at a time
  • Once all the sugar has been added, turn up the mixture and whip on medium high until light and fluffy (around 2 minutes). Set aside

Mascarpone filling:

  • Add the mascarpone, heavy cream, vanilla bean, and powdered sugar into a bowl
  • Using a handwhisk mix until medium peaks form. When it happens it will happen very quickly and over mixing will risk the mixture curdling. Set aside
    mascarpone filling

Strawberry filling:

  • Cut strawberries into cubes and stir with vanilla bean to combine
    strawberries chopped

Assembly:

  • Cut the cake into 2 even pieces (they should both be 8” x 10”)
  • Pipe a ½ cream cheese icing boarder along the edges of the cake layer. This will act as a moat to keep the cream and strawberries in
    strawberry vanilla sheet cake
  • After piping the moat, add the mascarpone filling. Spread it into an even layer and top with the strawberry vanilla bean mixture
    strawberry vanilla sheet cake
  • Place the 2nd cake layer on top and thinly coat the top and outsides with cream cheese icing
  • Place the topper strawberries on top, cut side down in even to cover the top of the cake
    strawberry vanilla sheet cake
  • Store in the fridge until time to serve

Notes

The vanilla cake base recipe was adapted from Bravetart.