This pretty in pink sheet cake tastes like pure nostalgia, with a moist and tender strawberry cake, tangy buttermilk frosting, and a generous sprinkle of crunchy strawberry shortcake crumbs that add the perfect sweet and salty finishing touch. Inspired by an ice cream truck classic, this strawberry crunch sheet cake combines all the elements you […]
This pretty in pink sheet cake tastes like pure nostalgia, with a moist and tender strawberry cake, tangy buttermilk frosting, and a generous sprinkle of crunchy strawberry shortcake crumbs that add the perfect sweet and salty finishing touch.
Inspired by an ice cream truck classic, this strawberry crunch sheet cake combines all the elements you love about the frozen treat in sheet cake form: a tender strawberry buttermilk cake topped with a cloud-like buttermilk frosting and a scratch-made strawberry crunch topping.
This recipe was created in partnership with Amoretti (use coupon code LOVEANDOLIVEOILFREESHIP for free shipping on your order!) All opinions expressed here are my own.
There are few things more nostalgic than the ice cream truck, the tinkling sound of the melodic jingle that starts softly at first but gets louder as the anticipation grows. I strongly recall the breathless feeling of frantically running around the house scooping up the loose change from the couch cushions and bolting out the door before it passes you by.
The sound (and taste) of the ice cream truck is a particularly strong childhood memory for me, maybe because we grew up in an area that ice cream trucks did not frequent, so my only experiences with them were when we were visiting our grandparents in Los Angeles, making it an extra special experience.
The ice cream truck felt like a carnival on wheels, but for your tastebuds.
And of all the classic ice cream truck treats, the strawberry shortcake crunch bars are certainly one of the most memorable flavors, with a core of bold strawberry surrounded by creamy vanilla ice cream and an outer coating of crunchy strawberry shortcake crumbs. I’m usually a chocolate girl through and through, but something about that combo of creamy and crunchy, vanilla and fruit hit all the right notes.
This recipe is inspired by that nostalgic ice cream treat, with all the same flavors and textures, reimagined in a party-ready sheet cake.
With a crunchy texture and a bright strawberry flavor from freeze-dried strawberries, this strawberry crunch topping is as versatile and delicious and a cinch to prepare, not to mention entirely scratch-made! This crunchy strawberry shortcake crumb is made entirely from scratch with no strawberry gelatin mix and no pre-packaged cookies. And yet despite its homemade […]
With a crunchy texture and a bright strawberry flavor from freeze-dried strawberries, this strawberry crunch topping is as versatile and delicious and a cinch to prepare, not to mention entirely scratch-made!
This crunchy strawberry shortcake crumb is made entirely from scratch with no strawberry gelatin mix and no pre-packaged cookies. And yet despite its homemade nature, it comes together in under an hour (and most of that time is chilling and baking).
When developing my recipe for a strawberry sheet cake inspired by the classic ice cream treat from my childhood, I set about creating a crunchy strawberry shortcake crumb mixture—entirely from scratch.
A quick search for ‘strawberry crunch’ brings up dozens of recipes for this nostalgic topping, but almost all of them use either strawberry gelatin dessert mix and/or crushed up golden Oreo cookies (or both) to achieve the bright strawberry flavor and crunchy texture. And I really didn’t want to use either of those things.
So I set about creating my own version entirely from scratch.
I started with a milk bar-style shortbread crumb, made with flour, sugar, and melted butter, and some cornstarch and dry milk powder for added tenderness and dairy richness. It took me a few tries to get the balance right, as I wanted something that came out perfectly crunchy but wasn’t dry (my first attempt tasted too much like flour so I had to dial it back a bit).
Adding a bit of baking powder gives the crumb just a tiny bit of rise, resulting in softer shapes and a more cohesive, crunchy yet tender texture (it’s the kind of delicate crunch that almost melts in your mouth as opposed to the hard, tooth-breaking kind.)
Rich, moist, and nearly the size of the state it’s named for, Texas sheet cake is a classic recipe that will put a smile on any chocolate lover’s face.
One of the most amazing things about blogging is the incredible friendships you build along the way.
I’ve met a lot of people because of this site, and one of them is my friend Amber who I met way back in 2010 on Twitter. She helped me create custom table markers for an event I was assisting with and we became instant friends.
Amber is from Texas, so when she had her first baby and some of us bloggers threw her a virtual baby shower, I knew I had to bake up something to honor her home state. It was the first time I made Texas sheet cake, but it definitely was not the last!
I might be a Midwestern girl through and through, but I know how to spot good chocolate cake recipes and lemme tell ya – Texas sheet cake is one of the best! Serve it up with some Southern sweet tea for a taste of the South no matter where you live.
Whenever I have brown bananas on the counter I usually make my classic banana bread or chocolate banana bread, but sometimes I like to make Banana Cake. It is the perfect dessert for any occasion. The cake is incredibly moist, bursting with banana flav…
Whenever I have brown bananas on the counter I usually make my classic banana bread or chocolate banana bread, but sometimes I like to make Banana Cake. It is the perfect dessert for any occasion. The cake is incredibly moist, bursting with banana flavor, and covered in luscious cream cheese frosting. It’s the perfect recipe…
Hasn’t it always been too long since your last slice of profoundly perfect crumb cake? You know, the kind that’s a hefty square with at least as much height from big brown sugar and cinnamon crumbs as from a golden, buttery, sour c…
Hasn’t it always been too long since your last slice of profoundly perfect crumb cake? You know, the kind that’s a hefty square with at least as much height from big brown sugar and cinnamon crumbs as from a golden, buttery, sour cream-enriched and vanilla-scented cake? Yes, me too. I didn’t expect to be back here so soon, though. I truly believed I’d finished my Crumb Cake Degree in 2021 with the still-perfect-in-every-way Big Apple Crumb Cake. But sometimes, perfection is a process.
This easy lemon cake is bursting with bright citrus flavor! A quick sheet cake with simple icing and no mixer required, it’s the perfect sweet treat for any occasion.
The days are getting brighter and warmer, and it’s the time that Alex and I start craving the flavors of sunshine. Here’s a cake recipe I created to match that mood: this easy lemon cake! My expertise as a recipe developer is in simple baking, like sheet cakes, easy muffins, and quick breads.
So this new lemon-infused recipe is fast and easy: a moist cake with a luscious tender crumb from buttermilk, drizzled with a zesty 2-ingredient lemon glaze! I gave away pieces from my recipe testing to friends and family, and they all couldn’t stop exclaiming how tasty it was.
This lemon cake fits my vibe in the kitchen: uncomplicated baking. Layer cakes are lovely, but often I don’t feel like pulling out the mixer or attempting to ice a cake. So when I’m craving citrus, I make this lemon cake! Here are the reasons I like to make it:
It’s a sheet cake, made in a square baking dish. No need to stack and layer!
There’s no mixer required. All you need are two bowls, a whisk and a spatula.
You don’t need to wait for butter to come to room temperature. This one uses melted butter so there’s no need to wait.
The 2 ingredient icing is made in 2 minutes. This easy lemon glaze comes together quickly and you can pour it right over the cake.
In creating this recipe, I was inspired by simple snacking cakes like this meyer lemon cake from Sarah Kieffer and this blood orange yogurt cake from How Sweet Eats. If you’re looking for a more involved layer cake, this one from expert baker Sally’s Baking Addiction with cream cheese buttercream looks beautiful.
The 3 key ingredients for this easy lemon cake
This lemon cake is a cousin to this glazed lemon bread recipe I created recently. While they’re not exactly the same, they use some of the same flavor secrets to achieve the best zingy and zesty lemon flavor, along with a light and fluffy texture. Here are the three key ingredients you’ll need to have on hand:
Buttermilk: Buttermilk is the key to baking quick breads, muffins and cakes with a tender crumb. As I mention in this lemon bread recipe, I learned the importance of buttermilk from professional baker and author Sarah Kieffer. After using it in recipes, I’ve seen a big difference in the texture of our baked goods! Don’t be tempted to make a substitution.
Real lemons: Lemon zest adds a zingy flavor to the cake, and lemon juice is used in the icing. Using lemon juice in the cake isn’t necessary, since it can add a sour flavor.
Lemon extract: The final key to lemony baked goods is using lemon extract! Over years of testing, we’ve found a combination of extract and real lemon zest makes the very best lemon flavor. It’s easy to find in the baking aisle at your grocery next to the other extracts.
A few quick tips for baking
Here are a three quick tips for baking a lemon cake to understand before you roll up your sleeves and go to the recipe to get the baking! These notes provide a little bit of the “why” behind the instructions:
For the strongest citrus flavor, rub the lemon zest into the sugar. Place the zest in the sugar and use your fingers to rub the zest into the sugar. This activates the essential oils in the zest, helping it to taste more lemony.
Use an aluminum baking pan for best results. An aluminum pan bakes more evenly than ceramic or glass, and it’s our go-to for cakes, cookies, bars, breads, and muffins. (See this article from The Kitchn.)
Use parchment paper to easily remove the cake. Cut the paper so it is the width of the loaf pan, then allow it to extend on either side of the pan to make a “sling” for easily removing the cake. This helps it cool faster, which is helpful since the cake must be cooled fully before adding the glaze.
Pro tip: We recommend a 9-inch aluminum square pan. You can use an 8-inch square pan as well to make thicker slices: simply increase the bake time by 5 to 10 minutes (adjust based on your oven and pan).
Make ahead and storage info
This lemon cake stays incredibly moist during storage, and in fact it becomes even moister over time. Here are a few notes on making it ahead and storing it:
Make ahead: You can make lemon cake in advance and store refrigerated or at room temperature, covered in aluminum foil. Ice the cake right before serving.
Storage: The cake lasts at least 5 days at room temperature wrapped in aluminum foil or refrigerated for 10 or more days wrapped in foil. For best results, bring it to room temperature before enjoying. You can also freeze un-iced bread for up to 3 months. We suggest slicing it into pieces and wrapping it in plastic wrap then a freezer-safe bag or container before freezing.
More of our favorite lemony baked goods
We absolutely love baking up lemony treats in spring and summer! Here are a few more baked lemon recipes to try:
This easy lemon cake is bursting with bright citrus flavor! A quick sheet cake with simple icing and no mixer required, it’s the perfect sweet treat for any occasion.
Heat the oven to 350°F. Butter a 9 x 9-inch baking dish. Line the pan with a piece of parchment paper, cut so that it extends on two sides to easily remove it from the pan.
In a small bowl, whisk together the flour, baking powder, baking soda, and kosher salt.
Place the lemon zest in a large bowl with the sugar. Use your fingers to rub the zest into the sugar until it is fragrant (this activates the flavor of the zest).
Whisk in the melted butter until smooth. Whisk in the eggs one at a time, then the vanilla extract and lemon extract. Switch to a spatula. Add the dry ingredients and buttermilk and gently stir until smooth. Spread the batter evenly into the prepared pan.
Bake 30 to 35 minutes or until top is light golden brown and toothpick inserted in center comes out clean. Cool 20 minutes.
Meanwhile, mix together the powdered sugar with the lemon juice, adding slightly more if necessary to get to a thick but pourable consistency. Pour the glaze over the cake and smooth with a spatula. Cut into pieces within the first few minutes, before the glaze dries. If desired, top with more lemon zest or lemon slices. Store in a sealed container at room temperature for up to 3 days or refrigerated for 1 week (bring to room temperature before serving).
Carrot bundt cake is flavorful and perfectly moist. Top it with a tangy cream cheese frosting for a cake that will be the centerpiece of your holiday dinner!
I came across this carrot bundt cake recipe in a bit of a strange way.
My right-hand woman Stephie sent me a TikTok telling a story from Reddit of how a carrot cake recipe was threatening to pull a family apart. And it just so happened that the Redditor shared the recipe in their post.
Well, you know that I was curious and had to try this cake.
I ended up making a couple of tweaks, including turning it into a bundt cake, but the end result is one great carrot cake recipe that would be an amazing addition to your Easter menu.
This carrot cake sheet cake is tender and moist, filled with wonderful spiced carrot flavor and topped with toasted pecan cream cheese frosting. It’s easy, delicious and feeds a crowd! It’s carrot cake season around here! This carrot cake sheet cake is super easy to make, loaded with carrot flavor, lots of spice and topped […]
This carrot cake sheet cake is tender and moist, filled with wonderful spiced carrot flavor and topped with toasted pecan cream cheese frosting. It’s easy, delicious and feeds a crowd!
It’s carrot cake season around here!
This carrot cake sheet cake is super easy to make, loaded with carrot flavor, lots of spice and topped with the fluffiest toasted pecan cream cheese frosting. It’s the best carrot cake to make for a big gathering or potluck, because you can make it ahead of time and it will feed a bunch of people!
Would you believe it if I said I’m not a huge carrot cake fan?! I think it stems from the fact that growing up, most of the carrot cakes I was served included raisins and/or some version of nuts.
We all know that when raisins masquerade as chocolate chips… It’s just offensive. And I couldn’t get behind nuts in any dessert as a kid.
Also, the fact that I really hated vegetables back then? Made carrot cake my worst nightmare.
Then, I started coming around! To be honest, I think it was the cream cheese frosting. I’m freakishly obsessed with cream cheese frosting, as you know.
I also make a really delicious pistachio carrot cake, and that got me on board with carrot cake + nuts. Pistachios are so buttery and salty and I LOVE what they add to carrot cake. P.S. I also address my cream cheese frosting obsession in that post so… we’ve come a long way.
Or not.
This recipe is based on my pumpkin sheet cake and my banana sheet cake. Both are crazy popular here on the site and they are easy to make, taste fantastic and feed a crowd.
If you really want to make an elegant and decadent looking dessert, a bundt cake is TOTALLY the way to go! My Chocolate Sour Cream Bundt Cake, Banana Bundt Cake, or Apple Bundt Cake always look amazing when you’re serving, especially with a drizz…
If you really want to make an elegant and decadent looking dessert, a bundt cake is TOTALLY the way to go! My Chocolate Sour Cream Bundt Cake, Banana Bundt Cake, or Apple Bundt Cake always look amazing when you’re serving, especially with a drizzle of glaze or a shake of powdered sugar on top. Plus,…
This perfectly tender chocolate cake gets its deep flavor thanks to Irish stout. Finish this chocolate Guinness cake with a rich chocolate ganache or your favorite chocolate frosting for a perfect dessert for any chocolate lover. I first made this chocolate guinness cake years and years ago for my younger brother, Jared. Even though I’m …
This perfectly tender chocolate cake gets its deep flavor thanks to Irish stout. Finish this chocolate Guinness cake with a rich chocolate ganache or your favorite chocolate frosting for a perfect dessert for any chocolate lover.
I first made this chocolate guinness cake years and years ago for my younger brother, Jared.
Even though I’m not a big fan of alcohol, I often find myself buying various libations that pique my interest for use in recipes. One of those random purchases somewhere along the line included a couple bottles of stout beer that I just knew would lend itself quite well to a chocolatey cake.
And so, thanks to a bit of impulse shopping and my little brother, this chocolate Guinness cake was born.
Whenever I have brown bananas on the counter I usually make my classic banana bread or chocolate banana bread, but sometimes I like to make Banana Cake. It is the perfect dessert for any occasion. The cake is incredibly moist, bursting with banana flavor, and covered in luscious cream cheese frosting. It’s the perfect recipe… 
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If you really want to make an elegant and decadent looking dessert, a bundt cake is TOTALLY the way to go! My Chocolate Sour Cream Bundt Cake, Banana Bundt Cake, or Apple Bundt Cake always look amazing when you’re serving, especially with a drizzle of glaze or a shake of powdered sugar on top. Plus,… 