Strawberry Sheet Cake with Rhubarb Meringue Frosting

Cakes, Desserts, Spring, Summer

I had a full-blown, real, non-working weekend. There was a good dose of working out, dinner at a newly-opened neighborhood restaurant (highly recommend it)! I helped my friend Hourie with her charity bakesale that was sold out in an hour (!!!). There was also loads of salsa and smoothies and working out.

Moving onto cakes, specifically this one. Easter is this weekend, which really is the kickoff to spring brunches. There’s Mother’s Day and spring weather, which makes for ideal brunching-weather.

If you love cakes but can’t find the energy/skillz to decorate them, then the whole ‘sheet cake category’ is for you. They are ridiculously easy. All you’ll need is a proper spatula and a handful of sprinkles.

This strawberry + rhubarb sheet cake is the complete opposite of this Neapolitan number. That cake requires a few cups of coffee and some concentration (or at least the decorating part does).

This cake is made up of the most delicious white/strawberry cake combo ever. I could eat it over and over. And the rhubarb frosting is delicious tart and smooth.

The whole recipe begins with the strawberries and rhubarb sharing a baking sheet and roasting together but separately.

Then they’re blended up, separately, but I didn’t bother to rinse the blender because I was being lazy.

This is a lazy-friendly cake.

After it was done cooling, I added all of the frosting to the top, smoothed that shit out and threw some sprinkles on and called it a day!

It was glorious and I hope it finds a place on your spring-table soon.

xo
Adrianna

Strawberry Sheet Cake with Rhubarb Swiss Meringue Frosting

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5 from 1 vote
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Serving Size: 1 sheet cake

Ingredients

Roasted Strawberries + Rhubarb:

  • 2 cups from 1/2 pound sliced strawberries
  • 1/4 cup white granulated sugar, divided
  • 1 cup diced rhubarb, from 4 to 5 shortish stalks
  • Pinch of salt
  • 3 drops of red food coloring, optional

Strawberry Sheet Cake:

  • 2 3/4 cup cake flour, plus more for dusting pans
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cups unsalted butter
  • 1 3/4 cups white granulated sugar
  • 3/4 cup milk
  • 6 large egg whites
  • 2 teaspoons pure vanilla extract or 1/4 teaspoon vanilla paste

Rhubarb Swiss Meringue Frosting:

  • 3 large egg whites
  • 3/4 cup white granulated sugar
  • 1 cup unsalted butter, at room temperature
  • 1/4 cup rhubarb puree
  • 2 to 3 drops of red food coloring, optional

Directions

To Make the Roasted Strawberries + Rhubarb:

  • Preheat the oven to 350 degrees F. Add the sliced strawberries to one side of a parchment-lined baking sheet and the diced rhubarb to the other side. Sprinkle about 2 tablespoons of sugar onto the strawberries and sprinkle the remaining 2 tablespoons of sugar onto the rhubarb. Toss them gently and keeping them separate, transfer them to the oven to roast for 10 minutes.
  • Remove and allow them to cool for about 5 to 10 minutes. Add the strawberries to a blender and pulse until smooth. (You should end up with about 1/2 cup puree. Mix in 3 drops of food coloring, if you like.) Next, add the rhubarb to the blender and pulse until smooth.

To Make the Sheet Cake:

  • Keep the oven at 350 degrees F (as it was for roasting the strawberries). And grease a 13x9-inch baking pan. Set aside.
  • In a medium bowl, add the cake flour, baking powder and salt. Whisk until combined. Set aside.
  • To the bowl of a stand-up mixer with the paddle attachment, add the butter and sugar. Beat until light and fluffy, about 2 to 3 minutes. In a measuring cup, pour in the milk, egg whites, vanilla extract or paste and reserved 1/2 cup strawberry puree (discard any extra) and whisk until combined.
  • Turn the mixer to low speed and, alternating between the dry ingredients and the liquid ingredients (the strawberry/egg white mixture), add the them butter/sugar mixture until the batter is relatively smooth.
  • Pour the batter into the prepared baking pan and transfer to the oven to bake for 25 minutes, until a skewer inserted into the center comes out clean.
  • Allow the cake to cool in the pan for about 5 minutes and then invert onto a cooling rack and cool to room temperature. It’ll probably take a good hour.

To make the frosting:

  • Bring a saucepan filled with a few inches of water. Place the clean bowl of a stand-up mixer atop the saucepan. Add the sugar and egg whites to the bowl and mix.
  • Heat the mixture until it reaches 140 degrees F or until the sugar has dissolved completely. Carefully (it’ll be hot!) transfer the bowl to the stand-up mixer and with the whisk attachment, beat for 5 to 7 minutes, until very fluffy. Remove the whisk attachment and replace with the paddle attachment. With the mixer running on low speed, add the butter, one cube at a time until smooth and glossy. Lastly, pour in the rhubarb puree and red food coloring and mix until combined.

To Decorate the Cake:

  • When the cake is completely cool, pour the frosting on top of the cake. Using an offset spatula or any spatula you own, smooth it out until it reaches the edges. Make a few swoops in the frosting so it looks cute. And then top it with a bunch of sprinkles!

Notes

Some Swiss Meringue Assistance:
When you add the puree, the frosting may curdle a bit. Here's how to fix it:
Remove 1/4 cup (you can eyeball this measurement) of the frosting and microwave it for about 30 seconds OR set it over a double-boiler until it's very smooth and melted.
With the mixer running, slowly pour in the melted frosting. Beat for an additional two minutes. The frosting will magically come together and become fluffy and cohesive!
If you're frosting is soupy, stick it in the fridge for about 5 to 10 minutes and then beat it for 1 to 2 minutes. It should stiffen up a bit.
If rhubarb is out of season, you can replace it with strawberry puree. I would double the amount of strawberries and then use the exact same measurement of puree for the frosting (1/4 cup of strawberry puree).

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61 Comments

  • Avatar
    Reply heather (delicious not gorgeous) April 10, 2017 at 1:13 am

    these pinks! the frosting swoops and swirls! it’s a gorgeous looking cake, but it sounds so tasty too (especially
    since i haven’t had much luck with strawberries yet, and roasting them might be the ticket).

  • Avatar
    Reply Tori//Gringalicious.com April 10, 2017 at 4:32 am

    This is so fun and lovely!

  • Avatar
    Reply Lori April 10, 2017 at 5:07 am

    So beautiful!

  • Avatar
    Reply fatimah April 10, 2017 at 7:10 am

    YUM i need this cake!

  • Avatar
    Reply Allyson (Considering The Radish) April 10, 2017 at 7:47 am

    The colors of this cake are unreal. I always love strawberry and rhubarb together, and I have a hunch I’d love this.

  • Avatar
    Reply Kiara April 10, 2017 at 12:24 pm

    Any suggestions for Rhubarb alternatives? I live in Miami and you can’t get Rhubarb down here (tragic, really)…

    • Adrianna Adarme
      Reply Adrianna Adarme April 10, 2017 at 2:23 pm

      I would replace it with strawberries! So you’d have a strawberry cake with strawberry frosting. I sort of grew up in Fort Lauderdale and I NEVER remember seeing rhubarb, so I feel your pain. I think strawberry on strawberry would be delicious! 🙂

  • Avatar
    Reply Kathleen April 10, 2017 at 1:22 pm

    You had me at “pink cake.” I have this as cupcakes in the oven as we speak– but I’m going all in strawberry (classic, overly sugary buttercream with strawberry puree/jam). I am having a particularly rough day but I’m optimistic that pink cake with sprinkles will help.

    • Adrianna Adarme
      Reply Adrianna Adarme April 10, 2017 at 2:23 pm

      Oh that’s awesome! Let me know how they turn out as cupcakes. Sounds delicious. I hope they turn your day around 🙂

      • Avatar
        Reply Kathleen April 10, 2017 at 3:01 pm

        I have been looking for the perfect strawberry cake for YEARS and (dramatic pause) THIS IS IT! I did a less sweet buttercream with strawberry puree and just a smidge of jam and then threw in some chopped up strawberries to cut the sweetness (next time I might decorate with strawberries). Cupcakes were great– I didn’t quite mix the batter up all the way (pilot error), so there were some weird butter-y, egg white-y parts on a couple. And I DO feel better. Cake does that. Thanks for sharing and making my Monday less sucky.

  • Avatar
    Reply Abbie April 11, 2017 at 5:12 pm

    5 stars
    THIS. LOOKS. AMAZING. Why aren’t there more strawberrry cakes in the world?

  • Avatar
    Reply Gigi Clark April 12, 2017 at 1:41 am

    Oh that is so nice I’m looking it and I’ll definitely share website url to my mother coz I wanna try it.

  • Avatar
    Reply Rachael @ Rach April 12, 2017 at 3:47 am

    Rhubard Meringie icing?? That sounds amazing!!! I love LOVE rhubarb! I am definelty making this cake for my Mum when she comes to visit next weekend, strawberries and rhubarb remind me of my Pop. He had a huge veggie garden with a massive strawberry patch and always had rhubarb, so I know she will love these flavours

  • Avatar
    Reply Hillary Harper April 12, 2017 at 8:54 pm

    Lazy friendly cakes are my kind of cakes! 🙂 Looks delicious!

  • Avatar
    Reply Ryan April 13, 2017 at 8:17 am

    Beautiful!! Will be making for Easter! How many does it serve?

    • Adrianna Adarme
      Reply Adrianna Adarme April 13, 2017 at 8:19 am

      Oh for some reason my recipe isn’t showing the servings. I’ll get that fixed. In the meantime, this will probably 10 to 12!

  • Avatar
    Reply Lindsay | With Salt and Pepper April 13, 2017 at 9:45 am

    That photo of pouring the batter into the pan is EVERYTHING!! This sounds so fresh and flavorful!

  • Reply Link Love - Easter - Rachael's Foodie Life April 16, 2017 at 3:52 am

    […] last but not least strawberry sheet cake because who doesn’t love pink […]

  • Avatar
    Reply Bekah April 28, 2017 at 10:59 am

    I’m making this today! So excited for it! I’m obsessed with rhubarb and anything pink but I’m also a lazy baker so this is right up my alley.

  • Avatar
    Reply Jen May 10, 2017 at 6:36 am

    This looks fantastic, but I am a bit confused about the use of the fruit purees. Do you just make one strawberry-rhubarb puree and use that to flavor both the cake and icing? Or do you make a separate rhubarb-only puree for the icing but use strawberry-rhubarb puree for the cake? Or do you use strawberry puree for cake and rhubarb puree for the icing? (Step 2 is where I get confused–do you take the strawberry puree out of the blender before you add the rhubarb?) Thanks for clarifying!

    • Adrianna Adarme
      Reply Adrianna Adarme May 11, 2017 at 12:43 am

      Yes, so you’re making two separate purees: one rhubarb and one strawberry. You’re baking them on the same tray, but on opposite sides of the tray. And you’re pureeing them separately. Sorry for the confusion!

      • Avatar
        Reply Jen May 13, 2017 at 6:43 am

        Thank you!!!

  • Avatar
    Reply April May 16, 2017 at 3:35 pm

    5 stars
    YUM! I made this for mother’s day– but did 2 9″ rounds instead of a sheet cake. This let me use up the rest of the strawberry puree in the middle in addition to some of the frosting. I had some sort of issue with the Swiss meringue…it curdled up on me and it may be because I used a ceramic bowl over the water bath so it got too warm/runny, then attempted to fix by popping in the fridge when it then got too cold and the butter re-solidified. This post would have helped me out: http://www.seriouseats.com/recipes/2017/05/swiss-meringue-buttercream-frosting-recipe.html. The cake was still pretty fantastic– moist and flavorful with a nice tart topping. Thanks for the recipe!

    • Adrianna Adarme
      Reply Adrianna Adarme May 18, 2017 at 10:07 am

      Oh wonderful! Ahh yes, swiss meringue can be a little tough. The tip of scooping out 1/4 of a cup of frosting, melting it in the microwave and then pouring it 100% works. I should include that in case anyone runs into trouble! Sorry the frosting gave you trouble.

  • Avatar
    Reply Mackenzie May 20, 2017 at 7:59 am

    5 stars
    This cake is beautiful! I don’t think you can get a a more classic and tasty combo in the summer than strawberry and rhubarb. Where did you get the gorgeous sprinkles?

    • Adrianna Adarme
      Reply Adrianna Adarme May 20, 2017 at 9:44 am

      copenhagen! 🙁 they have the best sprinkles in their country.

  • Avatar
    Reply Julia Mager May 28, 2017 at 9:10 am

    I would like the recipe in German !!
    Please!!!!
    Julia from Germany.

  • Avatar
    Reply Lyndsay // Coco Cake Land June 13, 2017 at 9:34 pm

    This is on my list. But I may have missed rhubarb time. Shite. I love this pinkness soooo much but more than that, the flavour blast this combo is yelling at me… it looks so fluffy and addictive. Xo

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    Reply Erica July 7, 2017 at 2:51 pm

    I just made this cake and let me tell you, it was wonderful. The color is enough to attract attention. Oh the cuteness. It tastes great too! I loved the frosting, it was nice and fluffy. I’m keeping this recipe is my arsenal.

  • Avatar
    Reply Lisa August 28, 2017 at 9:00 am

    5 stars
    I just made this cake this weekend and it was a hit. The recipe was easy to follow and the cake turned out beautifully. The batter was the most gorgeous batter I have ever seen! I opted for a simple buttercream icing and it turned out perfect. Everyone that ate it loved it. I got requests to make it for the next birthday in our family.

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  • Avatar
    Reply Ariana March 14, 2018 at 12:34 pm

    Hi! So psyched to make this eep it’s so pretty and pink!! Questions:
    1. How would all-purpose differ from cake flour?
    2. I have a bag of frozen rhubarb on hand–how would I alter directions to use this instead of fresh? Is it possible?

    Thanks!!

    • Adrianna Adarme
      Reply Adrianna Adarme March 14, 2018 at 8:22 pm

      I would say that you can use all-purpose flour in the cake instead of cake flour and you should be totally fine. It’ll be less soft and fluffy but still really good.

      I would thaw the rhubarb in the fridge over night and then use it as directed in the recipe. Honestly you could probably just roast it from frozen and i’d be totally fine too.

      • Avatar
        Reply Ariana March 15, 2018 at 5:03 pm

        Thanks! Will report back 🙂

  • Avatar
    Reply Michi August 10, 2018 at 2:38 pm

    Do you know how this would hold up if I baked it in 2 9inch rounds and stacked them to make a layer cake? This looks delicious and I would like to use it for my niece’s birthday cake next week. Thanks!

    • Adrianna Adarme
      Reply Adrianna Adarme August 10, 2018 at 2:45 pm

      Yes this would totally work. I think you’d probably need to bake the cake layers for about 25 minutes to 30 minutes. Should work like a charm. 🙂

      • Avatar
        Reply Michi August 10, 2018 at 2:46 pm

        Thanks for responding so quickly and with baking times as well! Can’t wait to make this 🙂

  • Avatar
    Reply Michi August 10, 2018 at 2:40 pm

    I was wondering how this would hold up if I baked it in 2 9inch rounds and made a layer cake instead? I’m thinking of making a birthday cake for my niece’s birthday next week and would love to make this because it looks delicious!

    Thanks 🙂

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    Reply Chelsea September 9, 2018 at 7:14 am

    5 stars
    I made this cake and it was amazing. The texture was fluffy and so moist!! The flavor as one described.. ‘I feel this is what pink tastes like it if had a flavor..’
    I was wondering could I achieve this exact cake in vanilla? If so how would that be done?

    • Adrianna Adarme
      Reply Adrianna Adarme September 10, 2018 at 11:07 am

      Let me work on this! A lot of people have asked to turn this into just a simple vanilla cake haha. Stay tuned 🙂

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    Reply Carley March 12, 2019 at 2:47 pm

    5 stars
    This looks amazing! I am wondering what frosting would go well if I didn’t do Swiss meringue? Would American buttercream work instead or would that make it too sweet?

    • Adrianna Adarme
      Reply Adrianna Adarme March 15, 2019 at 4:47 pm

      No you can definitely make American buttercream if you like!

  • Avatar
    Reply Keelin April 14, 2019 at 1:39 pm

    How many days does this cake hold up? Can it be made the night before and stored at room temp or in the fridge?

    • Adrianna Adarme
      Reply Adrianna Adarme April 14, 2019 at 5:12 pm

      I would make it up to a day ahead and wrap it with plastic wrap! You can store in the fridge or room temp–whichever one you prefer.

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    Reply Suzanne August 6, 2019 at 12:08 pm

    This looks so good! Do you use this frosting base for any other recipes?

    • Adrianna Adarme
      Reply Adrianna Adarme August 6, 2019 at 7:10 pm

      Yes, you can substitute any other fruit type roasted juice instead. So do this with plums or peaches, etc.

  • Avatar
    Reply Vanessa August 6, 2019 at 12:09 pm

    Thanks for sharing! Does it keep long?

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