Copycat Trader Joe's Strawberry Sheet Cake
Soft cake with a sweet layer of strawberry jam, then topped with a smooth, classic cream cheese frosting speckled with freeze-dried berries.
Ingredients
- ½ cup 1 stick unsalted butter, melted and slightly cooled
- ¾ cup light brown sugar
- 2 tablespoons granulated sugar
- 2 large eggs
- ½ cup full-fat sour cream
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup strawberry jam
- Cream Cheese Frosting
- 4 oz cream cheese softened
- 4 tablespoons unsalted butter softened
- 1 ¾ cups powdered sugar
- ½ teaspoon vanilla extract
- 1 –2 teaspoons crushed freeze-dried strawberries
Instructions
- Instructions
- Preheat oven to 350°F. Lightly grease and line a 9x9 metal baking pan with parchment.
- In a mixing bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth.
- Add eggs and whisk well. Stir in sour cream and vanilla until fully combined.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Fold the dry ingredients into the wet mixture just until no streaks remain. Do not overmix.
- Pour batter into prepared pan and smooth out the top.
- Bake 22–26 minutes, until the top is golden brown and a toothpick comes out clean.
- Let cake cool completely in the pan.
- Once fully cooled, spread the strawberry preserves over the top of the cake. Chill in the fridge for 10–15 minutes to let it set. This ensures the jam won't blend into the frosting when you add it to the cake.
- Frosting
- Beat cream cheese and butter together until smooth.
- Add powdered sugar gradually, beating until fluffy.
- If it's too thick, add a bit of milk
- Carefully fold in the crushed freeze-dried strawberries
- Spread over chilled cake in thick swirls .
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