Texas Strawberry Crunch Sheet Cake
Food and drink are central to independence celebrations worldwide, and Juneteenth is no exception—community, fellowship, and the cookout lie at its heart. Family and friends gather to celebrate, sharing red foods and drinks that carry meanings of sacrifice, suffering, resilience, and joy. This delicate cake draws inspiration from classic Texas sheet cake, swapping chocolate for strawberry and ganache for chantilly cream. The strawberry purée is a smart way to use slightly overripe berries, while the crunchy strawberry cookie topping adds a nostalgic touch and extra texture, making it a perfect centerpiece for any gathering.
Ingredients
Strawberry Cake
16 ounces fresh strawberries (divided: 8 ounces for purée, 8 ounces chopped)
All-purpose flour
Baking soda
Salt
Unsalted butter (room temperature)
Granulated sugar
Large eggs (room temperature)
Vanilla extract
Pink food coloring (optional)
Whipped Cream
Unflavored gelatin
Heavy cream
Confectioners’ sugar
Vanilla extract
Strawberry Shortcake Topping
Spiced biscuit cookies
Strawberry crème-filled sandwich cookies
Strawberry-flavored wafer cookies
Directions
For the Strawberry Cake
Preheat the oven to 350°F (175°C). Spray a 9×13-inch baking pan with cooking spray, line it with parchment paper (allowing overhang on the sides), and lightly coat the parchment with spray.
Put 8 ounces of strawberries in a blender and process until smooth (you should have 1 cup of purée). Set aside.
Sift flour, baking soda, and salt into a large bowl.
Beat butter and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed until light and fluffy (about 4 minutes), scraping down the sides halfway through. Add eggs one at a time, beating to blend between additions and scraping down the sides and bottom occasionally until the batter is smooth and creamy.
With the mixer on low, add dry ingredients in 3 additions, alternating with strawberry purée (begin and end with dry ingredients). Stir in vanilla until combined—do not overmix. If using, add a few drops of pink food coloring until desired shade is reached. Fold in chopped strawberries.
Pour the batter into the prepared pan. Bake until a toothpick inserted into the center comes out clean (30 to 40 minutes). Let the cake cool slightly in the pan, then invert onto a wire rack or serving dish. Remove the parchment and allow it to cool completely (30 to 35 minutes).
For the Whipped Cream
Add gelatin to heavy cream in the bowl of a stand mixer and whisk by hand until fully dissolved. Attach the whisk attachment and beat on low speed, slowly adding confectioners’ sugar until combined. Increase to medium-high speed and whisk until stiff peaks form (about 2 minutes). Stir in vanilla.
For the Strawberry Shortcake Topping
Process each cookie type separately to preserve texture: Pulse spiced biscuit cookies in a food processor until crushed, then transfer to a plate. Repeat with strawberry crème-filled sandwich cookies and strawberry-flavored wafer cookies, adding each to the plate. Mix all crumbs together.
Assemble the Cake
Spread whipped cream evenly over the cooled cake. Sprinkle generously with strawberry shortcake topping. Slice and serve.
Cook’s Note
Unflavored gelatin stabilizes the whipped cream—if desired, substitute with 3 ounces of flavored gelatin or instant pudding mix (reduce confectioners’ sugar to 1 3/4 cups if using this swap). If baking in a disposable aluminum pan, extend the cook time to 40 minutes. The strawberry shortcake topping can be stored in an airtight container at room temperature for up to 4 weeks and used on parfaits, ice cream, pancakes, or waffles.
