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Perfect Patriotic Strawberry Cheesecake Sheet Cake

patriotic strawberry cheesecake sheet cake - featured image
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A festive and easy-to-make strawberry cheesecake sheet cake with cream cheese frosting, perfect for Fourth of July celebrations and summer gatherings.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (115g) unsalted butter, melted
  • 1 cup (240ml) buttermilk (or milk + 1 tbsp lemon juice)
  • 2 large eggs, room temperature
  • 1 ½ teaspoons vanilla extract
  • 16 oz (450g) cream cheese, softened (for cheesecake layer)
  • ½ cup (100g) granulated sugar (for cheesecake layer)
  • 1 large egg, room temperature (for cheesecake layer)
  • 1 teaspoon vanilla extract (for cheesecake layer)
  • 2 tablespoons (16g) all-purpose flour (for cheesecake layer)
  • 2 cups (300g) fresh strawberries, hulled and sliced
  • 2 tablespoons granulated sugar (for strawberry topping)
  • 1 teaspoon lemon juice (for strawberry topping)
  • 8 oz (225g) cream cheese, softened (for frosting)
  • 4 tablespoons (57g) unsalted butter, softened (for frosting)
  • 2 cups (240g) powdered sugar, sifted (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 1–2 tablespoons heavy cream (for frosting consistency)

Instructions

  1. Preheat oven to 350°F (175°C). Butter or spray a 9×13-inch baking pan, or line with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, mix melted butter, buttermilk, eggs, and vanilla extract.
  4. Pour wet ingredients into dry ingredients and stir gently until just combined; avoid overmixing.
  5. Using an electric mixer, beat cream cheese and sugar until smooth. Add egg, vanilla, and flour; mix until silky.
  6. Pour cake batter evenly into prepared pan. Dollop cheesecake mixture over batter in spoonfuls.
  7. Use a knife or skewer to gently swirl cheesecake into cake batter to create a marbled effect.
  8. Bake for 35-40 minutes until top is golden and a toothpick inserted in the cake (not cheesecake swirls) comes out clean.
  9. Cool cake completely on a wire rack (about 1 hour).
  10. Toss sliced strawberries with sugar and lemon juice; let macerate for at least 10 minutes.
  11. Beat cream cheese and butter until light and fluffy. Gradually add powdered sugar, vanilla, and heavy cream to desired consistency.
  12. Spread frosting evenly over cooled cake.
  13. Arrange macerated strawberries on top in a festive or rustic pattern.
  14. Optional: Chill cake for 30 minutes before serving to set frosting and meld flavors.

Notes

Do not overmix the cake batter to keep it tender. Use room temperature ingredients for smoother cheesecake and frosting. Gently swirl cheesecake layer into batter for marbled effect. Macerate strawberries to sweeten and soften them. Adjust frosting consistency with heavy cream as needed. Chill cake before serving for best texture but can be served at room temperature. For gluten-free, use gluten-free flour blend and ensure baking powder is gluten-free. Vegan adaptations possible with plant-based substitutes and flax eggs.

Nutrition

Keywords: strawberry cheesecake sheet cake, Fourth of July dessert, patriotic cake, cream cheese frosting, easy summer cake, crowd-pleaser dessert

Find it online: https://wigglebite.com/perfect-patriotic-strawberry-cheesecake-sheet-cake-easy-homemade-recipe-for-fourth-of-july-celebration/