Sheet Pan Strawberry Layer Cake
This sheet pan strawberry layer cake is easy to make, layered with strawberry jam and white chocolate buttercream, and perfect for any celebration.
Servings: 16
Equipment
- Stand mixer or hand mixer
- Offset spatula helpful for frosting
Ingredients
For the Cake:
- Butter for greasing
- 220 grams neutral oil such as avocado oil 1 cup
- 185 grams full-fat plain Greek yogurt 0.75 cups
- 4 large eggs at room temperature
- 400 grams granulated sugar 2 cups
- 1 tablespoon vanilla extract
- 430 grams buttermilk 1.75 cups, at room temperature
- 500 grams all-purpose flour 4 cups
- 1.5 teaspoons baking soda
- 1.5 teaspoons baking powder
- 1.5 teaspoons kosher salt Morton or Diamond Crystal
- Zest of 1 lemon
- 300 grams high-quality strawberry jam adjustable]0.5 cups[/adjustable]
- 450 grams fresh strawberries 3 cupssliced for layering
For the White Chocolate Buttercream:
- 454 grams salted butter at room temperature 2 cups or 4 sticks
- 240 grams confectioners' sugar or icing sugar 2 cups
- 227 grams white chocolate melted and cooled 8 ounces
Instructions
- Preheat your oven to 350°F or 175°C. Line a 13 x 18 inch rimmed baking sheet with parchment paper, leaving a 2-inch overhang on the two long sides. Lightly grease the parchment paper with butter.Butter for greasing
- Make the cake batter: In a stand mixer with the paddle attachment (or using a hand mixer), beat together the neutral oil, Greek yogurt, eggs, granulated sugar, vanilla extract, and buttermilk until smooth and well combined, about 2 minutes.220 grams neutral oil such as avocado oil, 185 grams full-fat plain Greek yogurt, 4 large eggs, 400 grams granulated sugar, 1 tablespoon vanilla extract, 430 grams buttermilk
- Add dry ingredients: With the mixer on low speed, slowly add the all-purpose flour, baking soda, baking powder, kosher salt, and lemon zest. Mix until everything is just combined, about 2 minutes. Don't overmix.500 grams all-purpose flour, 1.5 teaspoons baking soda, 1.5 teaspoons baking powder, 1.5 teaspoons kosher salt, Zest of 1 lemon
- Bake: Pour the batter onto the prepared baking sheet and spread evenly into all corners. Bake for 25 to 30 minutes, or until the top is just set and no longer jiggly in the center. A toothpick inserted in the center should come out clean.
- Cool completely: Remove the cake from the oven and let it cool completely in the pan for about 1 hour.
- Make the buttercream: In your stand mixer with the paddle attachment, beat the softened salted butter on medium-high speed for 2-3 minutes until light and fluffy. Gradually add the confectioners' sugar with the mixer on low speed. Once incorporated, increase speed to medium-high and beat for another 2-3 minutes until smooth and creamy.454 grams salted butter at room temperature, 240 grams confectioners' sugar or icing sugar
- Add white chocolate: Add the melted and cooled white chocolate to the buttercream. Beat on low speed until combined, then increase to medium speed for 1 minute until silky smooth.227 grams white chocolate melted and cooled
- Prepare for assembly: Use the parchment paper overhang to lift the cooled cake from the baking sheet. Trim about ¼ inch off all four sides using a sharp serrated knife for clean edges.
- Cut into layers: Using a long serrated knife, cut the cake evenly into three rectangular pieces (each about 6 x 13 inches). Using scissors, carefully cut through the parchment paper underneath each layer, leaving it attached as handles.
- Assemble first layer: Place the first cake layer on your serving platter, parchment side down. Spread one-third of the buttercream evenly over the top. Spoon about half of the strawberry jam over the buttercream and swirl gently. Top with about 1 cup of sliced fresh strawberries.300 grams high-quality strawberry jam, 450 grams fresh strawberries
- Add second layer: Carefully lift the second cake layer using the parchment handles and place on top. Peel away the parchment. Repeat the layering: spread one-third of buttercream, swirl in remaining jam, add strawberries.
- Finish: Add the final cake layer (using parchment method). Spread remaining buttercream over the top. Decorate with additional fresh strawberries.
Notes
Trimming Edges: While trimming the edges is optional, it gives you clean, professional-looking layers. Save the scraps for snacking!
White Chocolate Tips: Melt white chocolate gently using a double boiler or microwave in 20-second bursts. Let it cool to room temperature before adding to buttercream, or it will melt the butter.
Assembly Tips: Use the parchment paper as handles when moving cake layers. This prevents breakage. Don't overfill layers with jam and strawberries or the cake will be unstable.
Make-Ahead: The cake can be baked 1-2 days ahead, wrapped tightly, and refrigerated. The buttercream can be made a day ahead and stored in the fridge. Let both come to room temperature before assembling.
Storage:
Fridge: Store covered in the refrigerator for up to 3 days. Remove 30-45 minutes before serving.
Freezer: Freeze unfrosted cake layers (wrapped tightly) for up to 3 months. Don't freeze the assembled cake.
Fridge: Store covered in the refrigerator for up to 3 days. Remove 30-45 minutes before serving.
Freezer: Freeze unfrosted cake layers (wrapped tightly) for up to 3 months. Don't freeze the assembled cake.
