Fresh Strawberry Sheet Cake

Why I’ll Love This Recipe

I enjoy this recipe because it showcases the natural sweetness of fresh strawberries in every bite. The cake is tender and fluffy, while the creamy strawberry frosting adds the perfect finishing touch. I also appreciate that a sheet cake is easy to bake, decorate, slice, and serve, making it ideal for feeding a larger group.

Ingredients

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

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Unsalted butter, softened
• Granulated sugar
• Eggs
• Vanilla extract
• Sour cream or plain Greek yogurt
• Fresh strawberries, finely chopped or pureed
• Whole milk
• Powdered sugar
• Cream cheese or additional butter (for the frosting)
• Freeze-dried strawberry powder (optional, for a more intense strawberry flavor)
• Fresh strawberries for garnish

Directions

1. I preheat the oven to 350°F (175°C) and grease a sheet cake pan or line it with parchment paper.
2. I whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
3. I beat the butter and granulated sugar until light and fluffy.
4. I add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
5. I mix in the sour cream and fresh strawberry puree until well combined.
6. I gradually add the dry ingredients, alternating with the milk, and mix just until the batter is smooth.
7. I spread the batter evenly into the prepared pan.
8. I bake until the cake is golden and a toothpick inserted into the center comes out clean.
9. I allow the cake to cool completely before preparing the frosting.
10. I beat the butter or cream cheese until smooth, then mix in the powdered sugar and strawberry puree or freeze-dried strawberry powder until creamy.
11. I spread the frosting evenly over the cooled cake and garnish with fresh strawberry slices before serving.

Servings and Timing

• Servings: 20
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Cooling Time: 1 hour
• Total Time: 1 hour 50 minutes

Variations

• I add lemon zest to the batter for a bright citrus flavor.
• I fold white chocolate chips into the batter for extra sweetness.
• I use a cream cheese frosting for a rich and tangy finish.
• I sprinkle chopped pistachios or sliced almonds over the frosting for added crunch.
• I replace some of the strawberries with raspberries for a mixed berry version.
• I decorate the cake with whipped cream and extra fresh berries for a lighter presentation.

Storage/Reheating

I store the cake covered in the refrigerator for up to 5 days because of the fresh strawberries and frosting. If I want to keep it longer, I freeze individual slices in airtight containers for up to 3 months. I thaw the slices overnight in the refrigerator before serving. I prefer serving the cake chilled or letting it sit at room temperature for about 20 minutes to soften slightly. I do not reheat the frosted cake.

FAQs

Can I use frozen strawberries instead of fresh?

I can use frozen strawberries after thawing and draining them well to remove excess moisture, although fresh strawberries provide the best flavor and texture.

Why is my strawberry cake dense?

I avoid overmixing the batter and make sure not to add too much strawberry puree, which can introduce excess moisture and affect the cake’s texture.

Can I make this cake ahead of time?

Yes. I often bake the cake a day in advance and frost it before serving, or I frost it completely and keep it refrigerated until needed.

What frosting works best with strawberry cake?

I enjoy using either a buttercream or cream cheese frosting because both pair beautifully with the fresh strawberry flavor.

Can I make this recipe into cupcakes?

Absolutely. I divide the batter into cupcake liners and reduce the baking time, checking for doneness with a toothpick.

Conclusion

I always enjoy baking this Fresh Strawberry Sheet Cake because it delivers fresh berry flavor in every slice. The moist cake and creamy strawberry frosting make it a beautiful dessert that’s easy to prepare and perfect for sharing. Whether I serve it at a celebration or as a simple weekend treat, it never fails to impress with its bright flavor and soft, tender texture.

Fresh Strawberry Sheet Cake

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Fresh Strawberry Sheet Cake is a soft, moist dessert bursting with the natural sweetness of fresh strawberries in both the cake and the creamy frosting. Perfect for birthdays, potlucks, and summer celebrations, it’s an easy crowd-pleasing treat.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 50 minutes
• Yield: 20 servings
• Category: Dessert
• Method: Bake
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 3 large eggs
• 2 tsp vanilla extract
• 1/2 cup sour cream or plain Greek yogurt
• 1 cup fresh strawberries, finely chopped or pureed
• 1/2 cup whole milk
• 4 cups powdered sugar
• 8 oz cream cheese or 1 cup additional butter, softened (for frosting)
• 2 tbsp freeze-dried strawberry powder (optional)
• Fresh strawberries, sliced, for garnish

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Instructions

1. Preheat the oven to 350°F (175°C) and grease a sheet cake pan or line it with parchment paper.
2. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
3. Beat the butter and granulated sugar until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
5. Mix in the sour cream or Greek yogurt and the fresh strawberry puree until combined.
6. Gradually add the dry ingredients, alternating with the milk, mixing just until the batter is smooth.
7. Spread the batter evenly into the prepared pan.
8. Bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool completely.
10. Beat the cream cheese or butter until smooth, then mix in the powdered sugar and strawberry puree or freeze-dried strawberry powder until creamy.
11. Spread the frosting evenly over the cooled cake and garnish with fresh strawberry slices before serving.

Notes

• Fresh strawberries provide the best flavor, but thawed and well-drained frozen strawberries can be substituted.
• Avoid overmixing the batter to keep the cake light and tender.
• Add lemon zest or white chocolate chips for extra flavor variations.
• Store covered in the refrigerator for up to 5 days or freeze individual slices for up to 3 months.
• Serve chilled or let the cake sit at room temperature for about 20 minutes before serving.

Nutrition

• Serving Size: 1 slice
• Calories: 360 kcal
• Sugar: 33 g
• Sodium: 180 mg
• Fat: 17 g
• Saturated Fat: 10 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 49 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 65 mg