Description
Indulge in the delightful Strawberry Poptart Sheet Cake, a modern twist on the beloved classic. This cake is filled with rich strawberry jam and topped with sweet vanilla frosting, making it an ideal dessert for any celebration or a cozy afternoon treat. With its vibrant pink hue and soft texture, this visually stunning cake is sure to impress family and friends alike. The combination of freeze-dried strawberries and quality ingredients ensures a burst of flavor in every bite, while simple preparation steps make it accessible for bakers of all levels. Customize it with fresh strawberries or edible flowers for an even more special presentation.
Ingredients
Scale
- 2 cups freeze-dried strawberries
- 1 cup melted salted butter
- 1/3 cup plain Greek yogurt
- 2 large eggs
- 3/4 cup granulated sugar
- 1 cup strawberry jam
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 2 ounces cream cheese
- 2 cups powdered sugar
- 2–3 tablespoons freeze-dried strawberry powder
- 1/4 cup warm milk
- 1/4 cup hot milk
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
Instructions
- Preheat oven to 350°F and line a 9×13 inch baking dish with parchment paper.
- Blend freeze-dried strawberries into a powder; set aside.
- In a large bowl, beat together melted butter, yogurt, eggs, sugar, strawberry jam, and vanilla until smooth.
- Gradually mix in flour, baking powder, baking soda, salt, and half of the strawberry powder.
- Slowly add warm milk until fully blended.
- Pour batter into the prepared pan; bake for 30-35 minutes until set.
- Let cool completely before frosting with a mixture of cream cheese, powdered sugar, strawberry powder, and hot milk.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square (70g)
- Calories: 290
- Sugar: 22g
- Sodium: 190mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg