Strawberry Cake in a 9x13 Pan

Strawberry cake in a 9×13 pan uses about 1 1/2 pounds of fresh strawberries cooked down to 1 cup of thick puree, plus 2 3/4 cups of flour, 1 1/2 cups of sugar and 3 eggs, baked at 350°F for 30 to 35 minutes. Three-quarters of the puree goes into the batter and the rest flavors a cream cheese frosting, so the whole cake tastes of real berries without any gelatin or boxed mix.

Reducing the berries is the step that makes it work. Raw strawberry puree is mostly water, which makes a pale, gummy cake; simmered down, it gives a pink crumb and a strong fruit flavor.

Why This Recipe Fits a 9×13 Pan

This batter fills a 9×13 pan about halfway, which bakes a single flat layer roughly 1 1/2 inches tall. That is the right depth for a fruit cake that needs to bake through in the middle before the edges dry out. A sheet cake also means one layer of frosting on top only, so you need less frosting than for a layer cake and the berry flavor stays in front.

Ingredients for a 9×13 Strawberry Cake

Cake

1 1/2 pounds fresh strawberries, hulled (about 5 cups)
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs, room temperature
1/2 cup whole milk
2 teaspoons vanilla extract

Strawberry Cream Cheese Frosting

8 ounces cream cheese, softened
1/4 cup (1/2 stick) unsalted butter, softened
3 cups powdered sugar
1/4 cup of the reduced strawberry puree, cooled

How to Make Strawberry Cake in a 9×13 Pan

Reduce the berries. Puree the strawberries in a blender, then simmer in a wide saucepan over medium heat, stirring often, until reduced to 1 cup, about 20 to 25 minutes. Cool completely. Measure out 3/4 cup for the cake and 1/4 cup for the frosting.
Heat the oven to 350°F. Grease a 9×13 pan and line the bottom with parchment.
Whisk the dry ingredients: flour, baking powder, baking soda and salt.

Cream the butter and sugar for 3 minutes until pale. Beat in the eggs one at a time, then the vanilla.
Alternate the dry and wet. Stir the milk into the 3/4 cup of puree. Add the flour mixture in three parts, alternating with the puree mixture, mixing on low just until combined.
Bake 30 to 35 minutes, until the center springs back and a toothpick comes out with a few moist crumbs.

Cool fully in the pan, then beat the frosting ingredients until smooth and spread over the top.

Cook and Prep Times

Prep: 45 minutes, including reducing the puree
Bake: 30 to 35 minutes at 350°F
Cool: 1 1/2 hours before frosting
Serves: 15 to 20 squares

Changing the Pan Size

8×8 or 9×9 pan: halve the recipe (use 2 eggs) and bake 25 to 30 minutes.
Two 9-inch rounds: use the full recipe and bake 25 to 30 minutes, then double the frosting for a filled layer cake.

Glass pan: lower the oven to 325°F and start checking 5 minutes early.

Storage

Because of the cream cheese frosting, keep the cake covered in the refrigerator for up to 4 days. Let squares sit at room temperature for 20 minutes before serving so the crumb softens. Unfrosted, the cake freezes well for up to 3 months.

Frequently Asked Questions

Can I use frozen strawberries?

Yes. Thaw them with their juice and reduce exactly as for fresh berries. Frozen berries often reduce a little faster.

Why is my strawberry cake dense?

Usually the puree was not reduced enough or the batter was overmixed after the flour went in. Measure the reduced puree; if you have more than 1 cup, keep simmering.

Will the cake be bright pink?

It will be a soft natural pink. For a deeper color, add a few drops of red food coloring with the puree.

For other bakes sized for the same pan, see our white cake in a 9×13 pan, coconut cake in a 9×13 pan and lemon cake for a 9×13 pan.

Strawberry Cake in a 9×13 Pan