Strawberry Sheet Cake with Rhubarb Frosting

Cakes, Desserts, Spring, Summer

Strawberry Sheet Cake with Rhubarb Frosting


Let’s talk 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. I say we make this Strawberry Sheet Cake with Rhubarb Frosting! It’s a glorious spring cake that is perfect for this time of year!

Sheet Cakes are Brilliant For the Lazy!

If you love cakes but can’t find the energy/skillz to decorate them, then the whole ‘baking pan and a 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.

If you think of yourself as more of a cook than a baker, then this cake is for you!


How to Make This Strawberry Sheet Cake!

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.

Strawberry Sheet Cake with Rhubarb Frosting

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

It was glorious and I hope you make this Strawberry Sheet Cake with Rhubarb Frosting soon! If you do, let me know!


Strawberry Sheet Cake with Rhubarb Frosting

Strawberry Sheet Cake with Rhubarb Swiss Meringue Frosting

5 from 11 votes
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Serving Size: 1 sheet cake
Calories: 302kcal
Strawberry Sheet Cake with Rhubarb Frosting is a fluffy strawberry-flavored cake for a crowd topped with the most delicious roasted swiss meringue that tastes like rhubarb.


Roasted Strawberries + Rhubarb:

  • 2 cups sliced strawberries , from 1/2 pound 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


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!


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).
CourseBrunch, Dessert
CuisineAmerican, English
Keywordcarrot sheet cake, rhubarb, roasted rhubarb, sheet cake with strawberries, strawberry cake, strawberry sheet cake, strawberry shortcake, strawberry shortcake sheet cake
Calories: 302kcal
Did you make this Recipe? Tag me Today!Tag @acozykitchen on Instagram and hashtag it #acozykitchen

Love sheet cakes? Here are some of my favorites:

One Bowl Chocolate Sheet Cake

Carrot Sheet Cake

Pumpkin Sheet Cake

Strawberry Sheet Cake with Rhubarb Frosting

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Recipe Rating

  • 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!

    • 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!

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

        Thank you!!!

  • 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.

  • 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 Ryan April 13, 2017 at 8:17 am

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

    • 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!

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

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

  • 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

  • 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.

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

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

  • 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.

    • 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 🙂

      • 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.

  • 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)…

    • 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! 🙂

  • 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.

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

    YUM i need this cake!

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

    So beautiful!

  • Reply Tori// April 10, 2017 at 4:32 am

    This is so fun and lovely!

  • 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).

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