Description
This easy one bowl peanut butter swirled strawberry sheet cake uses just fresh pureed strawberries for a beautiful tender and moist cake! Baked with a peanut butter swirl on top and fresh strawberry peanut butter buttercream, this easy cake is naturally vegan (no eggs, no dairy!)!
Ingredients
Strawberry sheet cake:
- 1/2 cup (120 g) creamy peanut butter
- 2 tbsp melted vegan butter
- 2 tbsp granulated sugar
- 1 cup (240 g) strawberry puree*, room temperature
- 1/2 cup (120 mL) vegan buttermilk, room temperature
- 1 1/2 cups (300 g) granulated sugar
- 3/4 cup (170 g) vegan butter, melted and room temperature
- 1/2 cup (120 g) dairy free yogurt, room temperature
- 2 tbsp vanilla extract
- 3 1/2 cups (440 g) all purpose flour or gluten free 1:1 baking flour*
- 1 tbsp baking powder
- 1 1/3 tsp baking soda
- 1/8 tsp sea salt
Strawberry cream cheese frosting:
- 1 batch vegan strawberry frosting, swapping in half of the butter for vegan cream cheese
- 5–6 tbsp creamy peanut butter
Instructions
- Prep: Preheat the oven to 350F, and line a 9×13″ baking pan with parchment paper. Prepare the vegan buttermilk according to instructions. Then puree the strawberries and set aside.
- Make the peanut butter swirl topping first: In a small bowl, whisk together the peanut butter, vegan butter, and sugar. Set aside.
- Make the strawberry cake batter: In a large bowl, whisk together the vegan butter, sugar, dairy free yogurt, strawberry puree, and vanilla extract. Add in the flour, baking powder, baking soda, and sea salt, and gently whisk while pouring in the vegan buttermilk just until the dry is incorporated into the wet.
- Swirl the peanut butter: Pour the batter into your prepared baking pan, and spread the batter to the edges of the pan. Then take the peanut butter swirl from Step 2 and dollop a few swirls of the peanut butter batter on top. Use a butter knife to gently swirl the peanut butter into the cake, but not too much.
- Bake the cake: Bake the strawberry sheet cake for 30-35 minutes, or until a toothpick comes out clean. Then remove the cake and allow it to cool for 10 minutes in the baking pan. Then transfer the cake to a cooling rack to cool completely before frosting.
- Make the strawberry cream cheese frosting: Follow the instructions for making the strawberry frosting, swapping out half of the amount of vegan butter for vegan cream cheese.
- Frost the cake: Dollop the frosting on top, and spread to the edges of the cake. Then add a few tablespoons of peanut butter as is on top and swirl gently into the frosting. Top with crushed freeze dried strawberries or fresh strawberries if desired.
- Slice and serve! Serve the cake immediately and enjoy! Store any leftovers in an airtight container and in the fridge for up to 5 days.
Notes
Gluten free: Swap in a gluten free flour blend (I recommend King Arthur Measure for Measure gluten free baking flour) for a gluten free strawberry sheet cake.
Strawberry puree: It’s important to remember that if you are NOT using metric measurements, then to yield 1 cup of strawberry puree, you will need about 1 1/2 cups of sliced fresh strawberries. If you are using a scale (the metric measurements), then 240 g of strawberries will yield you 240 g strawberry puree!