Strawberry Sheet Cake

Why You’ll Love This Recipe

You’ll love this recipe because it’s simple, stunning, and packed with real strawberry flavor. Unlike boxed mixes or artificial versions, this cake uses fresh or pureed strawberries for a naturally sweet, fruity taste. It’s soft, moist, and generously covered in a strawberry buttercream that melts in your mouth. Whether served straight from the pan or dressed up for a party, it’s a crowd-pleaser that brings a taste of sunshine to any table.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cake:

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Granulated sugar
• Unsalted butter, softened
• Eggs
• Vanilla extract
• Fresh strawberry puree (or mashed strawberries)
• Buttermilk or milk mixed with lemon juice
• Optional: a few drops of red or pink food coloring for a brighter hue

For the strawberry frosting:

• Unsalted butter, softened
• Powdered sugar
• Strawberry puree or freeze-dried strawberry powder
• Vanilla extract
• Pinch of salt
• A splash of milk or cream (to adjust consistency)

Directions

1. Preheat the oven: Set oven to 350°F (175°C). Grease a 9×13-inch sheet pan or line it with parchment paper.
2. Prepare the strawberry puree: Blend or mash fresh strawberries until smooth. If desired, simmer for 10–15 minutes to reduce and intensify the flavor, then cool.
3. Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
4. Cream butter and sugar: In a large mixing bowl, beat butter and sugar together until light and fluffy. Add eggs one at a time, then stir in vanilla.
5. Combine wet and dry ingredients: Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Stir in the strawberry puree until just combined.
6. Bake: Pour the batter into the prepared pan and spread evenly. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool: Allow the cake to cool completely before frosting.
8. Make the frosting: Beat the softened butter until creamy, then gradually add powdered sugar. Mix in strawberry puree, vanilla, and salt. Adjust consistency with milk or cream if needed.
9. Frost and serve: Spread frosting evenly over the cooled cake. Slice and serve directly from the pan.

Servings and timing

This recipe makes about 12–15 servings.
Preparation time: 20 minutes
Baking time: 35 minutes
Cooling and frosting time: 30 minutes
Total time: Approximately 1 hour and 25 minutes

Variations

• Strawberry Lemon Cake: Add lemon zest and juice to the batter for a citrusy twist.
• Chocolate Strawberry Cake: Drizzle with melted chocolate or add a layer of chocolate ganache beneath the frosting.
• Gluten-Free Version: Use a 1:1 gluten-free flour blend for similar results.
• Strawberry Cream Cheese Frosting: Replace part of the butter with cream cheese for a tangy, rich frosting.
• Double Berry Cake: Mix in raspberries or blueberries along with the strawberries for extra flavor.

Storage/Reheating

Store the cake covered in the refrigerator for up to 5 days. For best flavor, bring it to room temperature before serving. To freeze, wrap individual slices or the entire unfrosted cake tightly in plastic wrap and foil; freeze for up to 2 months. Thaw overnight in the refrigerator and frost before serving.

FAQs

Can I use frozen strawberries?

Yes, thaw and drain them first, then puree or mash before using.

Do I need to reduce the strawberry puree?

Reducing it enhances the flavor and keeps the cake from being too moist, but it’s optional.

Can I make this cake ahead of time?

Yes, bake the cake a day ahead and frost it before serving.

Can I use boxed cake mix?

You can, but adding fresh strawberry puree will greatly improve the flavor and texture.

How do I make the frosting thicker?

Add more powdered sugar or chill it briefly before spreading.

Can I make this as cupcakes?

Yes! Bake in lined muffin tins for 18–20 minutes at the same temperature.

How do I get a stronger strawberry flavor?

Use reduced strawberry puree or add a tablespoon of freeze-dried strawberry powder to the batter and frosting.

Is food coloring necessary?

Not at all—it’s just for appearance. The cake will have a natural pink tint from the strawberries.

Can I use cream cheese in the frosting?

Yes, substituting some of the butter with cream cheese adds tang and creaminess.

Can I make it dairy-free?

Yes, use plant-based milk, butter, and a dairy-free frosting alternative.

Conclusion

Strawberry Sheet Cake is a delightful celebration of fresh, fruity flavor and nostalgic charm. With its moist crumb and sweet strawberry frosting, it’s a dessert that feels both homemade and special. Whether baked for a birthday, picnic, or simple family treat, this cake brings a touch of joy and a burst of color to any occasion.

Strawberry Sheet Cake

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Strawberry Sheet Cake is a soft, moist, and fruity dessert made with real strawberry puree and topped with a creamy strawberry frosting. It’s a crowd-pleasing cake that’s naturally pink, bursting with fresh berry flavor, and perfect for parties, picnics, or casual celebrations. Easy to make and even easier to love, it’s a classic treat that captures the sweetness of summer in every slice.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 25 minutes
• Yield: 12–15 servings
• Category: Dessert
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

Ingredients

• For the cake:
  • 2 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup fresh strawberry puree (or mashed strawberries)
  • ½ cup buttermilk (or milk with 1 tsp lemon juice)
  • Optional: a few drops of red or pink food coloring
• For the strawberry frosting:
  • ¾ cup unsalted butter, softened
  • 3 cups powdered sugar
  • ¼ cup strawberry puree or 2 tbsp freeze-dried strawberry powder
  • 1 tsp vanilla extract
  • Pinch of salt
  • 1–2 tbsp milk or cream (as needed for consistency)

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Instructions

1. Preheat oven: Heat oven to 350°F (175°C). Grease or line a 9×13-inch baking pan.
2. Prepare strawberry puree: Blend or mash strawberries until smooth. For stronger flavor, simmer for 10–15 minutes to reduce, then cool.
3. Mix dry ingredients: Whisk together flour, baking powder, baking soda, and salt in a bowl.
4. Cream butter and sugar: Beat butter and sugar until light and fluffy. Add eggs one at a time, then vanilla extract.
5. Combine: Alternate adding dry ingredients and buttermilk, beginning and ending with the dry mix. Stir in strawberry puree (and food coloring if using) until just combined.
6. Bake: Pour batter into the prepared pan and bake for 30–35 minutes or until a toothpick comes out clean.
7. Cool completely before frosting.
8. Make frosting: Beat butter until creamy, then gradually mix in powdered sugar. Add strawberry puree, vanilla, and salt. Adjust consistency with milk or cream.
9. Frost and serve: Spread frosting evenly over cooled cake, slice, and enjoy.

Notes

• Reduce strawberry puree for a more concentrated flavor and vibrant color.
• Use freeze-dried strawberry powder for intense berry flavor without extra liquid.
• Chill frosting slightly if it becomes too soft to spread.
• This recipe works great as cupcakes—bake 18–20 minutes at 350°F.
• For extra freshness, top with sliced strawberries before serving.

Nutrition

• Serving Size: 1 slice
• Calories: 310
• Sugar: 28g
• Sodium: 180mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 60mg