Strawberry Sheet Cake

You know those desserts that just make you feel good the moment you spot them on the table? This strawberry sheet cake?

It’s exactly that. Nothing fancy, nothing complicated. Just a soft, fluffy vanilla cake with thick, creamy strawberry frosting and fresh berries on top.

It’s the kind of thing you slice into and suddenly, everyone’s leaning in for a piece.

I made this last weekend for some friends, and I swear, they didn’t even wait for the plates—just grabbed forks and went for it right from the pan.

And honestly? I couldn’t blame them. It smells amazing, tastes even better, and somehow manages to look like you spent hours making it… even though you really didn’t.

This cake doesn’t need layers or sprinkles or syrup tricks. It’s all about that soft sponge, the fruity frosting, and those fresh strawberry slices doing all the work.

It’s simple in the best way—like summer memories and childhood birthdays all wrapped into one dessert.

If you’ve got a bowl, a whisk, and some good strawberries, you’ve already got most of what you need. Let me walk you through how to make it just right.

Table of Contents

Strawberry Sheet Cake With Fresh Strawberry Frosting

Ingredients

For the Cake:

2 ½ cups (315 g) all-purpose flour, sifted
2 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup (240 ml) whole milk, room temperature
1 tbsp white vinegar
1 cup (225 g) unsalted butter, softened
1 ¾ cups (350 g) granulated sugar
4 large eggs, room temperature
1 tbsp pure vanilla extract

For the Strawberry Frosting:

1 cup (225 g) unsalted butter, softened
4 cups (500 g) powdered sugar, sifted
½ cup (120 ml) strawberry puree (from fresh strawberries)
2 tbsp strawberry jam (smooth, seedless preferred)
1 tsp vanilla extract
Pinch of salt

For Garnish:

Fresh strawberries, sliced (about 4–5 medium strawberries)

Instructions

Preheat your oven to 350°F (175°C).
Lightly grease a 9×13-inch (23×33 cm) rectangular baking pan and line the bottom with parchment paper. Leave a bit of overhang on two sides for easy removal.
In a small bowl, mix whole milk with white vinegar and set aside for at least 10 minutes. This will slightly curdle and act as homemade buttermilk, giving the cake extra tenderness.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter with granulated sugar using a hand or stand mixer on medium-high speed for about 3-4 minutes, until light and fluffy.
Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Add vanilla extract and mix to combine.
On low speed, alternate adding the flour mixture and the milk mixture to the butter-egg mixture, starting and ending with the dry ingredients (flour, milk, flour, milk, flour). Mix until just combined—do not overmix.
Pour the batter evenly into the prepared pan and smooth the top with a spatula.
Bake in the center of the oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 15 minutes, then lift it out using the parchment overhang and allow it to cool completely on a wire rack.
Blend about 1 cup of fresh strawberries until smooth. Strain the puree to remove any seeds if desired. You need ½ cup of the strained puree.
In a large bowl, beat the butter until creamy (2–3 minutes).
Add sifted powdered sugar, 1 cup at a time, mixing on low after each addition.
Add the strawberry puree, strawberry jam, vanilla extract, and a pinch of salt. Increase to medium-high speed and whip until fluffy, about 2–3 minutes. Adjust texture by adding a bit more powdered sugar if too soft, or a few drops of milk if too thick.
Once the cake is completely cool, spread the strawberry frosting generously and evenly over the top using an offset spatula or butter knife. Create soft swirls for a homemade look.
Just before serving, top each slice or the whole cake with fresh sliced strawberries. Press them gently into the frosting so they stay in place.
Store the frosted cake in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture and flavor.

How Do I Keep Strawberry Sheet Cake Moist?

A dry cake is no fun—here’s how to avoid that completely:

Don’t overbake: Start checking at the 30-minute mark. Overbaking pulls out all the moisture.
Use ingredients that lock in moisture: Buttermilk, yogurt, or sour cream help keep the crumb soft.
Brush with strawberry syrup: A light layer on the cake before frosting keeps it extra moist.
Cover it well after baking: Use plastic wrap or an airtight container so the air doesn’t dry it out.
Store in the fridge if frosted: Keep it cool, especially with fresh fruit on top.

How Do You Make Strawberry Sheet Cake From Scratch?

Starting from scratch gives you full control over flavor and texture. Here’s how to get it right:

Use real strawberry puree: Blend fresh strawberries and strain to remove seeds for a smooth texture.
Balance moisture with dry ingredients: Combine ingredients like flour and baking powder carefully so the batter isn’t too wet or dry.
Add buttermilk or milk + vinegar: This makes the cake extra soft and tender.
Use room temperature eggs and butter: Helps everything mix smoothly and evenly.
Avoid overmixing: Mix just until combined to keep the cake light and fluffy.
Bake evenly: Use a 9×13 pan and tap it gently to level the batter before it goes into the oven.

How Do I Make Strawberry Frosting With Real Strawberries?

Fresh strawberry flavor makes all the difference. Here’s how to get it perfect:

Blend fresh strawberries: Make a smooth puree and strain it if needed.
Cook it down: Simmer the puree on low heat until thick—this concentrates flavor and removes extra moisture.
Cool completely: Warm puree will melt the butter.
Beat with butter and sugar: Use softened unsalted butter and powdered sugar, then mix in the cooled puree a little at a time.
Add jam if needed: A spoon or two of strawberry jam gives extra color and flavor.

How Do I Prevent Strawberries From Making The Cake Soggy?

Fresh fruit can leak juice—here’s how to keep that from ruining your cake:

Dry strawberries very well: Pat them with paper towels to remove every bit of moisture.
Add them just before serving: The less time they sit, the less juice they release.
Slice thin: Thicker slices hold more juice.
Use a light glaze: Toss the slices in a bit of jam or powdered sugar to seal in moisture.
Avoid pressing them deep into frosting: Just place them lightly on top.

Can I Use Whipped Cream Instead Of Buttercream For The Frosting?

Yes, but keep a few things in mind:

Whipped cream is lighter: It gives a soft, airy feel instead of a rich, dense one.
It melts quicker: Especially in warm rooms, so keep the cake chilled.
Use a stabilizer: Add cornstarch, gelatin, or cream stiffener to help it hold its shape.
Add strawberry puree carefully: Too much liquid can deflate it—fold it in gently once the cream is whipped.

Is Strawberry Sheet Cake Good For Birthdays Or Parties?

Yes, it’s a great choice. It’s easy to make, looks beautiful, and everyone—from kids to adults—loves it.

Serves Many People: Large sheet cakes are perfect for groups—less effort, more slices.
Simple to Decorate: You can just spread the frosting and add fresh strawberries—no piping bags or fancy tools needed.
Easy to Carry and Store: Bakes in one pan, no stacking or layering, so it’s easier to transport and store.
Customizable: Add simple toppings like sprinkles or strawberry slices for extra fun at parties.

Can I Make A Gluten-Free Version Of Strawberry Sheet Cake?

Yes, and it can be just as soft and tasty as the regular one.

Use a Gluten-Free All-Purpose Flour Blend: Make sure it’s a 1:1 replacement for regular flour.
Include a Binder: If the flour doesn’t have xanthan gum or guar gum, add a small amount yourself for better texture.
Double-Check All Ingredients: Make sure baking powder, vanilla, and jam are all gluten-free (some brands sneak in gluten).
Mix Gently: Overmixing gluten-free batters can make them gummy—just stir until combined.

Why Is My Strawberry Cake Not Pink Enough?

A common issue—real strawberries aren’t always enough to keep that pretty pink color after baking.

Add Freeze-Dried Strawberry Powder: It adds strong flavor and color without watering down the batter.
Use a Strawberry Reduction: Boil down strawberry puree to thicken and intensify the color before adding to your cake.
Add Natural Color Boosters: A splash of beetroot or pomegranate juice can give a soft pink tint without changing the taste.
Don’t Overbake: Too much heat can dull the color, especially around the edges.

How Do I Make A Strawberry Cake Without Artificial Flavors?

It’s totally possible to get amazing strawberry flavor using only real ingredients.

Use Real Strawberry Puree: Blend fresh strawberries and mix them directly into the batter and frosting.
Make a Strawberry Reduction: Simmer strawberries until thick and syrupy to pack in more flavor.
Choose Real Strawberry Jam: A good-quality jam with only strawberries and sugar helps boost natural taste.
Skip Bottled Extracts: Most artificial flavors don’t taste like real strawberries anyway—natural is better.

Can I Use Frozen Strawberries Instead Of Fresh?

Yes, frozen strawberries work fine, especially if fresh ones aren’t in season.

Thaw Them First: Let them defrost fully before adding to your recipe.
Drain Extra Liquid: Too much juice can make your cake soggy—press gently with a paper towel if needed.
Use in Purees or Reductions: Frozen strawberries are great for making frosting or jam-style fillings.
Chop Evenly: This helps them bake more evenly into the cake batter.

Should I Refrigerate Strawberry Sheet Cake After Frosting?

Depends on your frosting, but in most cases, yes—it helps keep the cake fresh.

Dairy-Based Frosting Needs Chilling: If your frosting has cream cheese or milk, it should go in the fridge.
Buttercream Can Stay Out for a Bit: It’s safe at room temp for about two days if your kitchen isn’t too warm.
Keep It Covered: Use a cake cover or wrap it lightly to keep the frosting from drying out.
Bring to Room Temp Before Serving: Cold cake can feel dry—let it sit out 30 minutes before serving for the best texture.

Can I Freeze Strawberry Sheet Cake?

Yes, and it works great when done right:

Freeze before frosting: It holds better and defrosts more evenly.
Wrap tightly: First in plastic wrap, then in foil to protect against freezer burn.
Label and date: So you don’t forget how long it’s been frozen.
Thaw in the fridge overnight: Slow thawing keeps the texture intact.
Add frosting and strawberries after thawing: Always finish decorating after it’s fully defrosted.